If you're on the hunt for the best ever cinnamon rolls that are not only simple to make but also fluffy and irresistibly delicious, you've come to the right place! This recipe takes cinnamon rolls to a whole new level, with the perfect balance of sweet, spiced filling and soft, pillowy dough.
When the neighbouring boats catch a waft of your cinnamon rolls baking in the oven, you’ll be the talk of the anchorage. Tear and share them around, and serve with coffee or chai tea for the perfect treat any day of the week. What’s more, these rolls are filled with this month’s Superfood for Sailors, Cinnamon! (Read more about it here).
Easy to prepare on passage, (especially if you prepare the dry ingredients and pop them in a ziplock back) they will bring smiles to your crew at breakfast. Use a mix of wholemeal and plain flour for sustained energy throughout the morning.
Ready to create the fluffiest, most delicious cinnamon rolls ever? Let’s get started!
I do have some tips to help you get the most out of this versatile recipe that I share below.
Ingredients for the best ever cinnamon rolls
For the dough
2 cups of flour
1 tbsp baking powder
3/4 cup soy or coconut or greeks style yoghurt
1 tsp apple cider vinegar (if using soy or coconut yoghurt)
For the filling
2 tbsp plant-based butter or margarine (I like to use margarine as it is easier to spread)
1/4 cup of coconut sugar (or light brown sugar)
1 tsp cinnamon
1 tbsp organic cocoa powder optional (deliciously chocolatey filling)
For the glaze
1 tbsp plant-based milk
1/3 cup of icing sugar
a few drops of vanilla essence
Instructions for the best ever cinnamon rolls
Add all the ingredients together and mix well till a soft dough is formed, it should be sticky to the touch but workable.
Roll out into a rectangle about 1/2 cm thick.
Spread the margarine evenly over the rectangle-shaped dough.
Mix the rest of the filling ingredients in a bowl and sprinkle evenly over the dough.
Start at one end and roll the dough in a log.
Slice into 2cm wide pieces and place in a lined baking tray leaving a gap between each piece so they have room to rise.
Cover the baking tray with a towel and leave to rest whilst you heat up the oven to 180C/350F.
Pop in the oven for 15 to 20 mins.
Take out the oven and leave to cool.
Mix all the glaze ingredients and drizzle over the cinnamon rolls.
Tear and share and serve with a coffee or chai tea!
Tips
Flour: Ideally, you can use 50% bread flour and 50% plain flour to give a fluffy texture to your cinnamon rolls. For a healthier version use a mix of white and wholemeal flour.
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