Cinnamon Rolls with Cream Cheese Frosting, Sweetened with Monk Fruit

Method

1. Mix 80 ml of oat milk with 5 ml of lime juice and leave it about 10 minutes for the milk to curdle.
2. Measure 260 g of bread flour and 5 g of instant yeast, mix them together and set them aside.
3. Put the remaining 30 ml of oat milk and 42 g of unsalted butter in a bowl, warm it over a water bath and stir until the butter has fully melted, then add 22.5 g of kOBE Monk Fruit Blend and 2 g of salt, mix through, then add the egg and whisk it in.
4. Pour the curdled milk into the egg and milk bowl, whisk through and add 3 ml of vanilla.
5. Add half the flour and yeast mixture to the bowl and whisk until combined, then add the rest and whisk until it comes together into a mass.
6. Turn the dough onto a floured bench and knead gently for about 5 to 7 minutes until smooth.
7. Brush a thin film of oil inside a bowl, put the dough in, turn it so the oil coats it all over, cover with a damp cloth and prove at room temperature for about 40 to 70 minutes until doubled.
8. While waiting, melt 50 g of unsalted butter and mix 45 g of kOBE Monk Fruit Blend with 2 g of ground cinnamon.
9. Press the dough down, knead it gently again, shape it into a small rectangle, cover it and rest for 3 to 5 minutes.
10. Roll the dough into a rectangle of about 20 x 30 cm, brush on the melted butter and scatter the cinnamon sugar evenly, leaving about 1.5 cm clear along the top edge.
11. Roll the dough up along its length, cut a small piece off each end, then measure and divide the rest into 7 equal pieces, cutting with a sawing motion.
12. Arrange the rolls in a tin brushed with butter and dusted with flour, wrapping the two end pieces around the roll that sits in the middle.
13. Cover with a damp cloth and prove at room temperature until the dough has risen about 80 percent, then heat the oven to 180 degrees C for 10 to 15 minutes.
14. Bake at 180 degrees C for 20 to 22 minutes, without going longer, as these dry out easily.
15. Beat 80 g of cream cheese smooth with 18 g of kOBE Monk Fruit Blend and 60 ml of cream, and spread it over the rolls while still warm.

Tips

• Rolling calls for plenty of dusting flour, since dough stuck to the bench never rolls into a clean spiral.
• Flour below 10 percent protein is not the one to use, as the dough turns very slack.
• For anyone who prefers less sweetness, the cinnamon sugar comes down.
• Rolling tightly from the far edge towards you matters, since a loose roll leaves a hollow centre and lets the filling run out.