vegan cinnamon rolls

Step 1/12

• 3⅓ g flour
• 13⅓ ml oat milk
• 6⅔ ml water

In a pan combine oat milk, water and flour. Over medium-high heat stir that mixture until it begins to thicken.

Step 2/12

Once thick, remove from heat, pour in a bowl and allow to cool for 10 minutes while prepping the other ingredients.

Step 3/12

• 80 g flour
• 11 g brown sugar
• 1⅔ g instant yeast
• ⅓ pinch salt
• ⅛ tsp ground cinnamon

Combine all dry ingredients in a bowl and set aside.

Step 4/12

• 40 ml oat milk
• 15⅓ g margarine

Melt the butter and pour it, together with oat milk and flour-slurry into the dry ingredients. Combine until just incorporated. Allow the dough to chill for 10 minutes.

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After 10 minutes, knead the dough for 15 minutes. At first it might be sticky, so you can add a little bit of flour to powder your surface and hands.

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Roll the dough into a smooth ball and place in a lightly greased bowl. Cover it with a towel and let it chill in the fridge overnight.

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The next morning, punch down the dough and roll it out into a rectangle. It should be less than 1cm (1/3”) thick.

Step 8/12

• 30 g brown sugar
• ⅞ tbsp margarine
• ¼ tbsp ground cinnamon
• ⅓ tbsp flour

In a bowl combine melted margarine, sugar, cinnamon and flour for the filling.

Step 9/12

Spread the filling smoothly and evenly over the entire rectangle. Roll it up and put the log into the freezer for 10 minutes.

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Preheat your oven to 350F (180C) and prepare a casserole dish to fit your rolls.

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Take the log out the oven. Using a sharp knife, cut the log into 6 individual rolls (buns). Put these into the casserole dish and cover them. They’ll now proof for 45 minutes.

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Bake your rolls in the preheated oven for 25 minutes. Take them out and let them cool for at least 10 minutes before enjoying :)

Enjoy your meal!