Vegan cinnamon buns

Based on 1 ratings
Amelie

Amelie

“Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
90
min.
Resting

Ingredients

Servings:-15+
4 tsp ground cinnamon
40 g active dry yeast
500 ml oat milk
1 kg flour
350 g sugar
400 g ground hazelnuts
250 g margarine
¼ tsp salt
flour (for dusting)
Metric
Imperial

How-To Videos

Utensils

  • saucepan (small)
  • stand mixer with dough hook
  • 2 bowls
  • kitchen towel
  • rubber spatula
  • oven
  • knife
  • baking sheet

Nutrition per serving

Cal
623
Protein
12 g
Fat
31 g
Carb
75 g
  • Step 1/3

    • 500 ml oat milk
    • 40 g active dry yeast
    • 1 kg flour
    • 200 g sugar
    • ¼ tsp salt
    • 2 tsp ground cinnamon
    • saucepan (small)
    • stand mixer with dough hook
    • bowl
    • kitchen towel

    Heat oat milk over low heat in a small saucepan. In the bowl of a stand mixer with dough hooks, dissolve yeast in warmed oat milk. Stir in flour to form a dough, then add some sugar, salt, and cinnamon. Knead until the dough is no longer sticky. Transfer to a bowl and cover with a kitchen towel. Let rest at room temperature for approx. 1.5 hrs.

  • Step 2/3

    • 400 g ground hazelnuts
    • 250 g margarine
    • 150 g sugar
    • 2 tsp ground cinnamon
    • bowl
    • rubber spatula

    Meanwhile, make the filling. In a bowl, mix the ground hazelnuts with the margarine and the remaining sugar and cinnamon. Then knead the rested dough again and roll it out on a floured work surface. Spread the filling evenly over the dough and roll the whole thing lengthwise into a log.

  • Step 3/3

    • oven
    • knife
    • baking sheet

    Preheat the oven to 250°C/480°F. Cut the cinnamon roll log into thick slices. Place them, spiral side-up on a baking sheet and bake for approx. 20 min. or until golden brown. Enjoy!