All I have to say here is that these are amazing and you have to try them! They are sweet, fluffy, delicious and highly addictive. They are a perfect lazy Sunday breakfast.

 

Ingredients:

For the dough:

• 250 ml almond milk
• 1 packet instant yeast (7g)
• 420g plain flour, sifted
• 4 tbsp Demerara sugar
• 2 tbsp margarine
• a pinch of salt

For the filling:

• 2 tbsp melted margarine
• 2 tsp ground cinnamon
• ½ cup Demerara sugar

For the icing:

• juice squeezed from ½ lemon
• around 1 cup icing sugar

 

Method:

1. Put the milk in a saucepan and warm it up slightly (heating it up too much will kill the yeast). Put the yeast in the milk and mix it, leave aside for 5 minutes.
2. Melt the margarine and mix it with sugar.
3. Put the flour in a big bowl, add the milk and yeast mixture and melted margarine with sugar. Start stirring with a spoon and when the dough is too thick to stir, start kneading. Keep kneading for 10-12 minutes, until the dough is smooth and elastic. Cover the bowl with aluminium foil and leave aside for 1,5 hour to double the size.
4. Take the dough out of the bowl and knead for a couple of minutes. Separate the dough in two parts and roll out each of them into big squares. Brush with melted margarine and top with sugar and cinnamon.
5. Starting at one end, tightly roll up the dough. Then cut it into 2 inch rolls and put in a buttered tin, making sure you leave spaces between them.
6. Put the tin aside for 45 min to let the rolls grow a bit more.
7. Heat the oven to 180 degrees. Brush the top of the rolls with melted margarine, put the tin in the oven and bake for 15-20 min until golden.
8. Make the icing by mixing lemon juice with icing sugar until white and thick and frost the top of the rolls.

Enjoy!

Julia X