It’s November, it’s cold, it’s actually even snowing a little bit right now. All I want is to curl up on the sofa with a blanket, Netflix, and two
or three skillet cinnamon rolls. There’s nothing more warming; the soft dough, the sweet cinnamon and the scent they leave in your home. And being both simple and quite quick, this recipe is a must for the colder months.
These gorgeous cinnamon rolls use a little bit of aquafaba in the dough for softness. If you haven’t heard that word before, it’s the liquid from a can of chickpeas. I know, ew, but it works so well. Like an egg. Seriously, google recipes using aquafaba and you’ll never pour the chickpea liquid down the drain again. BUT if you don’t have a can of chickpeas on hand for this recipe, I think you could substitute with an equal amount of vegan yogurt.
1 deciliter Warm Water
1,5 tablespoon Dry Yeast
1 tablespoon Cane Sugar
2 tablespoon Aquafaba
1 tablespoon Olive Oil
¼ teaspoon Sea Salt
200 gram Plain Flour
2 tablespoon Vegan Butter
4-5 tablespoon Brown Sugar
2 teaspoon Cinnamon
pinch of Sea Salt
THE CREAM CHEESE GLAZE
50 gram Vegan Cream Cheese
25 gram Vegan Butter
150 gram Powdered Sugar
1-2 splashes of Water
Stir together warm water, dry yeast and cane sugar in a bowl. Let sit for a few minutes until it starts to froth up / activate.
Pour in the aquafaba, olive oil and sea salt. Mix well.
Finally, add in the flour. Start kneading as soon as it comes together. Keep going for 7-8 minutes, adding more flour as needed. The dough should be slightly sticky, but not so sticky that it sticks to the worktop.
Place the dough back in the bowl, cover with cling film and a tea towel and leave to rise for about 45 minutes.
Roll out the dough to a rectangle and spread the butter all over. Sprinkle the cinnamon over the butter with the pinch of sea salt. Now – tightly – roll up the dough starting from one of the two long sides. Slice the log into 8 equal pieces and place in a parchment lined cast iron skillet (or baking pan). Cover with cling film and tea towel again and leave for just about another 30 minutes.
Preheat the oven to 200°C / 400°F.
Now, pop the skillet cinnamon rolls in the oven and bake for 12-15 minutes. They should be a golden brown colour on top.
Meanwhile, make the cream cheese glaze. Just mix everything together with a whisk until it’s smooth and resembles something you would like to bathe in.
While the rolls are still hot, pour over half of the glaze. This will ensure that the glaze melts into all the little cracks. When the rolls have cooled a bit, pour over the rest of the glaze. Serve warm or at room temperature. Preferably with coffee.
Don’t forget to snap a photo if you make these skillet cinnamon rolls, and share them with me on Instagram using the #milkingalmonds hashtag, because it really is my favourite part.