Vegan Cinnamon Rolls
Vegan cinnamon rolls are just as good as the original! Try this simple recipe from Spoonsparrow.
Ingredients
- 250 g spelt flour type 1050 (+ flour for working surface)
- 1 pinch salt
- 0.5 cube fresh yeast (about 21 g)
- 130 ml lukewarm almond drink (almond milk)
- 50 g whole grain sugar
- 0.25 tsp grated lemon zest
- 50 g liquid vegan margarine
- 40 g finely ground almonds
- 1 tsp cinnamon
Instructions
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1.
Mix flour and salt in a bowl and form a well. Stir yeast into about 25 ml lukewarm almond milk, pour into the well, and mix. Cover and let rise for about 15 minutes.
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2.
Add half of the sugar, lemon zest, and half of the margarine; knead with remaining almond milk into a medium‑firm dough. Knead vigorously until smooth and elastic, adding more flour or liquid if needed. Cover and let rise in a warm place for about 45 minutes until doubled.
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3.
Knead the dough again, roll it into a strand, and roll out on a floured surface to a thickness of 1–2 cm. Brush with liquid margarine and sprinkle with almonds. Mix remaining sugar with cinnamon and spread over the dough.
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4.
Roll the dough lengthwise, cut into slices about 2 cm wide, and place them spaced apart on two parchment‑lined baking trays. Brush with the remaining liquid margarine and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 30 minutes until golden brown. Remove the vegan cinnamon rolls and let cool slightly.
