The first thing selling in the vegan goods maket is our proud cinnamon rolls. Chocolate or Almond, that is the only question. I adjust the recipe for a muffin tray at home.
Preparation time 1 hour
Cooking time 40 minutes Serves 12
150g warm water (about 40 degree Celsius)
80g warm plant base milk
80g demerara sugar or brown sugar
10g or a packet of instant yeast
60g vegan butter or coconut oil (melted)
400g cake flour and some extra
50g vagan butter or coconut oil (melt)
1 tsp cinnamon
50g demerara sugar or brown sugar
1/2 cup of dried fruits (optional. raisins or raspberry)
1/2 cup of chocolate chips, chopped pecan, almond or walnut (optional)
1 cup (160g) icing sugar
2 tablespoon of water
drops of vanilla extract
2 large bowls, muffin tray (or a big cake tin or a small roasting pan), rolling pin (or a wine bottle), baking paper
Combine water, plant base milk, sugar, yeast and vegan butter/coconut oil in a mixing bowl.
Add flour and salt.
Knead the dough until it is smooth and elastic. If you use a mixer, about 5 minutes in medium speed.
Place the dough in a big oiled bowl, cover with a damp tea towel (or a piece of cling wrap). Let the dough rise in warm place until it is doubled in size.
Flour the surface generously and roll the dough out into an rectangle 48cm wide. I prefer a thinly rolled out dough as it can make more layers.
Spread the vegan butter or melted coconut oil with a brush/spoon and sprinkle sugar, chopped nuts and dried berries.
Roll the dough gently from the closest side away from you.
Cut the roll into 12 equal slices.
Place a baking paper in baking pan or a cake tin. If you use a muffing tray, place small piece of baking papers in each space.
Put the rolls inside the tray and sprinkle extra nuts or berries. Cover with clean and damp tea towel or cling wrap and let them rise about 1 hour or the size is doubled. If you don't want to bake right away, freeze them tightly wrapped.
Bake at 180 degree Celsius for about 30 minutes until golden.
Cool down a bit and drizzle the icing freely. (optional)