Sticky Cinnamon bread
So this was actually one big fail. These were supposed to be perfectly rolled & cute cinnamon rolls. But here we are, making lemon juice with life's lemons.
If you've enjoyed this sticky cinnamon bread, make sure to let me know and to tag me in your yummy creation!
For the dough:
- 2½ cups spelt flour
- ⅓ cup vegan margarine
- ½ cup unsweetened almond or soy milk
- ⅓ cup cane sugar
- 1 tsp fine sea salt
1 packet instant dry yeast (the one that you can just mix with your flour)
For the cinnamon filling:
½ cup cane sugar
1½ tbsps cinnamon
¼ cup vegan butter, melted
For the pan sauce:
¼ cup vegan margarine, melted
2½ tablespoons brown sugar
- Set aside a casserole dish
- Flour a working surface
- Add 2 cups of spelt flour to a large mixing bowl and add the yeast and mix. Set aside.
- Melt ⅓ cup margarine over low heat. Once the margarine is melted, remove your pot from heat and stir in your plant based milk, ⅓ sugar and salt. Allow the melted mixture to cool off until it's not painful to touch. Think lukewarm temperature.
- Pour the melted butter/sugar mixture over the flour and mix (in a folding motion) with a wooden spoon. Just mix until it's just incorporated and looks like muffin batter. Don't mix any longer than 20-30 seconds.
- Slowly add the remaining ½ cup flour. Mix with a spoon for a few more seconds.
- Now lightly oil your hands and knead the mixture until it comes together as a super sticky dough. It will stick to your hands like crazy, but don't worry. Transfer the dough to the floured surface.
- Continue on kneading the dough for approx. 4 minutes until it’s no longer too sticky to the touch; it should be smooth and elastic (and a bit sticky). Feel free to add a bit of flour during the kneading process to help get rid of the stickiness, just be careful not to add too much. No more than 3-4 tbsps. Shape the dough into a bowl and set aside.
- Lightly oil a bowl with a plant based oil and place the dough ball inside. Roll the dough around a few times until it's fully coated in oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on. Let the dough rise for 1 hour.
- Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
- Make the pan sauce: In a small pot, melt ½ cup margarine. Remove half of the melted margarine and put it in another small bowl. With the other ¼ cup melted margarine remaining in the pot, stir in the 2 ½ tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
- After the first dough rise, flour your working surface again and grab a rolling pin. Roll the dough into a large rectangle.
- With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
- Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice your rolls, you should have about 10 to 12.
- Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
- After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
- Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.