Hello, and welcome to Colin's Time to Bake. 

The online baking show, where every week is a new adventure.

Cinnamon Rolls

How far I'll go... to make these!

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Inspired by Disney's Moana and the swirly symbol on her sail, this week, I set out to conquer something I had not made before. Cinnamon Rolls. They were made as a good luck gift to someone I know (hey Thom!) who had an interview for a promotion. He likes cinnamon, and I enjoy a sing song. 


Ingredients

120ml Soy/vegan Milk (or regular milk)

50g Vegan Butter (or regular butter)

250g strong white bread flour

1tsp yeast

2 tsp caster sugar

olive oil (for the bowl)

2-3tbsp cinnamon

50g light muscovado sugar

70g vegan/regular butter (melted)


Method

Start by melting butter into your milk in a pan over a medium heat. Heat until it melts, but don't let it boil. Once melted, let it cool to luke warm. 

In a bowl, sieve your flour. On one side, put your yeast, on the other, the caster sugar. Once cooled, pour your butter/milk mix. Stir together with a spoon until it comes together, then get your hands in and knead it to a ball. 

Pop into a new bowl, with some olive oil laced up the sides. Cover with cling film and leave to prove for 1-2 hours. I found out from Nancy- who was Bake Off winner 2014- that switching your oven light on, is enough heat for proving. If, like me, your light is broken; turn the oven on to a low heat, then switch off after 5 minutes and leave to cool slightly (so you can touch the rack again). This worked for me. I'm not posh, and don't have a proving drawer... or a fancy oven.

Once proved (it should be double the size, around the size of a good grapefruit), take out and knead slightly to flatten. Then roll, on a floured surface, so its 20cm wide and 40cm long. This will give you a good area to work with. 

Melt your vegan butter, and prepare the cinnamon and brown sugar. Lay your dough out so its short end faces you. Starting with the middle section, spread some melted butter and sprinkle some cinnamon and sugar over it. It will look like a belt. Fold over the dough, away from you, so it covers the filling. It will look like a pocket... sort of. Just go by the pictures.

Next, spread the rest of your top half with butter, cinnamon and sugar. Gently roll the bottom half up, making sure that the bottom edge is at least 2 inches over the top end. Again, go by the pictures. 

Now, cover your new top half with butter, cinnamon and sugar, and carefully roll up from the bottom. This will give the rolls the swirl shape you wand. Like a Z in the middle. I'm sure there is a name for this type of fold. But I don't know what it is. I googled it, in origami- It's called a Z fold. Who knew?

Now its rolled into a big sausage, the ends should sit, one on the top, the other on the bottom. Slice up 1/2 slices, or spaced out to cut around 9. Pop on a baking tray, cover with cling film, and leave to prove again for another hour. 

Pre-heat your oven to 175ºC and put your rolls in for around 15-20 minutes until they have puffed out slightly, and gone golden brown. Don't worry if the edges look crisp, they will have a good crunch to them, and that's just what this recipe is looking for. 

They should have a fun swirl pattern. You can add a drizzle if you wish. 

So that's it. Now go put your feet up, watch the video and eat a Cinnamon Roll. 

See you soon

Colin 

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