To make 6 Cinnamon Rolls, you’ll need:
- 1 ¼ Cup (178g) Happy Campers Easy Peasy Flour Mix
- 2 tsp = 1 packet (7g) Yeast
- 1/2 tsp (3g) Baking Powder (optional)
- 2 tsp (5g) Cinnamon
- A pinch (0.5g) Cardamom
- 2 ½ Tbsp (38g) Sugar – or 3 Tbsp (55g) Maple Syrup
- ½ Cup + 2 Tbsp (137g) Lukewarm Water – or ½ Cup + 1 Tbsp (122g) if using Maple Syrup
- Note on Water temperature: Lukewarm (~100F) it’s warm in your house, Hot (~120F, which is the temperature of your hottest tap water) if it’s cold
- 1 ½ Tbsp (18g) Olive or another Oil
- Kitchen mixer, Hand Mixer, or Spatula and mixing bowl Glass Baking Dish (greased), Rubber Spatula Wax Paper, Sharp Knife
Filling Recipe: Feel free to use your own favorite or this simple one is ours!
If you have a sweet-tooth, don’t hesitate to double it:
- 1 Tbsp (14g) Plant-Based or Regular Butter
- 1 Tbsp (8g) Cinnnamon
- ⅓ Cup (65g) Coconut Sugar (or other, such as Brown Sugar)
- Make your Filling first and set it aside: simply whisk together Butter, Cinnamon and Sugar for a couple of minutes. Handheld electric mixer works best for this.
- Combine all the dough ingredients and mix for 6-8 minutes until smooth.
- Lay down a sheet of Wax Paper and brush with oil. This is probably the most important part. The Wax Paper has to be Oiled, otherwise dough will stick to it and you won’t be able to roll it.
- Put dough on the Oiled Wax Paper and spread it to about 0.25in thick with a Rubber Spatula. Dough is very sticky, so use Water for easy handling. Water your hands or spatula liberally and multiple times during the spreading.
- Spread your filling on evenly.
- Pick up the long side of Wax Paper and simply roll into a log. Keep the roll tight.
- Take a sharp knife and cut the log into desired thickness. We do 1-1.5 inch.
- Place rolls into a greased baking dish, so that the edges are just a little bit apart and don’t touch. You see the photo below. That’s too close. The buns need to be farther apart than that. Note, buns will rise and expand quite a bit when baking.
- Cover your baking dish with a towel and let rise at room temperature for at least 1 hour.
- Preheat oven to 350F.
- Bake for 30 minutes.
- You could just go for it and dig in right here or… let cool for about 15 minutes in the pan. Invert the pan onto a plate, so that the filling which leaked out of the rolls can drip back in. Scoop leftover delicious goo onto the top (formerly bottom) of the buns and munch on! Reheat, if enjoying later.
- If you want to go a step above, feel free to cover with your favorite Icing! Personally, the sweetness of this recipe is just right for us, so we don’t ice it.