MINI-CINNI ROLLS WITH CASHEW CREAM CHEESE DRIZZLE
SERVES 4 PORTIONS
FOR THE MINI-CINNI ROLLS
1/2 cup (120 ml) warm water
2 1/2 tbsp. (30 g) organic cane sugar, divided
1 packet (0.25 oz., or 7 g) active dry yeast
1 1/4 cups (156 g) unbleached all- purpose flour
1/3 cup (40 g) whole wheat pastry flour
1/8 tsp. salt
2 tbsp. (28 ml) olive oil
1/2 tsp. vanilla extract
2 tbsp. (28 g) coconut oil, melted
2 tbsp. (28 ml) maple syrup
1 tbsp. (7 g) ground cinnamon
FOR THE CASHEW CREAM CHEESE DRIZZLE
1/2 cup (56 g) raw cashews
1/4 cup (60 ml) water, plus more if necessary
3 tbsp. (26 g) plain vegan yogurt
3 tbsp. (45 ml) agave nectar
1 tbsp. (14 g) coconut oil
NUTRITIONAL VALUES
Calories: 517kcal
Fat: 26.4g (11.5g S.Fat)
Carbs: 64.1g
Protein: 8.7g
Sugar: 18.4g
Sodium: 446mg
METHOD
To make the mini-cinni rolls:
In a mixing bowl, combine the warm water, 1 tbsp (12 g) sugar, and the active dry yeast and set aside for 15 minutes to allow the yeast to proof.
Sift together the all-purpose flour, pastry flour, and salt in a large mixing bowl. When the yeast has bubbled up, stir in the olive oil and vanilla, then add the wet mixture to the dry mixture. Knead the dough for 3 to 5 minutes, or until it is smooth and pliable. If it's too sticky, add a little flour and knead it; if it's too dry, drizzle with oil. Form the dough into a ball, place it in an oiled bowl, cover with a towel, and set aside for 45 minutes to rise. When the dough has almost doubled in size, knead it for 1 minute before rolling it out into a 6 16 inch (15 40 cm)-thick 1/4-inch (6 mm) rectangle.
In a small bowl, combine the coconut oil, maple syrup, remaining 1 1/2 tbsp. (18 g) sugar, and cinnamon, and then spread it evenly over the dough. Roll the dough up carefully, beginning with the long side and rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll that is approximately 18 inches (46 cm) long. To make 24 mini rolls, cut the roll into 3/4-inch (2-cm) thick slices. Grease a 5 9-inch (13 23- cm) baking dish, place the rolls cut side up in the dish, and let rise for 30 minutes, or until the baking dish is full. Preheat the oven to 180°C/350°F in the meantime. Bake the rolls for 15–17 minutes, or until the tops are golden brown. Place the baking dish on a cooling rack to cool.
To make the cashew cream cheese drizzle: In a blender, combine all the ingredients and puree until velvety smooth. If you want a sweeter drizzle, taste it and add more agave. Allow the drizzle to thicken in the refrigerator for about 10 minutes.
Serve the mini-cinnis in 4 bowls, topped with the cashew cream cheese drizzle.
Sift together the all-purpose flour, pastry flour, and salt in a large mixing bowl. When the yeast has bubbled up, stir in the olive oil and vanilla, then add the wet mixture to the dry mixture. Knead the dough for 3 to 5 minutes, or until it is smooth and pliable. If it's too sticky, add a little flour and knead it; if it's too dry, drizzle with oil. Form the dough into a ball, place it in an oiled bowl, cover with a towel, and set aside for 45 minutes to rise. When the dough has almost doubled in size, knead it for 1 minute before rolling it out into a 6 16 inch (15 40 cm)-thick 1/4-inch (6 mm) rectangle.
In a small bowl, combine the coconut oil, maple syrup, remaining 1 1/2 tbsp. (18 g) sugar, and cinnamon, and then spread it evenly over the dough. Roll the dough up carefully, beginning with the long side and rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll that is approximately 18 inches (46 cm) long. To make 24 mini rolls, cut the roll into 3/4-inch (2-cm) thick slices. Grease a 5 9-inch (13 23- cm) baking dish, place the rolls cut side up in the dish, and let rise for 30 minutes, or until the baking dish is full. Preheat the oven to 180°C/350°F in the meantime. Bake the rolls for 15–17 minutes, or until the tops are golden brown. Place the baking dish on a cooling rack to cool.
To make the cashew cream cheese drizzle: In a blender, combine all the ingredients and puree until velvety smooth. If you want a sweeter drizzle, taste it and add more agave. Allow the drizzle to thicken in the refrigerator for about 10 minutes.
Serve the mini-cinnis in 4 bowls, topped with the cashew cream cheese drizzle.
