Soft & Gooey Cinnamon Rolls: How to Make the Classic Swirled Buns…
A fluffy pan brioches typical of Sweden, where it is known as kanelbulle, but is depopulated in America as cinnamon rolls. Why are they called that? Because they are turnovers filled with a dough of cinnamon, sugar and butter.
The house fills with a delicious, enveloping scent that will make you want to eat them all! This version is just perfect for everyone because it contains no milk or eggs. Now let’s go make these delicious cakes together, you won’t be able to live without them!
Ingredients:
For the dough:
- 125ml (1/2 cup) lukewarm water
- 12g (0.4 oz) fresh yeast
- 70g (1/3 cup) brown sugar
- 500g (4 cups) strong bread flour
- 80g (1/3 cup) granulated sugar
- 160ml (2/3 cup) plant-based milk
- 70ml (1/3 cup) vegetable oil
- Salt, to taste
- Vanilla extract, to taste
For the filling:
- 60g (1/4 cup) vegan margarine
- Ground cinnamon, to taste
How to Prepare Soft & Gooey Cinnamon Rolls:
- Let’s prepare the leaven: mix lukewarm water (125 ml) I recommend neither hot nor cold because otherwise it doesn’t work with the brewer’s yeast, dissolve it well and add sugar (10g) and flour (100g). I prepare it in a container (not too small) so I can close it and wait for it to rise, it has to triple in volume, it will take about 30min/1 hour.
- While the yeast swells we combine the vegetable drink, 80g sugar, oil, salt and vanilla flavoring in a bowl and mix well.
We combine the newly mixed liquid ingredients with the yeast after it has tripled in volume (it should not deflate) mix well and add 400 g of sifted flour. - After combining the flour let’s knead the mixture for 5/10 minutes by hand or in the planetary mixer with the hook, and when we have obtained a homogeneous dough ball let’s cover it and let it rise for 2 hours in the oven turned off.
- After two hours the dough looks like this, now we can roll it out and get a 3 mm thick rectangle.
Let’s prepare the filling by mixing the soft vegetable margarine with 60 g of sugar (I prefer to use a whole wheat sugar for its caramel color) and cinnamon. - We spread the cream on the rectangle of dough, roll it gently and cut our roll to form swirls, for a more precise cut I used a wire, place it around the roll and after joining the ends of the wire we cross and pull. This way the swivel will turn out perfect.
- We place our swivels in a rectangular baking pan (they will develop better in baking) covered with baking paper and covered (I use a new shower cap) and let them rise for 1 hour and 30 minutes always in a turned off oven.
- After they have risen we put in the oven at 180°C (350°F) for 20 minutes.
The cinnamon rolls are ready, we can decide whether we want to brush them with honey while they are still warm or we can sprinkle them with the classic White cream consisting of powdered sugar and lemon.
Bon Appétit!
