Homemade Cinnamon Rolls

Making the dough for the cinnamon rolls:

I love one bowl recipes so simply put all the dough ingredients in a stand mixer or large mixing bowl. Mix and knead until it's combined.

Your dough should be relatively smooth, cohesive and have no pockets of butter or flour. I have tested this recipe many times but I understand that every brand of flour and plant-based milk have different absorbencies.

You many need to 'eye' the dough and:

* If the dough is too dry, add 1 tablespoon of milk at a time and knead until it comes together. The dough will resist the milk initially but eventually it will combine.

* If the dough is too wet sticky, add 1 tablespoon of flour at a time and knead until its no longer sticking the side of the bowl.

How to shape the cinnamon rolls:

Place the risen dough on a floured surface. Then flatten it into a large square or rectangle. I used a rolling pin but a round and even jar will work too:).

Once you have done that, liberally spread the vegan butter or margarine on the surface. I like spreading mine to the edges because I think the end rolls need a bit of love too!

Liberally sprinkle your fingertips dirty and rub it in! If you don't rub it in, it'll get pretty messy when you try to roll it up.

Ok, then roll up the dough as tightly as possible. Start from the long side and, bit by bit, roll it up into a long tube!

Use a sharp knife or unflavoured dental floss to cut rolls out of the tube. I prefer to ident the tube at half way then quarters so I get relatively even rolls.

Resting the dough the first time:

Place the dough in a large and deep bowl and cover it with a damp tea towel. The moist the towel will prevent it from drying out. Don't do what I did and place it in a small bowl.... hahahaha....

Position the bowl in a WARM spot in your house. That could be:

* in the oven with light on

* near the stove while you're cooking something else.

* close to a window in shade

* near a heater (if it's winter)

If it doesn't double or grow 150% in size, don't ignore it. Reposition the dough in a warmer spot and wait until it does.

Resting the dough the second time:

Since we just handled the dough A LOT, it needs to rest again. It's like self-care for people- after we work, we need to look after ourselves and rest;).

Place all the rolls in a greased baking tray.

With spacing the rolls, you have two options:

* Arrange the rolls CLOSE to each other (like below). Your rolls will likely be square shaped (nothing wrong with that) and be forced to grow upwards. It also means the rolls have soft and pillowy edges, Or

* Arrange the rolls SPACED APART. Your rolls will likely be round as they'll have room to grow outwards. It will also mean your rolls will have a crispier edge.

Sometimes you are limited by what baking tin you have. Or you can pick which one you prefer and space your rolls accordingly!

The maple glaze for the vegan sticky cinnamon buns:

While your buns or rolls are baking, you can prepare your wonderful sticky glaze! Simply put all the ingredients into a small saucepan and heat until everything is combined and thick.

Generously drizzle the glaze on top when the buns are hot from the oven. The glaze helps keep the buns moist for longer and simply irresistible.

Instructions:

* To make the buns: Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.

* Cover the bowl with a damp tea towel. Set it aside in a warm spot for 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.

* To prepare the filling: Combine the sugar and cinnamon in a small bowl.

* Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.

* Use a pastry brush to spread the melted butter or margarine on the dough, making sure it reaches all edges. Liberally sprinkle the cinnamon sugar and rub into the surface with your fingertips.

* Starting from the long side, tightly roll the dough into a large tube. Use a sharp knife to cut buns out of the dough.

* Arrange the rolls on a greased baking tray, leaving a little space in between each bun. Place a damp tea towel over the buns and set aside to rise.

* When you're ready to bake the buns, preheat the oven to 180° C (350°F).

* When the oven is hot, bake the buns for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have wet dough on it. Set aside to cool.

* To make the glaze: Whisk all the ingredients in a small saucepan over low heat until combined. Generously drizzle the glaze onto the buns.

* The buns are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.

Warm up the buns before you enjoy them.

Homemade Cinnamon Rolls