vegan cinnamon rolls
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
- 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.
Once thick, remove from heat, pour in a bowl and allow to cool for 10 minutes while prepping the other ingredients.
- 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.
- 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.
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.
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.
The next morning, punch down the dough and roll it out into a rectangle. It should be less than 1cm (1/3”) thick.
- 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.
Spread the filling smoothly and evenly over the entire rectangle. Roll it up and put the log into the freezer for 10 minutes.
Preheat your oven to 350F (180C) and prepare a casserole dish to fit your rolls.
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.
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!