This small-batch recipe makes 2 to 3 light and fluffy cinnamon rolls.
Ingredients
Dough
3tbsp sugar
1 cup flour, divided
2tbsp coconut oil
1/2tsp yeast
1/2tsp salt
1/3 cup oat milk
Filling
2tbsp coconut oil
1/3 cup brown sugar
2tsp ground cinnamon
Glaze
1/2tsp vanilla extract
1 cup powdered sugar
1tsp oat milk
3tbsp vegan cream cheese
Instructions
- Heat oatmeal to 45°C, stir in 1tbsp sugar and sprinkle the yeast. Allow it to sit for five minutes.
- Whisk together ¾ cup flour plus 1tbsp, 2tbsp sugar and the salt. Add to yeast with melted coconut oil. Mix using your hands and knead until smooth
- Place in an oiled bowl, cover and allow to rise for about two hours.
- Turn out dough onto a floured surface and roll out into a long thin rectangle approximately 30 cm x 10 cm.
- Spread 2tbsp melted coconut oil over the dough and spread cinnamon and brown sugar evenly. Tightly roll the dough from the short side, forming a log.
- Cut the log into half or thirds and put rolls into a lightly oiled pan. Allow to rise for another 45 minutes.
- Bake in preheated oven for 20 minutes at 176°C until just brown.
- Allow to cool for a few minutes before removing from pan.
- Whisk together all the glaze ingredients, and coat cooled buns liberally.
Makes 2-3 rolls