Soft and Fluffy Vegan Cinnamon Rolls
Ingredients
Dough
- 5 dl Almond Milk (or other plant milk)
- 50g fresh Yeast
- 2 tablespoon Cardamom
- 150g Sugar
- 1 tablespoon Salt
- 1 kg Organic Flour
- 150g plant based Butter
Cinnamon sauce
- 200g plant butter
- 20g Cinnamon
- 200g Sugar
- Coconut Oil
Preparation
Start by adding milk and yeast into a high powered blender and mix with hands
Add cardamom, sugar, salt and 500g flour, then mix slowly before turning up the speed
Slowly add the last 500g flour into the blender and mix on high level for 4-5 minutes until the dough is sticky and coherent
Cut the butter into small cubes and add them one by one while the blender is still mixing until the dough is blank and sticky on the outside
Cover the bowl with a clean dishtowel and let the dough rise for 1 hour
Make the Cinnamon Sauce by warming the butter for a few seconds and mixing the melted butter with cinnamon and sugar with a spoon
Place the cinnamon sauce in the fridge to make it easier to work with later on
Drizzle some flour on a clean surface, take out the dough, form it into a big rectangle and add the cinnamon sauce on top
Wrap the dough in 3 layers, cut it into lines, form the rolls and place them on a baking tray covered with baking paper
Cover with dishtowels and let it rest for at least 1 to 1.5 hours or overnight
Preheat the oven to 180C (350F) degrees
Add some Coconut Butter or Coconut Oil on top of the rolls and drizzle with a little sugar
Bake the Cinnamon Rolls in the oven for 16-18 minutes until they have a nice golden color
Cool down and add white glaze or chocolate sauce on top
