Vegan cinnamon buns

Too few ratings

Amelie

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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

Utensils

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

Nutrition per serving

Cal
623
Protein
12g
Fat
31g
Carb
75g

Step 1/3

  • 500 ml oat milk
  • 40 active dry yeast
  • 1 kg flour
  • 200 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 ground hazelnuts
  • 250 margarine
  • 150 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!