Lactosefree Cooking: Cinnabun Cinnamon Rolls!

Did you see my message about these Cinnabun Cinnamon Rolls? Did you also read that I thought they were absolutely divine?

I was not joking! They are extremely yummy.

With the help of a few lactosefree ingredients I was able to make them. To be honest with you, I did not make it absolutely lactosefree (I used goat milk instead of buttermilk), so if you are really really lactose intolerant, use soy or rice based milk.

Here it is, exactly how I have done it (this recipe is based on these Cinnabun Cinnamon Rolls and these Raspberry Swirl Rolls )

Lactose free (or reduced) Cinnabun Cinnamon Rolls

Cinnabun Cinnamon Rolls dough
180 ml warm water
2 1/4 teaspoons of active dry yeast
100 grams granulated sugar
1 teaspoon salt
60 ml goat milk/soy milk
1 egg
80 ml vegetable oil (I used sunflower oil)
500-550 grams of all purpose flour

Filling
113 grams of plant based butter, softened
275 grams light brown sugar
2 1/2 tablespoons of ground cinnamon
2 tablespoons cornstarch

Glazing
95 gram confectioners sugar
3 tbs plant based butter, melted
1.5 tbs Soya Cuisine or Bio Avena Cuisine (see pic)

Topping
Soya Creamy

I give a quote with a few adjustments for this recipe:

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk  goat milk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 250 grams of flour into mixer and stir on low until incorporated. Sprinkle flour in by 30 grams increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine plant based butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree 175 degrees Celsius for 17 minutes, or until tops start to brown. Watch them carefully!!

Now onto the glazing:

Melt the butter into a small pan. Add the confectioners sugar and the soy/rice cuisine cream to the butter and stir well. Pour warm over the cinnabun cinnamon rolls when they are fresh out of the oven and let cool a bit.

Finally, wisk the Soya Creamy to a fluffy consistency (you need to be able to hold the bowl upside down without the cream falling out) and serve next to or on top of the Cinnabun Cinnamon Rolls!

Bon Appetit!