誰不喜歡溫濃、香甜、蓬鬆和軟潤的肉桂卷！
What we have here, it’s exactly that! But best of all, this is a 100% plant based recipe, so you can make them to share with the whole family, all your friends, colleagues, neighbours, or even just for yourself!
Cinnamon rolls are one of our favourite autumnal sweet treats of all time.
We don’t just like cinnamon rolls, we love them! Now that autumn is here, what better way to warm up than eating a freshly made cinnamon roll straight from the oven! Or reheating one to enjoy the following day - 40 seconds in a microwave, or 10 minutes in a 180C oven; the melt-in- your-mouth buttery, cinnamon-y, gooey, pillowy, creamy flavour and texture all combined in a single bite, that’s what dreams are made of!
Have it with a hot cup of tea or coffee, for breakfast or for an afternoon snack, just let the feeling of sweet happiness embracing you like a much loved warm hug.
我們這裡為大家介紹，就是這樣的甜品！ 但最重要的，這是一道 100% 的蔬食食譜，所以無論訪客中有多少人吃素，你都可以盡情與大家分享。為家人、朋友、同事、或鄰居；甚至只為自己烹製亦行！
肉桂卷是我們最喜歡的秋季甜點之一。
我們不只是喜歡，實在深愛它！ 現在秋天來了，有什麼比吃著直接從烤箱新鮮出爐的肉桂卷更温暖身心呢！ 或者在隔天加熱享用，只需放進微波爐中 40 秒，或在 180C 烤箱中 10 分鐘； 入口即化且香濃混合的素牛油味、肉桂味；黏糊糊的、軟綿綿的。香滑的滋味和口感都融合在每一細嚼中，美夢成真的感覺也不外如是吧！
配上一杯熱茶或咖啡，作為早餐或下午點心，讓甜蜜幸福的感覺溫暖的擁抱著你。
(中文食譜在下)
Festive Vegan Cinnamon Rolls
Ingredients :
(Makes 8)
Dough:
58g vegan butter
2 tbsp golden caster sugar
240ml almond milk
1½ tsp active dry yeast (the type needs to dissolve in water)
340g all purpose plain flour
½ tsp salt
Extra 35g plain flour for adding in after proofing
More flour for dusting
Filling:
60g softened vegan butter
60g light brown sugar
2 tbsp ground cinnamon
Sticky Glaze:
2 tbsp melted vegan butter
2 tbsp agave (or maple) syrup
Cream cheese frosting:
115g vegan cream cheese ( I used plant based creamy from PHILADELPHIA brand )
35g softened vegan butter
½ tsp vanilla extract
400g icing sugar
Toasted almond flakes (optional)
Method:
- Melt the vegan butter and sugar in a small pan over a medium heat, add the plant milk, and heat until the temperature reaches 37- 43˚C (100 - 110˚F). Allow to cool down if it is hotter than this.
- Sprinkle the yeast evenly over the top and set for 5 minute, don’t stir.
- After 5 minutes, pour the mixture into a large bowl add the flour and salt to the yeast mixture and mix everything together with a spatula until just combined.
- Lightly grease a large bowl, transfer the dough in there and toss it around to coat, cover the bowl with a damp clean towel and leave it in a warm place for 1 hour to prove.
- Line and grease a deep rectanglular baking tray (mine is 20cm x 30cm). Mix the brown sugar and cinnamon together and put inside a jar with large sprinkle holes. Make the Sticky Glaze and set to one side. Add the Cream cheese frosting ingredients into a bowl, and whisk until smooth, keep in the fridge.
- After 1 hour, the dough should have risen and doubled in size. Remove the towel, and add in the additional 35g plain flour. Use a silicone spatula to stir well and form a soft dough, turn the dough out onto a well floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just about loses its stickiness and doesn’t stick to the surface.
- Roll the dough out into a large rectangle, about ½ inch thick. Straighten corners and edges and ensure the dough is the same thickness throughout.
- Spread the softened vegan butter all over the dough before sprinkling evenly with cinnamon and brown sugar. Spread with a spatula to ensure a thorough coverage, leave about a 1cm border around the edges clean.
- Roll up the dough to form a log, and press the seam down to seal. Trim off the unevenness on either end.
- Cut the log in half, then divide each half into 4 even sized pieces. Place the cinnamon rolls side by side into the lined baking tray. Cover and place in a warm place to rise for a further 30 minutes - 2 hours (I did 2 hours).
- 10 minutes before the rolls are ready to bake, pre heat the oven to 160C/320F.
- Place rolls into your pre-heated oven. After they have been in for about 10 minutes, take them out and spoon over each roll with the sticky glaze and brush all round the top to get evenly coated. Cover and wrap the tray with a piece of foil, put back in oven, and bake for another 20 minutes or so until golden brown and when you insert a chopstick into the rolls which comes out clean.
- Remove from the oven, recycle the foil; let the rolls cool for 5 minutes before spreading the frosting thickly on top of each roll. Sprinkle over toasted almond flakes (optional). Enjoy!
- To serve warm the next day, simply place a cinnamon roll to reheat in the microwave (covered) for 40 seconds or Wrap up in foil and reheat in a 180C/360F oven for 10 minutes. They will come out even softer, more gooey and more delicious!
節慶甜點素肉桂卷
材料 :
(做 8 個 )
麵糰：
純素植物黄油 58g
黄細砂糖 2 大匙
杏仁奶 240 ml
1½ 小匙乾酵母（需要溶於水的種類）
中筋麵粉 340g
½ 小匙鹽
另外 35g 中筋麵粉發酵後加入
額外中筋麵粉作手粉用
饀料：
軟化植物黄油 60g
淡紅糖 60g
肉桂粉 2 大匙
塗料：
融化植物黄油 2 大匙
龍舌蘭（或楓糖）糖漿 2 大匙
奶油起司糖霜 :
純素奶油起士 115g ( 我用 PHILADELPHIA 牌子的 PLANT BASED creamy )
軟化植物物黄油 35g
香草精 ½ 茶匙
糖粉 400g
做法 :
- 在一個小平底鍋中用中火融化植物黃油和糖，加入杏仁奶 ，加熱至溫度達 37- 43˚C (100 -110˚F)。 如果它比這更熱，請讓溫度降低。
- 將酵母均勻地撒在上面，靜置 5 分鐘，不要攪拌。
- 5 分鐘後，將混合物倒入一個大碗中，把麵粉和鹽加入酵母混合物中，用抹刀全部攪拌一起，直至完全混合。
- 在一個大碗内噴刷上少許油，將麵團放進翻轉一下讓每面沾油。用乾淨的濕毛巾蓋著，放在溫暖的地方發酵 1 小時。
- 在一個深的長方型烤盤（我用的是 20 cm x 30 cm）盤底刷油，鋪上烘焙紙，再薄刷一層油。 把紅糖和肉桂粉混合在一起，放進一個有很多撒灑洞孔的瓶子裡。 拌好的塗料置放一旁。 將奶油起士糖霜配料加入碗中，攪拌至光滑，放入冰箱冷藏備用。
- 1 小時後，麵團應該已經膨脹並變大了一倍。 取下毛巾，加入額外的 35 g 中筋麵粉。 用矽膠刮刀攪拌均勻，形成柔軟的麵團，將麵團翻到撒了麵粉的桌面上。
- 輕輕搓揉麵團，必要時加入額外的麵粉，直到麵團不再粘手。
- 把麵團擀成一個大的長方形，大約 ½ 吋厚。 拉直角落和邊緣，確保麵團整塊保持相同的厚度。
- 將軟化的植物黃油塗在整個麵團上，然後均勻地撒上肉桂和紅糖混合物。 用抹刀塗抹以確保徹底覆蓋，在邊緣留下約 1 cm 的邊緣清潔没饀料。
- 將麵團捲起來形成一個原木狀，然後將接縫向下密封。 切去兩端不整齊部分。
- 將原木狀的麵團切成兩半，然後將每一半切成 4 個均勻大小的段塊。 將切開的肉桂卷並排放入鋪了烘焙紙的烤盤中，每個保。蓋上乾廚巾放在溫暖的地方繼續發酵 30 分鐘 - 2 小時（我放了 2 小時）。
- 烘烤前 10 分鐘，將烤箱預熱至 160C/320F。
- 將肉桂卷放入預熱的烤箱中。在它們進入大約 10 分鐘後，取出，把塗料舀在每個卷上，並在頂部刷一遍均勻塗抹。用一張箔紙蓋住並約略包裹烤盤，放回烤箱，再烤 20 分鐘左右，直至金黄和當你將筷子插入，抽出時乾淨便成。
- 從烤箱中取出，讓肉桂卷冷放 5 分鐘，然後將糖霜厚厚地塗上。
- 第二天要加熱享用時，只需將肉桂卷放在微波爐中（蓋著）加熱 40 秒或用箔紙包起，在 180C/360F 烤箱中加熱 10 分鐘。 它們會變得更軟、更粘、更美味！
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