As a child, I didn't spend a lot of time in the countryside, which is odd, considering both my parents were raised there, but what little time I got to spend there was always filled with freshly baked bread and pastries. Partially because there really weren't any shops around, so everything had to be homemade, but partially because it was simply a part of pride and tradition - to welcome each day with a freshly baked loaf.
And I believe that is where my love for breads, pastries, and sweet dough desserts originated. In those chilly early summer mornings, with piping hot bread rolls and icy cold plum jam. It still holds quite a bit of nostalgia for me, despite everything.
Sweet dough, as I've written many times before, is simply irresistible to me. It doesn't really have to be enriched, either. As long as there is a bit of sweetness in the dough and plenty of filling, I will love it.
And these rolls are just like that. The dough is absolutely perfectly soft and spiced to perfection, the filling is gorgeously creamy, with just a hint of cinnamon, and they are marvellous served right out of the baking pan. Preferably with a glass of cold milk, to balance it all out.
On a final note, if you want, you can absolutely divide the dough into smaller rolls and bake accordingly, but there is something beyond special in a massive cinnamon roll that almost takes up the whole plate. Naturally, it is not an everyday treat given its size, but it is something special.
Ingredients
For the softest gingerbread dough
350 grams plain flour
200 millilitres tepid water
30 millilitres neutral oil
1/2 teaspoon vanilla bean paste
30 grams brown sugar
25 grams fresh yeast
10 grams salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
For the filling
120 grams nocciolata, vegan
1/2 teaspoon vanilla bean paste
1 teaspoon cornflour
1/4 teaspoon ground cinnamon
4 Biscoff biscuits, finely brushed, 32 grams
For the optional frosting
50 grams vegan cream cheese
1 tablespoon icing sugar, to taste
1 tablespoon soy milk
Preparation
Start by making the gingerbread dough. Take a medium bowl, crumble in the fresh yeast, add in the sugar and water, and mix well. Set the bowl aside for about 10-15 minutes so the yeast can dissolve and activate.
Meanwhile, sift the flour into a large bowl, add in the salt and spices, and blend well. Once the yeast is ready, make a well in the centre of the flour, pour it in, and add in the vanilla and oil. Mix with a wooden spoon or a very sturdy spatula until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands, feel free to add a bit more flour, so it is manageable. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour, or until doubled.
While the dough is resting, make the filling. Take the softened nocciolata spread and mix it well with the vanilla, cinnamon, and cornflour. Set aside, but do not refrigerate.
Once the dough is ready, take it out of the bowl and knead it gently. Roll it out into a long rectangle. Spread the nocciolata all over the dough, sprinkle on the crushed Biscoff biscuits and roll it up starting from the shorter side, so the rolls are nice and tall. Slice the roll into four large pieces and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment.
Cover them with a clean cloth, and let them rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 15-18 minutes, or until evenly browned. If desired, mix all the frosting ingredients, put them in a small piping bag, decorate the freshly baked rolls and serve immediately. Yields 4 extra large rolls.
Author's note: These can be sliced into smaller rolls, and baked for a shorter period of time, around 12 minutes.
