Cinnamon scrolls

5 steps

Let’s make it

1. 1

   Make the dough

   Warm the cup of oat milk until lukewarm, around 37–43°C. Stir in the white sugar and sprinkle over the yeast. Leave for 5 minutes to foam. Mix in the dough butter and salt, then gradually add the flour to form a soft dough.

2. 2

   First rise

   Knead for 2–3 minutes. Place in a greased bowl and let rise for 1 hour.

3. 3

   Fill and shape

   Mix the filling butter, brown sugar and cinnamon. Roll the dough into a 12 × 18 inch rectangle, spread with the filling, then roll into a log. Cut into 12 pieces and place in a greased baking dish.

4. 4

   Second rise and bake

   Leave for 30–45 minutes. Heat the oven to 175°C. Brush with the topping butter and bake for 20–25 minutes, until golden.

5. 5

   Ice

   Mix the icing sugar, 1–2 tablespoons of oat milk and vanilla until smooth. Drizzle over the warm scrolls.

The original method also mentions cardamom, but its ingredient list gives no quantity. The filling here follows the listed cinnamon ingredients.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.