When I’ve been living in Scandinavia, I got obsessed with kanelbullar and also started making them myself at home. And while most recipes use cow milk, I always choose one of the many dairy-free alternatives such as oat, soy, or almond milk instead. Read here, how to make my favorite, super easy-to-make and vegan recipe for cinnamon rolls.
What you need
For the yeast dough
- 500 g whole grain flour
- 1/2 package of fresh yeast (ca. 22 g)
- 250 ml oat milk (lukewarm)
- 80 g vegan butter or plant-based margarine
- 60 g sugar
- a dash of salt
For the filling
- 180 g vegan butter
- 3 TSP cinnamon
- 1 TSP cardamom
- 120 g (cane) sugar
For the icing
- icing sugar
- some plant-based milk
How to prepare
Knead all ingredients well and let the yeast dough rest in a warm place for one hour, covered with a damp cloth. In the meantime, for the filling mix all ingredients well with a hand mixer. Preheat the oven to 170 degrees.
When the yeast dough has risen well, knead it again and roll it out to a square. Spread the cinnamon filling on the dough and roll it up carefully on the longer side.
Cut the roll into 3-4 cm thick slices (this works best with a kitchen scissor), place them in a baking form covered with baking paper and cover them to let them rise briefly again. Put the cinnamon rolls in the oven until they are golden brown.
For the icing, mix the two ingredients until you have a think glaze and put it on top of the cinnamon rolls. Enjoy!
schöngeschrieben 