Boring® Cinnamon Rolls
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Like most Kiwis, these Cinnamon Rolls are a bit rough round the edges, and soft as in the middle. Another Boring® Recipe by Kylee Newton.
For the buns
- 240ml Boring oat milk
- 2 tsp instant yeast
- 50g caster sugar
- 520g plain flour
- 1 tsp salt
- 2 eggs, room temperature
- 110g diary-free butter
For the filling
- 100g soft brown sugar
- 1 tsp cinnamon
- 40g diary-free butter, softened
For the topping
- 220g icing sugar
- ¼ tsp vanilla extract
- 2-3 Tbsp Boring oat milk flaked almonds, toasted
Directions
Warm the Boring oat milk to room temperature. Place the flour, yeast, sugar, salt,eggs and vanilla into a stand mixer,with the dough hook attached and mix on a medium-low speed (2-4). Slowly add the milk and continue to mix the doughfor 6-8 minutes.
Add a little of the bun butter at a time, making sure it’s incorporated fully before you add the next bit. Mixon the same speed for a further 6-8 minutes, until the dough is elastic, smooth and glossy.
Grease a large bowl with a little oil, shape the dough into a ball and place into the bowl, cover, and rest at room temperature for 30 minutes. Place in the fridge for at least 3 hours, or ideally overnight.
The next day – grease a 20x30cm baking dish with a little oil. Mix the brown sugar with the cinnamon and the softened, almost melted, butter.
Turn out the dough onto a lightly flour dusted worktop, roll out into a rectangle about 30x50cm in size. Spread the brown sugar/butter mix over the surface of the dough, out into the edges.
Take the long edge of the dough and roll it into a spiral. Cut 9 slices and arrange them into the baking dish. Leave in a warm spot, covered with a t-towel, to rise for 40-60 minutes (dependent on the day’s temperature). Preheat the oven to 180°C fan bake. Bake for 15-20 minutes, until the bread is cooked through, and the top is golden brown. They will smell incredible.
Remove from the ovenand stand for 10 minutes while you whisk together the icing sugar, vanilla and Boring oat milk. Add the milk slowly until you get the thick, sticky consistency.
Drizzle over the icing while the buns are still warm-ish, then sprinkle over the toasted almonds.
