Dairy free Cinnamon Roll
- Emeline Haÿs
- 16 févr. 2020
- 2 min de lecture
Today I'm sharing with you one of the recipe I'm the most proud of : dairy free cinnamon rolls. I've always been found of cinnamon rolls but since I've been lactose intolerant I had to stop eating some if they weren't dairy free and in Lyon it is very hard to find a dairy free bakery... Thus I worked on coming up with a dairy recipe of those goodies and here it is! Hope you'll like it as much as I love it !
Ingredients for the dough
20g olive oil
60g vegetable oil
90g sugar
500g all purpose flour
12g active dry yeast
240g of unsweetened almond milk
3 egg yolks
Ingredients for filling
40g of coconut sugar
2 tablespoons of ground cinnamon
Method
Heat almond milk until lukewarm
Pour it in your stand mixer bol.
Add the active dry yeast along with a teaspoon of sugar and a pinch of salt
Wait 10 minutes ( a foam should form)
Add flour, egg yolks, sugar and oils.
Mix for about 5 minutes, the dough should not be too sticky.
Leave it for at least 2 hour on the countertop s that it can rise and double in size.
Once the dough has risen, press it down so that the gas can go out and place it in the fridge for 30 minutes.
Meanwhile, preheat your oven at 180°C.
Mix together cinnamon and sugar, set aside the mix.
Then lightly flour a countertop.
Place the dough on and roll it out in a large rectangle three times more long than large.
Sprinkle the sugar/cinnamon mix on the dough.
Now roll it so to have a long tube.
Cut the tube in large portions.
Place the rolls on a baking tray.
Place a towel over the rolls and allow them to rise at room temperature for 1 hour.
Then bake for 25 minutes.
Let the cinnamon rolls cool a bit before eating them.
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