Cinnamon rolls

Dough:
3 cups bread flour
1 cup water
2 Tbsp sunflower oil
I packet instant yeast (about 2 tsp)
1/4 cup sugar
1/8 tsp salt
1 tsp vanilla


Filling:
1/2 cup dried cranberries or raisins
1/3 cup chopped pecans or other nut
2 tsp butter or dairy-free spread
1/8 cup skimmed or dairy-free milk
1 cup brown sugar
3 tsp cinnamon


Icing:
1/2 cup powdered/icing sugar
1/2 tsp vanilla
400g light cream cheese (or Tofutti if you want it to be vegan/df)

Great for Christmas morning!

Mix water, yeast, sugar, salt, vanilla, and oil in a bowl. Add flour and stir until mixture begins to come together. Then knead into a smooth dough and form into a ball at the bottom of bowl. Cover with cling film and leave to rise until doubled in size (depending on temp). When doubled, punch down and roll dough out to about 1/4 inch or 1/2cm thickness into a rectangle. Put the dairy free spread/butter and milk into a glass container and microwave until warm and spread/butter is melted. Brush liquid on top side of rolled-out dough. Sprinkle cinnamon and brown sugar over moistened surface of dough. Then sprinkle chopped pecans and dried cranberries or raisins over as well, leaving one short edge of the dough relatively bare. Carefully starting at the opposite end, roll the dough into a log, closing the roll by pinching the dough at the bare end. With a very sharp knife, slice the sealed roll into 9 equal pieces and place cut-side down into a greased pan, allowing gaps between the rolls. Cover with clingfilm and either leave to double again at room temp, or (if making for morning), leave to rise in fridge overnight, taking out an hour before baking to allow to return to room temp. Bake at 200C/400F until the tops are golden and rolls are cooked through. While rolls are baking, whip cream cheese, vanilla, and powdered sugar together to create icing. Allow baked rolls to mostly cool before smearing them with icing and serve.

Serving Size: Makes 9 cinnamon rolls

Number of Servings: 9

Recipe submitted by SparkPeople user ELLIEJEANBEAN.