Vegan cinnamon rolls

Did you know that cinnamon rolls are a typical Swedish dessert called Kanelbullar? They are made from yeast dough and cinnamon. In Sweden, they are most often eaten for lunch, and they also enjoy them with a cup of tea or coffee. Cinnamon rolls are widely spread in Northern Europe and North America. However, they vary slightly from country to country. American cinnamon rolls are often topped with glaze, sometimes even fried. There are also regional combinations: in the American Midwest, especially in Kansas, cinnamon rolls are often eaten with chili. Cinnamon rolls became so popular around the world that they earned their day – National Cinnamon Rolls Day – celebrated on 4th of October, since 1999.

What do the cinnamon rolls taste like?

Many say that they are one of the best yeast-leavened goodies, which will surprise you with their round shape, soft texture and delicate cinnamon flavour. Best enjoyed in a cold autumn-winter afternoon, with a cup of fruit tea or hot cocoa. Let’s learn the positive effects of the main ingredient – cinnamon: In addition to the delicious taste, cinnamon rolls can also have a good effect on our body due to the cinnamon. Cinnamon is best known for regulating blood sugar levels and lowering cholesterol levels. It can improve lipid metabolism, which benefits those who have problems with being overweight or suffer from inflammation. We can also use cinnamon as a home remedy, for menstrual crumps and severe bleeding, as it improves blood circulation. It can help with fatigue and lack of energy, so it is often used by drivers for long rides. Cinnamon has healing effects, thus is often used when baking sweets.

Bio Ceylon Cinnamon powder

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£5.49

INGREDIENTS FOR CINNAMON ROLLS

For the dough:

480ml almond milk
2 TBS. rice drink almond
115g coconut oil
50g coconut sugar
1 package of dry yeast
690g flour
1 tsp. Himalayan salt

For the cinnamon filling:

For the topping:

160 g Erythritol
2 TBS. almond milk
½ tsp. vanilla extract

DIRECTIONS

Prepare a small pan and a large bowl. Melt 1/3 of the coconut oil in the pan at a low temperature. While it is melting, take a large bowl and add the almond milk in it, 1/3 of the remaining coconut oil and then the melted coconut oil. Stir the warm mixture and let it cool down a bit. Once the mixture has cooled, take the yeast and add it evenly over the mixture and leave it for few minutes to thicken. Stir the mixture again, then add 595g of flour and knead well so that all the ingredients are well mixed.
Cover the bowl in which the dough is with a kitchen cloth or foil, and let it rest at room temperature for 1 hour. During this time, preheat the oven to 180 degrees Celsius. After one hour of rising, the dough will rise quite a bit. Add the remaining 95g of flour to the dough. Knead the dough again, if the dough is sticky, you can add a little more flour.
Flour your working surface, so the dough will not stick to it. Roll out the dough and form a rectangle about 1 cm thick. Spread the melted cocoa butter evenly over the dough. Then sprinkle coconut sugar and cinnamon powder evenly over the dough.
Now we have the prepared dough and we will make the rolls from it. Roll it into a cylinder shape and join the ends by squeezing them together. Cut the cylindrical border first in half, then into 7 evenly sized pieces. Each piece should be about 8 cm long. In the end, we just wrap them together.
Prepare the baking pan and place the cinnamon rolls in it – one is in the middle and the other six around it. Cover the pan with foil and place in a warm place for 30 minutes.
Meanwhile prepare the topping. Take a medium-sized bowl and add powdered sugar, almond milk and vanilla extract into it. Mix the mixture with a mixer to make a smooth glaze. After 30 minutes, remove the foil from the baking pan. Place the cinnamon rolls in the preheated oven and bake for 25-30 minutes, until they turn yellow. Take the baked goodies out of the oven and glaze with the topping while they are still warm.