They’re soft and sweet but sticky and delectable. This recipe uses a similar dough recipe to my previous bread recipes but with less proving time so you wont have to wait quite as long to indulge!
Makes approx 12 rolls
For the dough
- 500 g Strong White Bread Flour (plus extra for dusting)
- 1/2 Tsp Dried Active Yeast
- 50g Caster Sugar
- 375ml Cold Water
For the cinnamon filling
- 3 Tbsp Melted Vegan Butter
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Caster Sugar
For the glaze
- 200g Icing Sugar
- 100ml Amond Milk
- In a large mixing bowl combine the flour and dried yeast (don’t dilute the yeast first, put in straight in!) Once combined add the sugar and combine again.
- Pour in the water bit by bit constantly mixing until a sticky dough is formed (don’t be tempted to add more flour, sticky is what we want.)
- Place the dough onto a floured work surface. From here we start the kneading process, you’ll want to knead your dough for a good 10-15 minutes. To knead the dough use one hand at the base of the dough to keep it in place and the other to stretch and fold the dough back on itself trapping air which is going to enable the yeast to rise our dough later on. Repeat these steps until a smooth round dough is formed.
- It is now time to prove our dough. It is important not to prove our dough in a warm environment, although this will speed up the rising process it will compromise the flavour. Place the dough back into the mixing bowl and cover with a tea towel and leave for at least an hour.
- After the proving time has elapsed pre heat your oven to 180c and dust your work surface with flour. Stretch the dough onto the floured surfaced and roll the dough out into a rectangular shape, around 1/2 an inch thick.
- Take some melted butter and a pastry brush and brush the butter all over the surface of the dough, sprinkle over the cinammon and sugar to form the cinnamon filling which will all merge together during the cooking process.
- Time to roll the dough, using your fingertips and thumbs take one edge of the dough and gently roll.
- Using a thin wire or sharp knife cut the dough into rolls around 1 inch tick, these will rise in the oven.
- Place the rolls on a lined baking tray leaving space between each roll to allow room for rising, place the tray into a preheated oven and bake for 15-20 minutes until soft but spongey to the touch.
- Whilst cooling, prepare the glaze in a small bowl and drizzle over the rolls once fully cooled.