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Twisted cinnamon rolls
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Twisted Cinnamon Rolls

Crispy on the outside and soft on the inside - these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion.
Prep Time40 minutes
Cook Time3 hours 20 minutes
Total Time4 hours
Course: Breakfast, cake, Dessert, Snack
Author: Luna Linnemann

Ingredients

Dough

  • 275 g all purpose flour / wheat flour
  • 150 g oat flour
  • 25 g fresh yeast *
  • 2.5 dl oat milk or any other vegan milk
  • 40 g sugar
  • 0.5 tsp salt
  • 2 tsp cardamom
  • 75 g vegan butter

Marzipan custard/remonce

  • 20 fresh dates *
  • 80 g vegan butter *
  • 2 tsp cinnamon
  • 2 tbsp syrup
  • 1 tbsp almond flour

Instructions

Dough

  • Heat the oat milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
  • Add the flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer yet. By hand is also possible)
  • Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
  • Let the dough sit for about 1 hour to rise.

Cinnamon custard/remonce

  • Pit the dates.
  • Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

  • Once the dough has risen, roll it out in a rectangular shape (~30x50 cm).
  • Spread the cinnamon custard all over the dough with a spatula.
  • Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.
  • Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well - just cover them with something that will keep them moist).
  • Bake the rolls at 180°C for 15-20 min (until golden brown).

Notes

* If you only have dry yeast, 6 g should be enough.
* If you can't find fresh dates, you can use dried ones. Just soak them in hot water for 15-20 minutes before using.
* You can sub 25 g of butter with ½ a ripe banana in the cinnamon custard/remonce.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin