- 16 g fresh brewer’s yeast
- 290 g warm soy milk
- 110 g caster sugar
- 3 g salt
- 600 g Manitoba flour type 0
- 120 g coconut oil
FOR THE FILLING:
- 20 g coconut oil
- 100 g cane sugar
- 10 g powdered cinnamon
- 100 g icing sugar
- 20 g water
- In the bowl of the mixer, weigh the milk and yeast and mix to dissolve it. Then add sugar, salt and flour, with the hook mix for about ten minutes at medium speed. Then add the coconut oil a little at a time, add the next piece when the first one is well incorporated, always mixing at medium speed.
- Let it prove until doubled, about 2 hours at room temperature.
- Roll out with a rolling pin until you get a rectangle of about 50x40cm.
- Brush with melted coconut oil, then sprinkle with sugar and cinnamon mixed together.
- Then roll the dough and form a loaf.
- Cut into rolls of about 3-4 cm, you need to get 12 rolls.
- Arrange the rolls in the pan you prefer: in a rectangular of about 30x20cm or as I did in a round of 24cm diameter place 9 rolls, and the 3 left over in a separate pan.
- Let it prove for another 2 hours at room T and then bake at 180 ° C static for 30 minutes.
- Allow to cool at room T, remove from the mold.
- Decorate with the icing: mix sugar and water together and pour over the cinnamon rolls.
Store at T room in a container, under a glass bell or wrapped for a couple of days.