Calling for all cinnamon roll lovers!!! Lemon rolls are here for you to drive your taste buds and to give you a note of freshness.
Summertime is always calling for something light and fresh so the idea of those rolls is perfect for summer bake.
If your life gives you lemons make a lemon roll!
Check out this recipe along with some fun facts about our fave rolls down bellow.
A typical Sweden eats 316 cinnamon buns per year – central London cafe, sell about 60 cinnamon buns per day. That is roughly 21600 per year.
If you stack all these buns, the total height would be 648 meters, or roughly the height of the Shanghai Tower, the 2nd tallest building in the world with 632 meters. Only Burj Al Kalifa would be taller, with its 830 meters. (Eat more buns, people!)
In Norway (and highly likely elsewhere in Scandinavia too) there are various very important cinnamon bun competitions held every year, where readers of the local newspaper nominate and vote for the best cinnamon bun in town. It is prestigious and competitive and taken very, very seriously.
The same place refers to its cinnamon buns as Skillingsboller – ‘schilling buns’ – referring to the cost of one back in the day.
In Denmark, they are often called ‘cinnamon snails’ – Kanelsnegl’, and in Finland, ‘slapped ear’ – Korvapuusti. Maybe because if someone did slap your ear, a cinnamon bun would be a suitable treat to comfort you in your pain and distress.
Cinnamon buns are made a variety of different ways. You can swirl them and pop them into a little paper case to keep all the buttery sugary gooeyness; do a simple swirl and bake, cut side up, or do a thinner swirl baked cut sides out. We love them all.*source
Find the recipe below!
Prep: 2h 30 min (2h are just waiting for the dough to rise)
Cook time: 30 min
Servings: 20 portions
Calories per serving: 267 kcal
Find the recipe & nutrition facts below :
For the yeast:
1 cup warm water(not hot) (or plant milk)
2 tbsp sugar (do not substitute)
2 tbsp flour
2 pcs. dry yeast (14 gr.)
For the dough:
1 cup soy-milk (or any other plant milk)
2/3 cup vegetable oil (or melted coconut oil) (I mixed 1/4 cup coconut oil + other part vegetable oil)
6 1/4 cups all-purpose flour
2/3 cup sugar (or any other sweetener of choice)
1 tsp of salt
For the filling:
1 cup of sugar
zest of 4 lemons
4 tbsp of soy yogurt (optional)
For the icing (optional):
5 tbsp powdered sugar
1 tbsp fresh lemon juice
Step 1: In a medium bowl mix together warm water with 2 tbsp of sugar, flour and add the dry yeast. Set aside for 10 mins.
Step 2: In a large bowl place soy milk, vegetable oil and add the yeast mixture.
Step 3: Add in sugar, salt and start adding flour and mixing at the same time until you form a non-sticky dough.
Step 4: Form a ball and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 5: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.
Step 6: Sprinkle evenly with 1/2 cup of sugar and around 2-3 tbsp of lemon zest and sprinkle a bit of soy yogurt, so the dough is covered evenly with sugar and lemon zest.
Step 7: Roll it in one huge roll and cut horizontally in 10 equal pieces.
Step 8: Cover baking pan with a baking paper and place your rolls and press them with your hand so they can start looking more like a roll. Repeat with the other half of the dough.
Step 9: Cover with a kitchen towel and set aside in a warm place for around an hour or until the rolls double their size.
Step 10: Preheat oven to 180C. (355F)
Step 11: Bake your rolls for around 25-30 minutes.
Step 12: Prepare icing by mixing powdered sugar and lemon juice together.
*I was making those rolls for my whole family, so this recipe is for a bunch of rolls, feel free to cut the ingredient amount in half for fewer rolls.