@thefitlondoner: BREAD, EPISODE 4. Cinnamon Rolls 🤍 Makes 9 large rolls. For the dough: ▫️240ml warm milk (I used almond) ▫️70g butter, I used @floraplant ▫️7g instant yeast ▫️450g plain flour ▫️65g granulated sugar ▫️8g fine sea salt For the cinnamon filling: ▫️70g butter ▫️70g soft brown sugar ▫️2 tbsp cinnamon For the cream cheese frosting: ▫️75g DF cream cheese ▫️50g icing sugar Heat the milk and butter to 38-43C (I did this in 3 x 30 second increments in the microwave). Then, add in the yeast, stir, and leave to sit for 5 mins. Meanwhile, in a large mixing bowl, add in 380g of the flour (i.e. saving back 70g), the sugar and salt and stir. Pour in the warm milk mixture and start to bring the dough together. Add in the remaining 70g of flour and, when the dough comes together even more in a shaggy ball, transfer it onto counter. Knead for at least 10 minutes. You want the dough to be smooth and to spring back when you press it with a finger. Transfer into a lightly oiled bowl, cover, and leave to rise in a warm place for 1 hour. Punch down the dough, then roll out into a large rectangle. Spread the cinnamon sugar butter evenly over the top, leaving a slight gap on the long sides. Divide into 9 strips (easiest using a pizza cutter to do this), then roll up and place into a lined 8x11 dish. Ensure the rolls are not too close together as they will expand more! Cover and leave to prove for 1 hour, or until doubled. Using a pastry brush, brush a little milk over buns (this makes them extra soft). Bake for 25 minutes at 160 degrees. Leave to cool for 10 minutes, then smother with the cream cheese frosting and ENJOY. #cinnamonrolls #breadmaking #cinnabon #veganrecipes

Emma Petersen

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Region: GB

Tuesday 09 April 2024 17:10:07 GMT