October 20, 2020

Quick and easy plant based cinnamon rolls

I have another recipe on the blog for sticky sourdough cinnamon rolls which are filled with dates and nuts and have that wonderful sourdough tang, but sometimes you don’t want to spend the sourdough time, you know?

Or sometimes you don’t plan and you need them ready from start to finish in 2 hours.

INGREDIENTS

There are a lot of ingredients here but it’s actually really simple, read the directions!

FOR THE DOUGH

4.5 cups whole wheat flour (you could also use white or spelt but a non gluten flour won’t work in this recipe)

2 cups warm water

2T honey or maple syrup

1T cinnamon

A good pinch of salt

1T instant yeast

FOR THE FILLING

3T coconut oil

3T honey or maple

2-3T cinnamon

1/4 cup chopped nuts (optional)

FOR THE TOPPING

1/4 cup raw cashew butter

3T honey or maple

2T coconut oil

1/4 tsp vanilla extract or paste

Pinch salt

METHOD

Put all of the dry dough ingredients into a large mixing bowl and stir them to combine. Add in the warm water and then starting with a spoon, mix everything until it’s a sticky mess that’s starting to pull together. You may need more water, you may need less so add it as you go until it’s a ball you can pick up that holds together, just.

Pour it out onto a work surface and start to knead the dough pulling an edge in and pressing it down, rotating, stretching out another edge, pulling it in and pressing it down. Keep doing this for about 10 minutes until the dough is supple and stretchy.

Roll the dough out to about 12″ x 24″ on your work surface. Make sure it’s flour underneath just enough to not stick.

Combine the soft coconut oil, honey, and cinnamon together and spread it over the surface of the dough. Starting rolling along the long edge, start to tightly roll the dough into a long sausage.

Once the dough is fully rolled, use a sharp knife to slice the rolled “sausage” into 1.5″-2″ sections. You want a knife that can actually cut through the dough rather than press down on it to cut it, I use a sharp cerated bread knife. It will make about 12 rolls. Place them in a baking tray or cast iron skillet (the one in the picture is enamelled cast iron which I wouldn’t actually recommend – they can break really easily and the true cast iron ones live literally forever for the same size I’d go for THIS in America and THIS in the UK. Both amazon links so shop wherever!)

Place them all equally spaced in the skillet, you don’t need to line it if it’s well seasoned. Leave it on the counter to rise (covered with a saucepan lid or dish cloth) for 1-3 hours or overnight. You’ll get more rise overnight but as little as 1 hour will give you amazing cinnamon rolls. If you do go for just 1 hour make sure it’s a warm space, a very low oven that you then turn off, or something similar.

While they rise mix everything for the topping together into a smooth paste. Melt the coconut oil slightly if it’s very hard and mix it all well.

After the rise whether it’s an hour or overnight, turn your oven to 160C/325F and pop the rolls in. Give them 35 minutes cooking until they’re turning nicely brown then take them out, spread over the topping and dive in!

 

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