Uppáhaldskanilsnúðar mínir

My favorite cinnamon rolls

Have you also noticed that some of your recipes change over time? 

I have tried out many different recipes for Icelandic cinnamon rolls in my life. But somehow I got stuck on a basic recipe that I have been baking for 15 years for almost every school or kindergarden party of one of our children as well as for birthday parties  in our family. Cinnamon rolls are always welcome!  

But even this basic recipe has undergone some changes over the last 10 years. I picked up some ideas from other cinnamon roll recipes. In addition, I bake vegan more and more often, especially for parties, simply because most people can eat it - and here I find the vegan version perfect in terms of taste!

Originally, the recipe was with wheat flour and milk. I quickly replaced the wheat flour with spelt flour. Instead of milk from the cow, I now take (after using oat milk, then almond milk and finally almond-vanilla milk) soy-based vanilla milk. And compared to the original basic recipe, there is more melted margarine here, so the dough simply becomes much smoother, easier to process and also becomes wonderfully crispy when baked. 

I baked these cinnamon rolls recently for the school class of child no. 4 - and they were really well appreciated by everyone. We kept a part for the rest of the family - and especially child no. 2 and his girlfriend really raved about this cinnamon roll version with the highest praises. 

Ingredients

850 g white spelt flour (or pastry flour)

1/2 tsp salt

150 g brown sugar

1 pkg 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 salt, brown sugar and dry yeast. 

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

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 out between two sheets of baking paper nice and thin (rectangular, about 25 x 40 cm).

Spread 1/3 of the sugar-cinnamon-cardamom mixture on each of the three rolled-out dough pieces. Then carefully roll up the dough over the long side.

Using a sharp knife, cut the rolls into slices about 1/2 inch (1 cm) thick.

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

Let it cool down a bit and then enjoy!

P.S.: 

I like to bake my cinnamon rolls relatively small, so that you can snack on them alongside other cakes without feeling full. Of course, the baking time depends on the size - my small cinnamon rolls here need about 10 minutes in the oven, larger ones rather 15 to 20 minutes or even more (although of course it also depends on the oven). So it's best to start with 10 minutes of baking time and then see if the rolls are already deliciously browned or can tolerate a little more time in the oven.