Hey, friends! Happy first day of spring! Although you wouldn’t know it here. It’s about -9 degrees and set to be freezing for the rest of the week. I figured that these sub zero temperatures are a perfect time to share my favourite cinnamon roll recipe, I’m basically hibernating by my oven. A cup of coffee and a cinnamon bun is totally acceptable in this weather, don’t you think?
Fluffy, cinnamony and sweet, these beauties are a doddle to prepare and baking them in a cake tin makes them extra special. I added some chopped apple to the filling which is one of my favourite flavours with cinnamon, but feel free to leave it out if you’re a traditional cinnamon bun person.
Have you ever made cinnamon rolls before? I find them to be one of those things that are much easier than you think to whip up, you just need a little patience and somewhere warm for proving.
I’d love to hear if you make these, please let me know what you think below. If you have Instagram, please tag me @bos.kitchen or use #boskitchen so I can see!
Stay warm!
xoxoxo
- 1 tsp dried yeast
- 200 ml warm water
- 75ml dairy free milk
- 450g strong white bread flour
- 25g coconut sugar
- pinch of sea salt
- 80g dairy free butter, melted
- 1 apple, chopped into small piece
- 2-3 tbsp cinnamon
- 1 cup icing sugar
- ½ tsp vanilla
- 3 tbsp dairy free mylk
- Dissolve yeast in warm water then beat in the milk. Mix in flour, coconut sugar and salt briefly.
- Add 40g of the melted butter and mix until evenly combined, then leave in the bowl for 10 minutes.
- Lightly knead the dough on worktop, using a little oil if you need to. Return to the bowl and leave for 10 minutes. Knead once or twice more at 10 minute intervals, then cover and leave somewhere warm until doubled in size, about an hour.
- In a small bowl, mix the cinnamon with the remaining butter (40g). Flour the worktop and roll dough to 1 cm thick into a large rectangle.
- Cover the dough with the cinnamon butter and chopped apple.
- Roll up tightly, cut into 4cm wheels and fit inside a large cake tin, leaving a little space between each one. You may have some spare, if so pop them in a different tin to rise. Cover and leave somewhere warm again to rise until doubled in size.
- Bake at 200•c for 15 minutes, until golden.
- Mix all frosting ingredients together with a fork until smooth and thick. Drizzle generously over cinnabon cake.
Bo!! This recipe looks easy and the cake so wildly fluffy! Thank you for sharing! Dee xx
Thank you so much, Dee! It really is an easy recipe! Thank you for stopping by, can’t wait to catch up with your blog this weekend! xxx
I can’t get over how beautiful and mouthwatering this cake is! And the ingredients are so simple too. Thanks for this recipe, Bo!
Ah thank you so much, Nisha! It is an easy, but delicious one! Hope you’re having a fun trip! xxx
Sweetie, this recipe looks just amazing! I cannot wait to try it! 😍
– Marie @therawberry 😉
Thank you so much for stopping by, Marie! I hope you get to try it! xxxx