When I was younger, my mum always used to make cinnamon rolls for me and my siblings. It was pretty much a monthly event and we always looked forward to digging into still warm and soft baked goods. Sadly, she stopped doing so as we grew older, we moved out and the cinnamon rolls were in the past. But luckily, I realized that since I’m a full grown adult, I can make them whenever the heck I want! So that’s what I did. I found my mum’s old recipe, took out and replaced anything that wasn’t vegan and ended up with the best cinnamon rolls I have ever tasted. I don’t enjoy putting anything on them, I prefer them bare and tasting of heavenly cinnamon.
Here’s what you need:
I found the recipe in my mother’s old recipe book so the measurements are a bit weird. For me it made around 18 cinnamon rolls. Bake them at 200 degrees Celsius for approximately 15 minutes.
- 1.5 liters of flour (the measurement cups with sections for flour, sugar etc didn’t exist back when she wrote this down).
- 50 gr active yeast (or one bag of dry yeast)
- 150 grams of vegan butter or margarine
- 5 dl of a milk replacement. I used oat milk.
- 1.5 dl sugar
- Half a teaspoon of salt
For the filling:
- 3 tablespoons of butter
- 3 tablespoons of sugar
- As much cinnamon as you want
Here’s how to do it:
Mix all of the dry ingredients in a fairly large bowl. That means you gotta put in the flour, the sugar, the dry yeast (or active yeast) and the salt. Stir it together so that its all evenly dispersed in the bowl.
Melt the margarine/butter and let it cool a bit before putting it in the bowl so that you won’t immediately kill the yeast. You want it to be at least at body temperature. A quick fix is to pour the melted butter into the milk/milk replacement to cool it down.
After it has cooled down enough, pour the wet ingredients into the bowl and mix it together thoroughly. You could probably use a baking machine for this, I didn’t want to wake up my dad who was napping in the next room so i opted for stirring it myself. Once it is a firm dough, leave it to rise for 30 minutes. The recipe says to wait for the oven to heat up during that time but it doesn’t take that long to do so anymore.
After 30 minutes, the dough is ready! Separate it into two parts, you’ll want to make two “sausages” of cinnamon rolls. Use a rolling pin to make each of the two parts into large rectangles. They don’t have to be perfect but the more rectangular they are, the better the cinnamon rolls will look.
You can see how not squared mine is, I was not patient with it at all. Anyways, once you’re done with the rolling pin, you can choose to either combine all of the ingredients for the filling, (butter, sugar and cinnamon), into a kind of paste and then spread it out on the dough, or put everything on individually. I did the latter, because I always enjoy putting on some extra cinnamon.
Then roll it up along the long side so that it ends up looking like a spiral sausage, cut off pieces approximately 2 to 2.5 cm thick (about an inch) and put them on a baking tray. I really recommend using some kind of parchment paper because it’s likely that some sugar will melt and pour out of the bottom of the rolls. Also push them down slightly in the middle of the roll if you want them flat-ish.
Once the oven is warm enough, put them in and leave them in there for about 15 minutes. I left mine in for a few more minutes to make sure they’re baked all the way through since they are kind of thick. Leave them to cool for a little bit, seriously, the melted sugar will burn your tongue. Afterwards, eat as many as your heart desire.
Do you enjoy cinnamon rolls? Was it part of your childhood too?