These cinnamon rolls are my new favorite breakfast! They are really fluffy and moist and seriously good!!
For the dough:
- 1 cup buckwheat flour
- 1 1/2 cups whole wheat flour
- 1 cup plant milk (I used unsweetened oat milk)
- 2 tbsp. coconut oil
- 1/8-1/4 cup maple syrup
- 1 oz fresh yeast
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 tsp. baking powder
For the filling:
- 2 tbsp. coconut yoghurt (or a plain unsweetened plant yoghurt)
- 5-6 tbsp. unsweetened apple sauce
- 1 tsp. cinnamon
1. Heat the plant milk to slightly above room temperature, then add the maple syrup. Sprinkle the fresh yeast on top and set aside for 10 minutes or until the yeast bubbles up.
2. Combine the buckwheat flour, whole wheat flour, cinnamon, sea salt and baking powder in a large mixing bowl and mix well.
3. Melt the coconut oil.
4. Pour the milk mixture and melted coconut oil into the bowl with the flour and mix to form a dough. Lightly knead with your hands for about 5 minutes, then form a ball. Cover with a clean kitchen towel and let rise for 1 hour in a warm place.
5. For the filling, combine all ingredients and gently mix.
6. After the dough has risen to twice its original size, roll out into a rectangle (about 9 x 15 inches) using a rolling pin on a lightly floured surface.
7. Spread out the filling evenly, leaving 1/4 of the dough on one of the long sides free. Carefully roll up the dough, starting on the side with the filling.
8. Cut the roll into 12 equal small rolls using a sharp knife.
9. You can either bake the cinnamon rolls on a large baking tray, spread out, or in a large baking dish close to each other. Either way, lightly oil and flour the baking tray or dish, before the placing the rolls on it. Brush the rolls with some oat milk.
10. Place the cinnamon rolls in the oven at 110°F (just below 50°C) and let rise for 45 minutes. Before you bake them they should be between double and triple the original size (before rising).
11. Once risen, just turn up the oven to 325°F and bake for 30 minutes. Once baked you can just leave them to cool in the baking dish.