Lockdown Baking Series: The 5th and final bake- Cinnamon rolls

As lockdown measures start to ease and we begin to return to some form of 'normal' life, it felt right to bring the Lockdown Baking Series to a close. But I wanted to end it on a (sugar) high, and what better way to do that than with cinnamon rolls?

For years I've been using the excuse that recipes that use enriched dough (a classic bread dough with ingredients such as butter added) can't be made vegan and be just as good, because they wouldn't have the same richness that dairy and eggs bring. However, when I discovered these cinnamon rolls, I was proven wrong. 

 

I first discovered this recipe when I had a craving for cinnamon rolls during Veganuary, and I haven't looked back since. They're just as soft and light, and even with plant-based margarine, they still taste surprisingly buttery.

Now I know that a lot of people think the only suitably topping for cinnamon rolls is cream cheese frosting, which of course makes them more difficult to make vegan. However, there's plenty of recipes for vegan cream cheese frostings online if you do want to switch up the topping. I've only ever made cinnamon rolls with a glacé icing because I prefer a light drizzle rather than a thick coat, and I think it's simpler to use a water-based icing for this as it's easier to alter the consistency.

This recipe is based on the Tasty 'Best Ever Vegan Cinnamon Rolls', and their claim is true- it is the best cinnamon rolls recipe I've found so far. But, as ever I do like to tweak it slightly to make it my own. I've added some cinnamon into the dough so the cinnamon flavour runs throughout, and taken out the vanilla in the icing because I prefer it plain- but do whatever works for you! 

Tasty don't say what type of flour to use in the ingredients list, but the fact that the method doesn't include much kneading suggests they mean for you to use plain flour. It's the kneading that forms gluten strands when you use bread flour, which gives the bread a better structure and spring. Plain flour has a lower protein content than bread flour so kneading won't achieve as much, but they'll still be very tasty if it's all you have.

Personally, I prefer to use bread flour because I like the softness it gives, as well as the chewier crust. Also, the kneading process is basically an excuse to play with playdough as an adult for 10 minutes, giving it the odd punch to release some stress or frustration if, like me, 3 months of lockdown back home after living the carefree life of a university student for two years is making you go slightly crazy. 

 

Ingredients-

480ml plant-based milk

100g plant-based butter/ margarine

50g granulated sugar

7g dried yeast

700g strong white bread flour

1 tsp salt

1 tsp cinnamon

160g vegan butter/ margarine, softened

160g light brown sugar

2 tbsps ground cinnamon

200g icing sugar

2 tbsps water, or plant-based milk if you want a creamier icing

Method-

1. Melt the butter in microwavable bowl and then add the milk and granulated sugar. The mixture should be lukewarm, so if it's too cold then microwave for a little longer. Or if it's too hot, leave to cool slightly.

2. Sprinkle the yeast over and leave for 5 minutes.

3. Add in 600g of flour, salt and cinnamon and knead together for 5 minutes.

4. Cover the bowl and leave to rise in a warm place for 1 hour. Meanwhile, line a large traybake tin with greaseproof paper.

5. Turn the dough out onto a floured surface and knead in the other 100g of flour. Roll the dough into a large rectangle until it's around 1cm thick. 

6. Spread the softened butter all over the rectangle, and then sprinkle over the light brown sugar and cinnamon. Roll the rectangle up along one of the long sides into a tight log and roll it so that the seam is underneath.

7. Cut the log into 12 evenly sized pieces and place into the prepared traybake tin. Leave to rise for a further 30 minutes. Whilst they are proving, preheat the over 180˚C/ 160˚C fan.

8. Bake in the oven for 25-30 minutes, until risen and golden brown all over. Leave to cool for 10 minutes whilst you make the icing.

9. Whisk together the icing sugar and milk until smooth and drizzle over the buns. It's up to you how thick you want the icing, so add more icing sugar or water so it's exactly how you like it.

10. Enjoy warm with a cup of tea or coffee.

I really hope you enjoyed this series and that it's given you lots of inspiration for new things to bake. Just because we are allowed out more doesn't mean you can't still get in the kitchen and try your hand at some of the recipes from the series! If you do have a go at any of the recipes, send me pictures on Instagram (@hannah_penwright_), I'd love to see them 💓.