Cinnamon Rolls

There are some smells that just make the house feel like home and freshly baked cinnamon rolls are defiantly one of them. 

I absolutely love finding simple ways to work with what nature gives us and on a warm autumnal sunny day there's something rather lovely about putting my dough outside to rise.  Not so ideal in summer heat waves as this can damage the yest. 

Sometimes the most simple recipes are the most magical, a few simple ingredients that I always have in stock, time and patience and then voila soft, warm morish sweet treats that no one can resist.

Recipe

Dough:

• 1 packet instant yeast 
• 1 cup warm vegan milk
• 3 tbsp softened vegan butter
• 1/4 tsp salt
• 1 tbsp caster sugar
• 3 cups 

Filling:

• 3 tbsp vegan  butter
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon 

Method:

1. Add warm milk (not hot) and room temperature butter to bowl with yeast and let it sit for 10 mins to active yeast.
2. Add flour, sugar and salt, mix to form a sticky dough.
3. Transfer to a lightly dusted surface and kneed for  minute until forms a ball. 
4. Place in a oiled bowl, cover and put in a warm (not hot) place for 1 hour until ball has doubled in size.
5. Make the filling by mixing butter, sugar and cinnamon until forms a paste, set aside. 
6. Roll out of a lightly floured surface a rectangle about 1/4 inch thick. Spread on the filling evenly over the dough.
7. Starting at one end roll the dough to form the classic spiral shape.
8. Gently cut into 1.5 inch slices and place in well buttered heat proof dish, Makes abut 10 Rolls
9. Brush top with butter, Cover and place in a warm place for about 15 minutes until doubles in size. 
10. Bake in a preheated oven at 180oC  for 25mins. 
11. Optional make makes them really pop, drizzle with cinnamon icing made my mixing icing sugar, tsp of ground cinnamon and water to form a paste. Drizzle straight from oven.
12. Best to eat them when they are still warm.

These keep at room temperature for 2-3 days, You can freeze too.