Our Alfalfa House member Ivy shares with us her Cinnamon scrolls recipe. After all the baking fever that 2020 brought upon on, all the ingredients should be in your pantry right now. Further Ivy’s included the vegan version as well. She makes these feel so simple to bake. We have our ovens ready to preheat right now!
If you do bake these cinnamon scrolls, please share your creation on Instagram with #alfalfahouse
Cinnamon Scrolls Recipe (with Vegan version)
These are quick and easy cinnamon scrolls to bake. We use pantry staples (flours, yeast, cinnamon ) and have also included the vegan version.
- Medium baking tray (approx 35cm×25cm)
- Baking paper for lining tray (optional)
- Small bowl
- Medium bowl
- Large bowl
- whisk
- Wooden spoon or a silicone spatula
- Basting brush
For the Dough
- 330 g all-purpose flour
- 60 g granulated sugar ((App. 1/4 cup))
- 30 g butter ((See Notes for vegan version ))
- 1 large egg ((See Notes for vegan version ))
- 1 package instant yeast
- 120 ml water ((App 1/2 cup))
- 120 ml milk of your choice ((App 1/2 cup))
For the Fillin
- 149 g brown sugar
- 56 g butter ((See notes for vegan version))
- 15 g ground cinnamon ((App. 1 tbsp))
- 5 ml vanilla extract ((1 tsp))
For the Vanilla Glaze
- 180 g icing sugar ((App. (1½ cups) )
- 56 g butter ((See notes for vegan version))
- 1 tsp vanilla extract ((5 ml))
- 45 ml milk of your choice
Combine and warm up milk and water in a small bowl. Add a teaspoon of the sugar along with the yeast. Set aside for approx 5 – 10 minutes until the mixture is foamy/frothy.
In a medium bowl, combine the flour and salt, set aside. Melt the butter (if using oil, skip this step) ensure it has cooled down, then add to the activated yeast along with the rest of the sugar. Whisk to combine.
In a large bowl, add the yeast mixture. Whisk in the egg to the yeast mixture. Once combined add the flour little by little, switch to a wooden spoon (or spatula) when it gets thick. Mix until you get a nice tacky dough.
Knead the dough in the bowl for a bit with some extra flour. This helps get the dough off the sides of the bowl. Transfer onto a lightly floured surface.
Knead the dough for 8 – 10 minutes, using your hands. Use a bit more flour if the dough gets too sticky. Coat the same bowl with a bit of oil, transfer dough to the bowl. Cover the dough with a damp cloth and allow it to rise for 1 hour
Roll out the dough with a rolling pin (or a wine bottle, ensuring the lid is screwed on tight!) into a long rectangle (approx 1cm thick) and baste the top with softened butter (or oil).
Combine the cinnamon, brown sugar, and vanilla extract. Spread the mixture evenly on the dough, then roll the dough up tightly.
Using dental floss or a knife, cut the rolled dough into 12 sections. Line baking tray with baking paper (or lightly bast with oil), then place the rolls onto the tray. Cover tray and let the rolls rise for another 30 minutes.
Preheat the oven to 200°C (or 180°C fan forced).
Uncover and baste the tops with butter (or oil). Bake the rolls for 15 to 20 minutes until the rolls are golden brown. Once they are done allow them to cool.
While the rolls are cooling make the glaze. Combine the powdered sugar, melted butter (or oil), vanilla extract, and milk (extra milk can be added if you want your glaze runnier). Baste the glaze to the top of the cinnamon rolls and they are ready to enjoy!
For the vegan version
- Instead of butter use 30ml of your preferred oil in the dough, 60 ml of your preferred oil in the filling and 60 ml of your preferred oil in the vanilla glaze,.
- Instead of egg in the dough, use 1tbsp ground flaxseed and 3tbsp water stirred and left to thicken for 5 mins.
