Cinnamon Rolls
TIMES, YIELD and INFO:
Makes: 14 Buns
Preparation: 3 hours 15 mins
Cooking: 13 mins
Storage: The rolls keep for 2 days in the fridge, or for 1 month in the freezer
INGREDIENTS (US):
FOR THE DOUGH:
4.6oz water (1⁄2 cup)
0.4oz vanilla extract (2 tsp)
zest of 1 lemon, grated
9.5oz all-purpose flour (2 cups)
0.3oz instant yeast (21⁄2 tsp)
1.4oz brown sugar (3 tbsp)
0.1oz salt (1⁄2 tsp)
FOR THE FILLING:
1oz brown sugar (2 tbsp)
0.2oz cinnamon (2 tsp)
0.4oz coconut oil, melted (2 tsp)
FOR THE GLAZE:
2.1oz icing sugar (1⁄2 cup)
0.5oz water (1 tbsp)
INGREDIENTS (International):
FOR THE DOUGH:
130g water
10g vanilla extract
zest of 1 lemon, grated
270g plain flour
8g instant yeast (2 1⁄2 tsp)
40g brown sugar
3g salt (1⁄2 tsp)
FOR THE FILLING:
30g brown sugar
5g cinnamon (2 tsp)
10g coconut oil, melted
For the glaze
60g icing sugar
15g water (1 tbsp)
FOR THE GLAZE:
60g icing sugar
15g water (1 tbsp)
TIPS:
Instant dry yeast can be substituted with 20g of fresh yeast, or with 12g of active dry yeast (1 1⁄2 tbsp), which should be activated as instructed on the packet.