I tasted this delicacy for the first time at the American bakery Cinnabon. Who would resist the tantalizing smell of cinnamon, right? The rolls are available in two variants – with and without icing. I’m a fan of those naked rolls without icing.
The rolls are not difficult to prepare, so I wanted to make a homemade, lighter version of these fragrant rolls. Instead of classic milk, I used unsweetened almond milk, and instead of butter, I used coconut oil, which adds a new dimension of taste to the rolls. They taste the best fresh right after you pull them out of the oven, so go for it! 🤗
Happy baking! 🥰
- 1/2 cup warm water
- 8 g active dry yeast
- 1 tsp cane sugar
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened almond milk, at room temp
- 1/3 cup cane sugar
- 1 tsp salt
- 2 + 3/4 cup all/purpose flour, plus more for kneading
- 1/2 cup cane sugar
- 1 + 1/2 tbsp cinnamon
- Line a rectangular baking dish or a baking tray with baking paper.
- In a small bowl, mix the yeast with warm water and sugar. Set aside for a few minutes until you see bubbles forming on the surface.
- In a larger bowl, mix coconut oil, almond milk, sugar, and salt. Stir in the yeast mixture.
- Now add the flour. Stir until the ingredients are well combined. The mixture will be very sticky.
- Take the dough out of the bowl onto the floured surface and you can start kneading. Don’t be afraid to add flour. I usually add a few tablespoons to make a smooth ball out of the dough.
- Prepare a larger bowl, which is lightly wiped with coconut oil. Now put the dough in a bowl and cover it with foil, or wrap it in a blanket and let it rest for about an hour in a warm place before it doubles.
- Now it’s time to prepare the filling. In a bowl, mix the sugar with the cinnamon and set aside.
- Move the leavened dough onto a floured surface and roll out a rectangle measuring approx. 50x35cm.
- Lightly brush the surface of the dough with coconut oil and sprinkle with a mixture of sugar and cinnamon to within 0,5cm of the edges.
- Start rolling with the longer side. Tighten the dough nicely while rolling so that it is not loose.
- Slice the log into 12-18 rolls, depending on the size of your baking dish.
- Let the rolls rise in a baking dish covered with a cloth for another hour.
- In a preheated oven at 180 °C, bake the rolls until golden for about 30 minutes.
- Allow the baked rolls to cool down a little and serve 🤗