Simple Cinnamon rolls/ 簡易玉桂卷

 極愛食玉桂卷的我，屋企雪櫃經常都有包IKEA看門口！
今日終於試整vegan cinnamon rolls! 呢個簡易版本只係用到8種材料～以我平時唔太精於整麵包嘅人黎講, 都算易掌握, 唔麻煩！基本上咁簡單應該唔會失敗嘅！
自己係屋企做蛋糕麵包一向都講求健康, 所以落嘅糖分量亦唔多！不過做完出黎就會發覺, 出面街果D到底落左幾多糖先會咁甜............搞到而家唔敢係街食啦！好甜的朋友請自行將糖份量增加50%~

I am always a big fan of cinnamon rolls and at home there's always a pack of rolls from IKEA to enjoy whenever I like! Cinnamon rolls is always on my top list for trial;) Today I just come with this easy simple version. After making it on my own, I found that those rolls outside are pack with HUGE amount of sugar for the taste. If you are a sweet tooth you may want to adjust the filling of the recipe!

Preparation time: 1.5 hour
Cooking time: 30 mins

Ingredient (約做12個玉桂卷)
麵糰
1包 (11g) 乾酵母粉
1杯 豆奶
3 tbsp 純素牛油 (我使用了Earth Balance)
2杯 中筋麵粉
1杯 全麥麵粉
1/4 tsp 鹽
1 tbsp 黑糖

餡料
2 tbsp 純素牛油
1/4 杯 黑糖
1/2 tbsp 玉桂粉
1/2 tsp 薑粉, 可省略 (如你是香料味道愛好者, 極度建議加薑粉! 味道帶點辛辣, 更見層次!)

掃面
1 tbsp 純素牛油

Ingredient (Makes 12x cinnamon rolls)
Dough
1 packet (11g) active dry yeast
1 cup soy milk
3 tbsp Earth balance vegan butter
2 cups all purpose flour
1 cup wheat flour
1/4 tsp salt
1 tbsp dark brown sugar

Filling
2 tbsp Earth balance vegan butter
1/4 cup dark brown sugar
1/2 tbsp cinnamon powder
1/2 tsp ginger powder, optional for spice lovers

Brushing
1 tbsp Earth balance vegan butter

Direction
1/ 以微波爐將豆奶加熱至微溫 (大約30秒), 將3 tbsp 牛油加到豆奶中, 攪拌至融掉。在豆奶仍在微溫的情況下 (注意是微溫, 不是滾熱~) 加入酵母粉攪勻, 靜待10分鐘
2/ 將黑糖及鹽加到豆奶中, 攪勻
3/ 以一個大碗裝豆奶, 分三次將所有麵粉加進去, 每次以刮刀攪拌均勻, 用手搓至麵糰狀。於另一乾淨大碗內, 在碗內抹上一層椰子油, 然後將麵糰放進去, 以保鮮紙封好。將碗放置於一個微溫且帶點濕潤的地方, 等待發酵
4/ 等待一小時後, 麵糰會漲大一倍, 什至更多。於工作桌及麵棍上灑點麵粉, 將麵糰取出放於工作桌上, 慢慢將麵糰滾至長方形
5/ 將2 tbsp牛油溶掉, 均勻地擦於麵糰上。於另一小碗內約糖, 玉桂粉及薑粉混合好, 均勻地灑在麵糰上
6/ 現在可以將麵糰捲成玉桂卷了! 就像捲壽司一樣, 捲的時候要注意捲得非常結實！要確保所有黑糖餡都是牢牢地捲在兩層麵糰中間, 中間不要留空間~ 這點是非常非常重要！不然玉桂卷就會變得非常鬆散, 完全不能夠成形。
7/ 小心地將麵糰封口, 平常我會將尾尾處的麵糰跟下面的麵糰揉幾下。以小刀或膠切, 約麵糰切成1.5吋的闊度, 平放於焗盤上(焗盤上請先放入爐紙)
8/ 焗爐預熱於攝氏180度。將剩餘的 1 tbsp 牛油都溶掉, 均勻地塗於玉桂卷的表面, 令入爐烤焗時麵包會更易上色, 形成金黃色~ 靜待15分鐘作第二次發酵
9/ 入爐焗約25至30分鐘。從焗爐中取出, 置於架上放涼。食得啦！

Direction
1/ Microwave the soy milk for 30 sec to warm, melt the butter into the milk. Ensure your milk mixture now is warm but not hot, Add yeast and mix to combine, sit aside for 10 mins to activate
2/ Add 1 tbsp dark brown sugar and 1/4 tsp salt into the mixture, combine
3/ Slowly sift all flour into the mixture in 3 batches. Every time use a spatula to combine before adding the new batch of flour. Knead and form the dough. Clean your mixing bowl and put some coconut oil around, put your dough back to the mixing bowl. Cover with plastic wrap and put in a warm and humid place, let it rise
4/ After 1 hour it should rise for more than a double. In a surface dust some flour, and get the dough out from the bowl. Put some flour on your rolling pin, and roll the dough evenly into a large rectangle
5/ Brush the melted 2 tbsp butter onto the dough evenly. In a small bowl combine all sugar, cinnamon and ginger for filling. Evenly dust on the dough
6/ Starting from one end, start to roll the dough. Be careful you need to roll REALLY TIGHT so as to let the filling hold closely in between the dough layer. This is VERY IMPORTANT to get a decent and tight roll!
7/ Close the roll well, cut the roll into 1.5inch pieces, put on baking pan with baking sheet on top.
8/ Preheat oven at 180 degree Celcius. Brush the melted 1 tbsp butter on the face of the rolls to let them get the perfect golden face. Let it sit and rise a bit for 15 mins
9/ Bake the cinnamon rolls for 25 to 30 mins. Remove from oven and let it cool on rack. You may wish to have cream cheese frosting on top. Personally I am not a big fan of frosting so I just skip it and keep it simple!

這個玉桂卷剛出爐時質感頗為鬆軟, 餡料的甜度對我來說是剛剛好！最岩早餐或下午茶作茶點呀！

The cinnamon rolls just come out softly, with all filling firm packed ;) Great for breakfast and afternoon tea!

*Recipe adapted from Minimalist Baker's The World's Easiest Cinnamon rolls

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