I already have a recipe for Danish cinnamon rolls on here somewhere, but it’s over a year old and I wanted to try something new, instead of baking individual cinnamon rolls, I gently squeezed them all into my beloved cast iron skillet and poured a heavenly vanilla glaze over to really soak in to all the little crevices. These little babies have to be peeled from each other and it is magical.
- 200 grams of spelt flour
- 150 milliliters of almond milk
- 30 grams of vegan butter
- 20 grams of fresh yeast
- 10 grams of cane sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 20 grams of cane sugar
- 20 grams of Muscovado sugar
- 60 grams of vegan butter
- 2 tablespoons of cinnamon
The Vanilla Glaze
- 150 grams of powdered cane sugar
- 1 tablespoon vegan butter
- 2-3 tablespoons water
- 1/4 teaspoon pure vanilla extract
- Gently warm the almond milk and melt the butter on a low heat in a saucepan. Add the fresh yeast and stir to dissolve. Pour into a mixing bowl with the flour, cane sugar, vanilla extract and sea salt. Knead for about 10 minutes adding flour if needed. Place in a lightly oiled bowl, cover with a damp tea towel and leave to rise for about an hour.
- Mix the filling ingredients in a bowl until completely smooth. To this mix you can add other components such a chocolate chips or blueberries, if you’re feeling fancy.
- Roll out the dough into a square. Spread the filling on top and roll up the dough to form a roulade type of thing. Cut into 12-14 slices and place slice side up in an oiled cast iron skillet or baking dish. Cover with damp tea towel and leave to rise for 30 minutes while you preheat your oven to 200°C / 390°F. Bake for 15 minutes.
- Prepare the vanilla glaze by melting the butter and mixing it with the rest of the ingredients. Pour over as soon as the rolls are out of the oven to ensure ultimate deliciousness.
- Enjoy! & remember to treat yourself often.