Size matters

Ok.. not really, but sometimes, bigger is better.

Making one big roll takes a little bit of the pressure of trying to make the perfect rolls and tbh, it’s just easier. There’ re some steps you have to go through here, but all and all, this is a pretty easy recipe. If you want to take it up a notch, you could always make your own chocolate hazelnut spread, but there’re are some nice vegan options out there- so I say, save your self the trouble on this one.

Skill Level- Intermediate

Shopping List:

• Active Dry Yeast

• Bread Flour

• Vegan Chocolate Hazelnut Spread

• Vegan Butter

• Plant Milk

• Granulated Sugar

• Neutral Oil

• Salt
  

Equipment:

• Stand mixer w/ dough hook ( you can definitely make these by hand, but if you have a stand mixer, I would say use it)

• Liquid measuring cup

• Scale, if using ( you should! )

• Rolling pin

• Sharp knife for cutting dough

• Large bowl or stand mixer bowl

• Small bowls ( glaze + crumble )

• 9” springform pan or regular 9” cake pan

• Cooling rack

• Kitchen towel, bowl cover, or plastic wrap

• Pastry brush

  
  Makes- 1 jumbo roll

Products used:

Links provided below-

• Nutiva Organic Hazelnut Spread- there are a few vegan options out there, including a new palm oil- free one from Stranger Things Noah Schnapps’s TBH spread. If you can’t find one near you, find them online.

• Active Dry Yeast- I prefer active dry over rapid or instant because I think the end result is usually more flavorful. That being said, it does require two rises, which Rapid Rise does not (typically neither does Instant, but double check your brand). If you’re short on time and prefer to use the rapid rise yeast (which is perfectly acceptable) * see notes below *

• King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose, go ahead and use it instead

• Salted Flora or Miyoko’s Butter - These two are my fave, but use whatever brand you prefer or have on hand. Typically, I use unsalted butter for my baked goods for a more reliable result (different butters have different levels of saltiness), but since I’ve been having a hard time finding unsalted myself, I figured others must be too and went with salted instead. If you prefer to use unsalted, feel free, but you may have to adjust the salt amount a bit.

• Diamond Crystal Kosher Salt- the chef’s salt (for various reasons) that I won’t get into here. The important thing to note is that it contains 53% less sodium than standard salt, so that’s why I say to use half the amount the recipe calls for if you’re using Morton, sea, or table salt.

• Domino Sugar- now, this is a tricky one… my supplier list it as vegan and Domino itself has stated in the past that the sugar coming from Baltimore, MD, Yonkers, NY or South Bay, FL are all vegan, but at the time (this was around 2017), the supplies coming from west coast were not. It’s been 5 years since they made this statement, so I suspect that it’s all vegan by now. However, I haven’t had the chance to confirm this, so take this information with a grain of salt (or sugar). Bottom line- if you’re a distrustful vegan (aren’t we all?) go for organic instead. Just try to get the finest grain you can- your baking results will be much better.

• Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened.

  
  

Notes:

Yeast- This recipe calls for Active Dry Yeast, however, if Instant or Rapid Rise is your preference, they both work too. If you decide to go the instant or rapid route- first and foremost- always go with the package directions, but here are some things that you will need to adjust.

1. Use one packet (2 1/4 tsp.) of the RapidRise or Instant

2. Make sure the good by date on packed hasn’t expired

3. Wet ingredient temp should be between 120°–130°F

4. Add yeast to dry ingredients, then make a well in your bowl to add the warm liquid to mix

5. After dough is needed, let rest 10-15 minutes only- you can skip the first rise

6. After rested, assemble and cut cinnamon rolls and let rise 30-60 minutes (depending on the temperature in your kitchen), then bake.

Salt- Diamond Crystal Kosher is my preference, but if you use Morton or table salt, reduce the amount by half as Diamond is less salty than the two.

Sugar- to make sure it’s vegan, use organic as it does not use bone char (yes, it’s as bad as it sounds) in the processing like conventional sugar.

Oil- Along with milk, serves as our egg replacer. Butter is flavor, but oil helps with moisture and the feel of the dough.

Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert to the cup measurements out of courtesy to those who don’t have one, but trust me, if you like to bake- get one. It will be the best $20 dollars you spend to improve your recipes. If you still refuse, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.

INGREDIENTS:

Dough

• 3 tsp. Active dry yeast

• 1/3 C water ( warm, 100°–110°F )

• 2/3 C plant milk ( warm, 100°–110°F )

• 50 g (1/4 C ) + 1 tsp. granulated sugar (divided, organic or vegan-friendly)

• 112 g (1/2 C, 8 T) + plus more for the pan, salted butter (vegan, very room temp)

• 15 g (1 T ) oil (grapeseed, avocado, vegetable, or canola work best)

• 420 g (3 + 1/2 C ) bread flour (you can sub with all-purpose flour, but with slightly varying results)

• 2 tsp. kosher salt (I use Diamond, half the amount if using table salt or Morton)

Filling

• 140- 280 g (1/2 C- 1 C) chocolate hazelnut spread

• 57 g (1/4 C) vegan butter, room temp

Optional Toppings

• roasted chopped hazelnuts

• powder sugar

• flakey salt

Recipe Prep:

• Bring butter to room temp

• Heat water to 100°–110°F

• Generously slather sides and bottom of baking pan with butter

Directions:

Yeast

Although you do not have to proof your yeast, it is best practice and I recommend it. Taking the time to do it ensures that you don’t end up having to throw away good ingredients because your yeast is no good.

1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F )

2. Add one teaspoon of sugar and stir the mixture

3. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive

4. Proceed with the recipe

Dough

Directions:

First Rise

1. Warm milk to 100°–110°F (you can do this by popping it into the microwave for around 50-60 seconds or heating in a pot on the stove).

2. In a large bowl or the bowl of your stand mixer, add proofed yeast, warm milk, oil, and sugar - give a quick stir.

3. Add flour and salt to the mixture.

4. With a dough hook attachment (or your hands if not using a mixer) mix ingredients on a low speed until a rough, shaggy dough is produced.

5. Add butter in slowly while continuing to mix on low, until it has incorporated into the dough.

6. If using a mixer, turn it to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands when you press down on it (about 6-10 minutes)- if mixing by hand, continue to knead on a clean surface until you reach the same result. See Top Tip # 1 below for more about kneading dough.

7. Once the dough is done, form it into a ball and place inside a large bowl or the bowl of your stand mixer- cover with a towel or plastic wrap.

8. Let the dough rise and double in size in a warm spot- about 45- 60 minutes (depending on the heat conditions of your kitchen).

Top Tip #1

Know when your dough is properly kneaded

The better your dough is needed, the better the result will be for your final baking product!

1. Dough has gone from shaggy to shiny

2. The sides of your bowl (or your hands) are mostly free from any dough sticking to it/them

3. If using a mixer, your dough will often form a tight ball around the hook and “slap” the sides of the bowl

4. You can tear a piece of dough from the ball and stretch it so you can see through it without the dough tearing or breaking apart

Folding the Dough

Dough cont.

Directions:

Folding Dough + Second Rise

1. Once the dough has doubled in size, remove it from the bowl and place on a silicon mat or clean countertop.

2. Lightly punch down the dough to remove air bubbles and pockets.

3. Use a rolling pin to roll out the dough into a 12” x 10 “ rectangle.

4. Next, fold the dough into thirds vertically- fold one side, fold again, then fold a third time until you have a skinny rectangle of dough.

5. Now fold the dough into thirds, horizontally- fold one side, fold again, then fold a third time until you have a small square of dough.

6. Cover the dough and let rest on the counter for 20- 30 minutes

7. When dough is rested, tap down on it with a rolling pin, then roll back out into a 12” x 10” rectangle- the dough will resist rolling a bit at first because it has been folded onto itself, but it will eventually get back to the original size dough you rolled the first time. If you have a lot of resistance, let it rest 5 minutes more.

   
   
   
   

assembly + Baking

Directions:

1. Preheat oven to 375° F

2. Cover dough with the filling butter.

3. Depending on how chocolatey and gooey you want your roll, spread 1/2 to 1 cup ( using 1 cup will be very messy- you have been warned… ) of chocolate hazelnut spread on top of the dough, leaving 1/4 “ of the dough free from spread at the top. If the spread is too stiff, pop it in the microwave to loosen, about 20 to 30 seconds.

4. Roll the dough away from you on the counter, taking care to roll as tightly as you can, pulling and tucking the dough as tautly as you can while rolling.

5. Make sure to roll the dough onto itself when you finish rolling to create a seal.

6. Cut the roll down the middle vertically, leaving 2” inches at the top.

7. Pull the cut pieces apart and twist one over the other until you get to the bottom, forming a braid.

8. Place the twisted dough in your well buttered pan in a circle.

9. Cover with a towel and let the roll rise again for another 30-45 minutes depending on the temp of your kitchen.

10. Place the pan in your preheated oven on the middle rack.

11. Bake for 17- 20 minutes or until the roll is golden brown and baked through.

12. When done, remove from the oven and place the pan on a cooling rack.

13. Brush 1 to 2 tablespoons of melted butter over the top of the hot roll (optional, but advised). If using flakey salt, sprinkle over now.

14. Let the roll sit for about 5 minutes, then release from your pan- use a plate on top of the pan to flip roll out if not using springform. Place onto the cooling rack to cool further if you want to sprinkle with powder sugar.

15. You’re done! Enjoy warm with some tea, coffee, or a dollop of ice cream!

Top Tip #2

Know when your dough is properly proofed

1. Lightly poke the dough with your finger

2. It should slowly spring back to form

3. If it immediately springs back, it is not proofed- add around another 30 minutes to continue to rise

4. If you poke and the dough keeps the indent and does not spring back at all, it’s over-proofed

Storage and Use

Rolls taste best fresh, but here is how to handle the leftovers-

1. Store rolls in an air-tight container and store on the counter for 2-3 days.

2. When ready to eat, place in the oven at 350° for 5- 7 minutes to warm through again.

Give this recipe a try and see what you think!

Thanks for stopping by,

xx Debbie, Shorty, + Sophie