Vegan cinnamon rolls

While living up in the North, I got obsessed with kanelbullar and thus, also started making them myself at home. While most recipes use cow milk, I always choose one of the many dairy-free alternatives such as oat, soy, or almond milk instead. So, here comes my favorite, super easy-to-make and vegan recipe for cinnamon rolls. And all you need is the following:

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

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, prepare the filling by mixing the above-stated 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. Then spread with 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) and place the cinnamon rolls in a baking form covered with baking paper. Cover them again to let them rise briefly again and put them in the oven afterward until they are golden brown.

Finally, decorate the cinnamon buns with some icing. Simply mix the icing sugar with some oat milk (or any other plant-based milk) until you have a thick glaze and put it on top of the cinnamon rolls. Enjoy!

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