Uppáhaldskanilsnúðar mínir

My favorite cinnamon rolls

Do you also know that some recipes change somehow over time? I've tried many different Icelandic cinnamon roll recipes in my life, but somehow I stuck with a basic recipe that I've been baking for (what feels like) 15 years at every school or kindergarten party where I have to bring something - and for family birthdays anyway. Cinnamon rolls always work!

But this basic recipe has also undergone some changes over the last 10 years, some of which I have picked up and adopted from other cinnamon roll recipes. I'm also baking vegan more and more often, especially for parties, simply because most people can eat it - and here I think the vegan version tastes perfect!

The recipe was originally made with wheat flour and milk. I quickly replaced the wheat flour with spelled flour. Instead of cow's milk, I now use soy-based vanilla milk (after first using oat milk, then almond milk and finally almond-vanilla milk). And compared to the original basic recipe, there is more melted margarine here, which makes the dough much smoother, easier to work with and also becomes wonderfully crispy when baked.

I baked these cinnamon rolls for child 4's school class this week - and they were really well received by everyone. We saved some for the rest of the family - and Child 2 and his girlfriend in particular really raved about this cinnamon roll version.

Ingredients

850 g spelled flour (type 650)

1/2 tsp salt

150 g brown sugar

1 packet of dry yeast

500 ml lukewarm vanilla soy milk

180 g melted margarine

80 g brown sugar

20 g cinnamon

1/2 tsp cardamom

Preparation

In a large bowl, mix the flour with the salt, brown sugar and dry yeast.

First stir in the lukewarm vanilla milk and then knead the melted margarine into the dough.

Then cover the dough and let it rise for at least half an hour.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a small bowl, mix the sugar with the cinnamon and cardamom.

Then divide the yeast dough into three portions and roll each out thinly between two sheets of baking paper (rectangular, approx. 25 x 40 cm).

Spread 1/3 of the sugar-cinnamon-cardamom mixture onto the rolled out dough and then carefully roll up the dough over the long side.

Then use a sharp knife to cut the roll into slices approx. 1 cm thick.

Then place the cinnamon rolls on a baking tray lined with baking paper and bake in a preheated oven at 350 °F (180 °C) for about 10 - 15 minutes until they have turned golden brown.

Let it cool down a bit and then enjoy!

PS:

I like to bake my cinnamon rolls relatively small so that you can snack on them alongside other cakes without being completely full. Or sometimes you can eat more than one cinnamon roll. The baking time of course depends on the size - my small cinnamon rolls here need about 10 minutes in the oven, larger ones around 15 to 20 minutes or even more (of course it also depends on the oven). So it's best to start with 10 minutes of baking time and then see whether the rolls are already deliciously browned or can use a little more time in the oven.

[Translated from here.]