全素全麥肉桂捲 (8 樣食材) Vegan Whole Wheat Cinnamon Rolls

Vegan Whole Wheat Cinnamon Rolls

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使用全麥麵粉製作,僅 8 樣全植物食材製作的全素肉桂捲,能作為美好的早餐或是下午點心!

Vegan Whole Wheat Cinnamon Rolls

全素全麥肉桂捲
Vegan Whole Wheat Cinnamon Rolls

我已經想做肉桂捲想做很久了。如果你有追蹤我的 Instagram,可能有看過我測試過的肉桂捲照片。

為什麼試作多次但一直沒發食譜呢? 因為我是想試試看是否能在麵粉部份用百分之百的全麥麵粉來做出肉桂捲,所以 … 就有照片中的它們啦!

因為全麥麵粉為全穀物、纖維質含量較高,用全麥麵粉製作出的肉桂粉不像一般用白麵粉做出的那麼鬆軟,當然也可以將此食譜中的全麥麵粉一半份量用中筋麵粉替代,讓口感變更鬆軟一些。

另外,因為椰子油本身的特性,這個肉桂捲適合溫熱的吃,冷掉會比較硬喔。我習慣冷凍保存,要吃前解凍,表面噴點水,送入烤箱烤熱來吃。

Vegan Whole Wheat Cinnamon Rolls

我只是把它視為一種挑戰(和有趣)來試試看能不能製作出百分百全麥麵粉的肉桂捲。其次的原因是 … 因為我手邊沒有中筋麵粉,加上我想把一包放在冰箱裡滿久的全麥麵粉用掉。

總之,結果證實是可以做出百分百全麥麵粉的! 但如果你手邊有中筋麵粉,我建議將一份的全麥麵粉用中筋麵粉替代會更美味,至少我是打算去買中筋麵粉後就這麼做。

這個全麥肉桂捲的風味算滿中性的,意思是指它不會到很甜、肉桂粉也不會到太過濃重。如果你想製作甜一點的版本,可以再多加 2 大匙的糖在肉桂捲麵團中。如果你想要肉桂味重一點,那麼享用前可以再灑一些肉桂粉,簡單就能達成。

Vegan Whole Wheat Cinnamon Rolls

最後我在這些肉桂捲的表面淋上一些香甜椰子奶油淋醬,再撒上一些肉桂粉點綴、增加風味。你也可以直接用糖粉混合少許飲用水製作最簡單的糖霜淋醬。

如果有人說肉桂是會讓人上癮的,我想我可能會相信,因為我真的很愛 這個肉桂粉,但也是沒有到沒有它們活不下去啦 (?),所以 … 我想我還沒有正式上癮吧?

好了,談太多肉桂粉了,回到我們的肉桂捲吧! (是的,還是有”肉桂”在接下來的句子裡 😉)

Vegan Whole Wheat Cinnamon Rolls

製作這些肉桂捲只需要 8 樣食材,而且若你有接觸過全素烘焙,那我們你應該對這些食材都算熟悉了。

製作它們也很簡單,只是因為發酵的關係,真的需要一些時間。但如果你想要在接下來一週隨時有全素肉桂捲享用,那麼就安排一個下午,或是任何一段適合你的時間,來製作這美味的全素肉桂捲吧! 若你有製作,也別忘了 分享你的成品照 、tag 我與我分享,也歡迎在下方留言告訴我你製作的如何。

如果對更多的早餐/點心食譜有興趣,也可以試試我的 巧克力焦糖燕麥方塊花生醬香蕉比利時鬆餅,還有巧克力覆盆莓瑪芬。好了,準備好來製作我們的全素肉桂捲吧!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

完整食譜 How To Make

Vegan Whole Wheat Cinnamon Rolls (8 ingredients) with Coconut Butter Glaze

Barrel Leaf
Made with whole wheat flour and only 9 plant-based ingredients, these Vegan Whole Wheat Cinnamon Rolls are here for you as the morning satisfaction or afternoon tea snacks.
Prep Time25 mins
Cook Time25 mins
Resting time1 hr 30 mins
Total Time2 hrs 20 mins
Course: Breakfast, Snack
Cuisine: Swiss
Keyword: bread, dairy-free, vegan
Servings: 6 people
Author: Barrel Leaf

Ingredients

  • 120 ml (¼ cup) unsweetened soy milk 無糖豆漿, plus more when baking 烘烤時額外會需要一些
  • 40 g (2 Tbsp + 2 tsp) coconut oil 椰子油, melted
  • 2 Tbsp coconut sugar 椰糖
  • 5 g (1+¾ tsp) instant dry yeast 速發乾酵母
  • 200 g (1+½ cup) whole wheat flour 全麥麵粉, replace half (100 g) with all-purpose flour for a fluffier texture 一半用中筋麵粉取代口感會較鬆軟
  • ½ tsp baking powder 泡打粉
  • ½ tsp salt 鹽

For the filling

Coconut butter glaze

Instructions

  • 175 C / 20-25 mins
  • Heat the soy milk until it's warm to the touch, about 40 C / 105 F degree.
  • Add the melted coconut oil, coconut sugar, and yeast to the milk. Mix to combine and let it sit for 5 minutes. In the meantime, let's mix other ingredients.
  • In a big bowl, add the whole wheat flour, baking powder, and salt. Mix together.
  • Once the yeast liquid has form bubbles, add it to the dry mixture. Start by using a fork to mix them. After most of the liquid is absorbed, change to use your hand and knead it for 5-10 minutes. If you have a stand mixer, just mix until the dough are smooth on the outside.
  • Place the dough into the original mixing bowl. Cover the bowl with a clean towel and place the bowl to a warm place, like the rack above your oven. Let it ferment until it's double in size, about 1 hour.
  • Remove the dough from the bowl. Use a rolling pin to roll it out into a long flat rectangle.

Add the filling

  • Use a brush to smear the coconut oil onto the roll-out-dough.
  • In a small bowl, mix the coconut sugar and ground cinnamon. Sprinkle the mixture onto the dough. Use your hand to gently pat the sugar-cinnamon mixture so it sticks to the dough.
  • From the long side, roll the dough as you do to the cake rolls. Seal the end with some coconut oil. Use a sharp knife to divide it into 6-8 pieces. (I made 7, which might be a lucky number?)
  • Line the bottom of a 6" cake pan. Place the rolls into the pan, spaced evenly.
  • Cover the pan with a clean towel and let it ferment again in a warm place until the become about 1.5 bigger. It should take about 30-60 minutes. For the last 10 minutes, preheat the oven to 175 C / 350 F.
  • Once the cinnamon rolls have grown up, remove the towel and place the pan into the oven to bake for about 10 minutes first at 175 C / 350 F. Then add a dash of soy milk to each roll and return to bake for another 15 minutes until the dough is firm to the touch and your kitchen smells AMAZING.
  • Once the cinnamon rolls are baked, transfer the pan to a wire rack to cool down for 10 minutes. While we're waiting, let's make the coconut glaze.

To make the coconut glaze

  • Melt the coconut butter by using a double boiler or a microwave.
  • In a small bowl, mix together the coconut butter, warm water, maple syrup, and vanilla. You can adjust the amount of water according to how thick you want your glaze to be.
  • Drizzle the glaze onto the cinnamon rolls and EAT!

中文請見影片

    Video

    Notes

    • Storage & reheating : Store in the freezer for 2-3 weeks. Let it defrost at room temperature for a while, sprinkle some water on them, and reheat in the oven before eating.
    • 保存 & 加熱:冷凍保存 2-3 週。享用前取出室溫解凍,表面噴一點水,用烤箱烤熱來吃 

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