Créé avec l’IA
Classic Dairy-Free Honey Cinnamon Bun Rolls
100 min 345 kcal par portion Moyen
Ingrédients
4 Portions
- All-purpose flour210 g
- Unsweetened oat milk180 ml
- Large egg1 large
- Soy-free dairy-free butter30 g
- Honey45 g
- Granulated sugar15 g
- Ground cinnamon8 g
- Lemon juice15 ml
- Active dry yeast7 g
- Salt2 g
Instructions
- 1
Pour the oat milk into a small saucepan. Simmer gently, stirring occasionally, until reduced to approximately 100 ml. This concentrates the milk and prevents the dough from becoming too wet. Let it cool until lukewarm.
- 2
Combine the lukewarm reduced oat milk, active dry yeast, granulated sugar, and 10 g of the honey in a mixing bowl. Let the mixture stand for 5–10 minutes, until slightly foamy.
- 3
Melt 10 g of the dairy-free butter and allow it to cool slightly. Add it to the yeast mixture along with the egg and salt, then whisk until combined.
- 4
Gradually add the flour and mix until a soft, slightly sticky dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer for 5–7 minutes, until smooth and elastic.
- 5
Place the dough in a clean bowl, cover, and let it rise in a warm place for 60–90 minutes, or until approximately doubled in size.
- 6
Prepare the filling by softening the remaining 20 g dairy-free butter and mixing it with 25 g honey and the ground cinnamon until spreadable.
- 7
Gently deflate the risen dough. Roll it on a lightly floured surface into a rectangle approximately 25 x 20 cm. Spread the cinnamon-honey filling evenly over the dough, leaving a 1 cm border along one long edge.
