You asked for them, so here they are! The FLOOOFIEST of cinnamon rolls. After eating half of this entire tray, I had to donate the rest to my husband @pjuk to take to work because I JUST NEEDED THEM GONE!
This recipe is unlike most cinnamon rolls in that it’s not INSANELY sweet. Ok, they’re covered in frosting, yeah, but it’s all balanced with a kick of salt and the most deliciously gentle texture. Stick a batch on tonight and your house will smell like heaven for about a week.
For the Dough
500ml oat milk (full fat, at room temperature)
120g vegan butter (melted, I used Miyokos but any will do)
50g caster sugar
1x 8g sachet of quick yeast
600g plain flour
1 tsp fine sea salt
For the Filling
185g vegan butter (room temperature)
155g soft dark brown sugar
30g granulated sugar
2 tbsp ground cinnamon
For the Frosting
115g vegan butter
150g vegan cream cheese (violife is a great choice)
300g sieved icing sugar
3-5 tbsp maple syrup (adjust to taste)
To Make the Dough
Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test – if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.
Sprinkle the yeast over the surface and leave to bloom for one minute.
Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.
Meanwhile make the filling.
To Make the Filling
In a medium bowl mix the softened butter with the remaining ingredients until smooth. The consistency should be a nice paste, not meaty and liquidy, so if it’s too warm and runny, leave it in the fridge for ten minutes to firm up a bit.
Preheat the oven to 180c. Grease a deep square baking tin with some vegan butter.
Once the dough has proved for an hour, lightly dust a surface and turn out. Knead lightly u tip the dough is smooth and not too sticky. Dust the top of the dough if necessary and pat into a rough oblong.
Using a rolling pin, roll out the dough into a rectangular sheet about 60cm wide and 25-30cm tall. Spread the dough sheet with the cinnamon filling mixture right to the edges and roll up along the width to form a big long snake.
Slice the rolled dough in half once and then divide each half into 8 discs. Lay the rolls onto the prepared baking tin and cover with cling film. Leave to rise for 25 minutes.
Once risen, place in the oven for 25-35 minutes or until each bun is lightly golden on top. Remove from the oven and allow to cool completely while you make the frosting.
To Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, blend the butter and cream cheese until smooth. Gradually add the icing sugar until you have a nice smearable thick frosting. Add the maple syrup and mix to combine.
Top the fully cooled rolls with the frosting and serve.