Cinnamon Rolls at Home Sweet Home 5/5

Cinnamon Rolls at Home Sweet Home

I cant believe I did not write down this recipe after I made it so many times. Now, here it is. This is a comforting recipe with low fat and low sweet in my mind and body. There is no glazing as I think it is already sweet enough. Obviously, this is not the traditional extra rich cinnamon rolls. However, this is my version of yummyness 5 out of 5 cinnamon rolls. The dough is light and fluffy. Add nuts and or raisins are optional. The cinnamon scent filled the house and my tastebuds. I loved the light crunch on the top.

Cooking Tools:

• Deep Baking Dish/Pan
• Rolling Pin
• Unflavored Dental Floss

Dough Ingredients:

• Room Temperature Soy Milk 2 cups
• Sugar 1/2 cup
• Melted Extra Virgin Coconut Oil 2 Tablespoons
• Dry Yeast 2 1/4 teaspoons
• Baking Powder 1 teaspoon
• Kosher Salt 2 teaspoons
• All Purpose Flour 4 cups
• All Purpose Flour 1 cup

Filling Ingredients:

• Brown Sugar 1/2 cup
• Grounded Cinnamon 2 Tablespoons
• Soften Extra Virgin Coconut Oil 2 Tablespoons

Method:

1. Warm soy milk up in microwave to room temperature (~70F) if its cold from the refrigerator.
2. Melt 2 Tablespoons of Extra Virgin Coconut Oil in microwave.
3. In a medium mixing bowl, add 2 cups of room temperature soy milk in. Add 1/2 cup of sugar and 2 Tablespoons of melted Extra Virgin Coconut Oil. Mix well.
4. Add 2 1/4 teaspoons of dry yeast into the bowl. Mix well and let it sit in a warm area for 10 minutes to bloom.
5. 10 minutes later, the yeast should be slightly bubbly; bloomed. Add 4 cups of All Purpose Flour into the mixing bowl. Mix well until it formed into a sloppy wet dough.
6. Cover the mixing bowl with a lid or surround wrap. Let it sit in a warm area for 1 hour to proof and expand about half of its original size.
7. 1 hour later, the dough expanded about half of its original size. Add 2 teaspoons of Kosher salt and 1 teaspoon of Baking Powder. Mix well.
8. Add the last 1 cup of All Purpose Flour into the mixing bowl. Mix well and incorporate.
9. On a clean dough surface, pour the loose dough onto the working surface. Knead the dough for about 10 minutes. Add sprinkle of flour only when the dough is sticky.
10. 10 minutes later, form dough into a ball shape. Poke the dough and it would bounce back.
11. Cover the dough and let it rest for 15-30 minutes.
12. Prepare the Filling: In a small bowl, add 1/2 cup of brown sugar, 2 Tablespoons ofGrounded Cinnamon, and 2 Tablespoons of soft coconut oil. Mix well and set aside.
13. Grease the deep baking pan with oil or coconut oil. Set aside.
14. 15-30 minutes later, lay the dough onto a clean dough surface. Roll the dough out into a large rectangle about 1/2 thick. Fix the corner and edges with a bench scraper to ensure a sharp and straight corners.
15. Spread the filling evenly onto the dough.
16. IMPORTANT: Starting from theshort end of the retangle, roll up the dough into a log and pinch the seam closed at the end. (By doing this, it will yield a more spiral cinnamon roll.)
    

    Top Cinnamon Rolls were rolled from the long end. Bottom Cinnamon Rolls were rolled from the short end.

17. Keep the seam on the bottom. Even out the dough log by padding it gently if needed.
18. Measure 1 1/2 section along the dough log and make a mark on the dough log for easy and even cutting.
19. Pull out a 12 long dental floss. Place the dental floss under dough log at the 1 1/2 mark. Tie both ends of the dental floss for a clean cut. Place the cinnamon roll into the greased pan. Keep a little space for each roll to expand at the final proof.
20. Repeat the above step until all rolls are cut.
21. Cover the cinnamon rolls with a tea towel or lid. Let it final proof for 45 minutes.
22. Preheat oven at 350F and set rack in the middle.
23. If not baking all the cinnamon rolls at once, wrap them in antifreeze container and store them in the freezer for up to 3 months to enjoy later.
24. 45 minutes later, cinnamon rolls expanded a little more. Place the baking dish/pan into the oven and bake for 25-30 minutes.
25. 25-30 minutes later, remove the golden cinnamon rolls from the oven and let it rest for about 10 minutes.
26. (Optional) Meanwhile, brush a think layer of coconut oil on top of the golden cinnamon rolls for a shinny finish.
27. 10 minutes later, enjoy the warm cinnamon roll with a cup of hot tea or coffee. Cheers!

Notes:

• If not baking all the cinnamon rolls at once, wrap them in antifreeze container and store them in the freezer for up to 3 months to enjoy later.
• To enjoy cinnamon rolls later, pull them out from the freezer. Let them rest in room temperature for 15 minutes. Preheat over to 350F. Bake themin the oven for 25-30 minutes. Remove the golden cinnamon rolls from the oven and let it rest for about 10 minutes before enjoying them.