Here is my recipe for delicious vegan cinnamon rolls. This is the ultimate recipe for a sweet, tasty and spongy cinnamon roll – with a little glaze on top.

After practising this recipe, I thought it was time to share it on this site. It is the perfect recipe for the weekend. I have now made this recipe quite a few times, both for family, friends, my neighbour (yes, cosy neighbourhood) and my colleagues at work.

I really hope you love this recipe as much as I do. However, you have to be a little patient with the recipe here. It takes at least 2 hours to prepare (preferably more if you have time for it) and then they have to be baked for 20 minutes in the oven.

You will get the airiest result if you let the cinnamon snails rest overnight (they grow almost twice their size!). But more on that further down.

However, the recipe is not 2 “active hours” in the kitchen. You have to prepare a little – but then there is also a lot of waiting time. But that’s how it is with most good baked goods. Patience is a must.

INGREDIENTS:

Dough:

500 ml Almond milk
50g. fresh yeast
2 tbsp. Cardamom
150g. Sugar
1 tsp. Salt
1 kg. Flour
150g. Vegetable butter

Filling:

200g Vegetable butter
20g. Cinnamon
200g. Sugar
Coconut oil

HERE’S HOW YOU DO IT:

The dough:

Start by mixing milk with yeast so that it is dissolved. Pour it directly into your food processor. (You can also use a regular bowl and a hand mixer, or knead the dough in your hands)

Add cardamom, sugar, salt and 500g. flour. Start by mixing them slowly, then increase the speed. Slowly add the last 500g. flour. Let the dough knead for 4-5 minutes until you have a fully mixed dough that is still sticky but cohesive. (It requires patience for a good result.)

Cut the butter into small cubes. When the dough is sticky and sticky, add the small cubes of butter while kneading the dough at low speed (otherwise knead the butter slowly into the dough with your fingers). The result should be a completely kneaded dough with a shiny surface. Place a tea towel over the bowl and let it rise for 1 hour.

Cinnamon Filling:

The butter must be completely soft, and otherwise warm it in a few seconds. Mix the butter with cinnamon and sugar with a spoon. Then refrigerate while the dough rises, so it is easier to spread later

Sprinkle some flour on a clean and smooth surface on the kitchen counter. Pour the dough onto the table and shape the dough into a large rectangle. Spread the remonce on the dough with a spoon (see pictures below). Turn the dough into 3 layers and cut the dough in parallel lines of 1-1.5 cm in thickness. Twist them all into cinnamon buns and place them on a baking tray lined with baking paper. Cover with a tea towel and let them rest for 1 – 1.5 hours (preferably overnight if you can wait that long).

Baking:

Heat the oven to 180c. You can brush the spinners with a little coconut oil on top for a shiny result. Also, sprinkle with a little sugar.

Bake the cinnamon rolls in the oven for 16-18 minutes until they have a nice golden color and the cinnamon has melted. Let them cool for a few minutes and sprinkle with glaze on top.

How to roll the dough:

Here in the recipe, neither eggs nor conventional milk is used. Only vegan ingredients. I have made a picture below which shows the different steps in the process and how I do them – it is much easier than it looks!

Here you can see the size of the dough. About 62-64 cm. in height (doesn’t have to be exactly that size)

Spread the dough with cinnamon remonce on top. I usually leave 1-2 cm. in every corner to be free from the filling.

Turn the dough towards the centre. Take 1/3 of the dough and turn towards the centre. Take the last part as well and turn it over so that you have 3 layers of dough.

The last picture shows how the dough now looks. The height is the same at around 62-64 cm. But now in 3 layers!

.. And now the fun part begins! After you finish number 4 and have 3 layers of dough, you are ready to roll them. You can easily shape them here like traditional cinnamon snails. But I chose the Swedish cinnamon roll model – which has become extremely popular here too (and nice to look at).

How to shape cinnamon rolls:

Cut parallel lines in the dough about 1 – 1.5 cm in thickness. Hold the left hand on one side of the dough and roll the right hand towards you down on the table. Then you get a beautiful twist like the picture below ↓ Then you pick up the dough in your hands – and hold a finger at each end of your twist. Then start twisting your right hand around the left hand so that you get a “twisted bun” – i.e. a cinnamon roll. You have to remember to keep them a little tight so they don’t become too loose

When all the cinnamon snails have turned into spinners, they are ready to rise for 2 hours or preferably overnight. After rising, it is delicious if they are drizzled with a little coconut oil on top with a brush. And THEN they are ready to be baked for about 20 minutes until they are crispy and golden..

I made these cinnamon rolls below ↓ in the evening and let them rise overnight above.. I can really recommend that – as they almost double in size. Put them on a baking sheet with baking paper, and with a tea towel over the snails. It’s really worth the wait – they become incredibly airy in texture.

Which toppings for vegan cinnamon rolls?

You can easily eat them warm straight out of the oven, mmm. That is, without toppings. But hot chocolate sauce on top is also really delicious. I have previously done it with both dark chocolate and popped quinoa. But hazelnuts or other nuts sprinkled on top are also delicious! Absolutely perfect for the warm autumn months or cold winter days.

They are incredibly similar to each other – in fact, the spicy cinnamon has been replaced by the warm and aromatic cardamom. I love them! They are perfectly soft and sweet, but still with lots of counterplay from the handsome cardamom.

Cardamom is the supporting element in these cardamom spinners. Therefore, I prefer to use whole cardamom capsules that I crush in my mortar. It tastes so much more than ground cardamom, which has already lost some of its flavor because it has been around for a long time. When you grind your own cardamom capsules, your dough also gets the finest little cardamom grains in it, which I think is something so nice.

Bake the cardamom capsules as a sweet thing for the afternoon coffee, for many birthdays or let them be part of a nice brunch. They go with a little bit of everything, and they taste so good no matter when you eat them.

You will need these:

The dough

225 g milk
25 g of yeast
50 g of sugar
1 egg
500 g wheat flour
10 g ground cardamom (7 g should be in the dough – 3 g should be sprinkled over at the end) – preferably use the whole cardamom, which you crush in a mortar. It gives a fantastic taste.
4 g of salt
75 g soft butter
1 egg for brushing

Filling:

80 g soft butter
100 g cane sugar
30 g brown sugar

Sugar syrup

75 g boiling water
50 g of sugar
1/4 vanilla pod

Cardamom sugar

40 g cane sugar
3 g crushed cardamom

How to bake spongy and delicious cardamom twister:

• First, the dough is made. Put milk, yeast and sugar in a bowl and stir them together. Put the egg into the mixture and stir it. Add wheat flour, ground/crushed cardamom and salt and knead the dough until it is smooth and shiny and does not stick to the table or the sides of the bowl.

• I use my Kenwood Mixer to knead the dough. Add the soft butter and knead it into the dough. Let the dough rise covered in a bowl or on the table. Cover with cling film and a tea towel while the dough rises for 60 minutes at room temperature.

• While the filling is being made. Stir sugar, brown sugar and soft butter together. This is done most easily with a dough scraper. It is important that you do not whip it together too much, as the filling will then more easily run out of the spinners.

• Turn the dough out onto a lightly floured table. Roll it out to a rectangle of 30 x 60 cm. Spread the dough with remonce all over. Fold 1/3 of the dough in towards the centre. Fold the other 1/3 over the dough so that you now have three layers of dough.

• You can see here how to fold the dough. Roll out the dough into a rectangle of approx. 15 x 30 cm. Cut the dough into strips of approx. 1-1.5 cm.

• Twist each strip into a spinner as shown in the video. Put the spinners on a baking tray lined with baking paper. Cover it with cling film and a cloth and let them rise for 45 minutes at room temperature.

• Brush the spinners with egg. Bake them at 230 degrees above/under heat for 5-8 minutes. Meanwhile, make the sugar coating. Put the boiling water, sugar and vanilla pod in a bowl and stir until all the sugar has dissolved.

• Also, stir cane sugar and crushed cardamom together to make cardamom sugar. When the spinners are taken out of the oven, they are brushed with sugar syrup and sprinkled with cardamom sugar. Let cool on a wire rack and enjoy.

Chewy cookies with crispy edges, chocolate pieces and brownie centre. Oh, for that one! How good they taste. I regret not having thought of that delicious combination sooner. From now on, I can hardly bake a cookie without putting a generous piece of brownie in the middle of it. With a friend who dreamed of cookies and a small piece of this good brownie left, there was no way around it. If you don’t have a surplus of brownies (I know – it sounds completely crazy, you never have a surplus of brownies), then the purchased version can also easily be used. I guess I don’t need to say more. I hope the pictures speak for themselves.

You will need this:

110 g butter
125 g brown sugar
85 g of sugar
175 g wheat flour
¾ teaspoon salt
½ tsp baking powder
1 egg
50 g of chocolate
Brownie, 10 pcs. of approx. 2×2 cm

How to bake chewy chocolate chip cookies with brownie and crispy edge:

Stir the flour, salt and baking powder together with a whisk so that it becomes airy and distributed. In another bowl, mix sugar and brown sugar. Make sure there are no lumps. Melt the butter and mix it together with the sugar. Stir with a whisk until the sugar and butter come together and come off the sides of the bowl. It takes approx. 1 minute time. Add the egg and stir again until the dough is homogeneous and combined. Now stir in the dry ingredients. Stir the dough together with a dough scraper so that the dough becomes homogeneous again. Fold the chocolate into the batter. Place the dough in the fridge for 10 minutes to allow it to come together.

Turn on the oven at 190 degrees over/under heat. Form the dough into small balls of 60 g each and put them on a baking tray lined with baking paper. Use a teaspoon to remove the top of the cookie ball. Place a piece of brownie in the hole and cover the brownie with cookie dough. There can be five cookies on a baking sheet. Bake your chocolate cookies for 12 minutes. Let them cool for five minutes on the baking sheet and then transfer them to a wire rack, where they are allowed to cool completely. Store them in an airtight container.

Tip: You can advantageously freeze balls of your cookie dough if you don’t have to use them all at once, or if you just want to make a large portion for the freezer. You can read here how to freeze your cookie balls and bake them after frosting.

Delicious crispy and juicy carnitas, – the Mexicans’ answer to pulled pork. An absolutely wonderful dish that should be enjoyed for several hours in the oven, so you can meanwhile enjoy the fantastic scent that spreads in the house.

It is packed with flavour and is really easy to make.

You can cook it as described in the recipe below, – but you can also choose to cook the meat in one piece, and give it 10-11 hours at 110-120 degrees.

You can also advantageously rub the meat the day before, but it is not a must, therefore I have failed to do so in my description.

Serve in soft or crispy tacos, and top with a delicious pico de gallo, guacamole and cold sour cream.

If all the meat is not to be eaten at once, it can easily be stored refrigerated or frozen. The meat just needs to be pulled apart first – as it is easiest when they are hot. Wait to fry your carnitas crispy if it needs to be cooled or frozen. Take the amount from what is to be served and fry it crispy – and cool / freeze the rest together with some of the marinade.

Ingredients

2.4 kg Short Ribs Bone In
2 oranges
1 large onion, cut into rings
4 cloves garlic, cut into slices
2 limes
1 / 2-1 fresh red chilli, sliced ​
1 cinnamon stick
1 tablespoon crushed cumin
1 tablespoon crushed coriander
1 tbsp oregano
2 teaspoons mild chilli
1/2 teaspoon smoked paprika (can be omitted)
fresh chilli
Salt and pepper

In addition – to serve

Soft tacos
Lime boats
Gallic Pica – Click here
Guacamole – Click here
Possibly. cold sour cream

Here’s how you do it

Cut the roast into 8 large ribs. Season these with salt and pepper on all sides and place them in an ovenproof dish.

Mix the spices in a bowl and pour them over the meat – rub and turn the meat well with the spices.

Add the cinnamon stick together with the sliced ​​onions, garlic and chilli – by the meat.

Halve oranges and glue and mash the juice over the meat and into the dish. If necessary, add the peels from orange and lime – remember that these must be organic and rinsed thoroughly.

Cover the dish with tin foil, and place it in a preheated oven at 130 degrees, an ordinary oven, for 3 hours. After 3 hours, remove the tin foil and fry the meat for another 2 hours at 130 degrees.

Feel if the meat is tender, – it must fall completely apart if you pull it with 2 forks, otherwise, it must have a little longer.

Take the dish out of the oven and now turn it up to 220 degrees.

Take the meat out of the dish, place it on a baking sheet or deep frying pan, and pull it apart with 2 forks. Drizzle it with a few dl of the marinade in which it is cooked, season with a little salt and pepper and turn it well together.

When the oven is 220 degrees, put the meat back in the oven, and it must now be fried until it is crispy and delicious, approx. 30 minutes, – turn it once along the way.

Serve your crispy juicy carnitas in puffy soft tacos, top with pico de gallo and guacamole.

It’s probably one of the recipes with an accompanying picture that doesn’t look like much, but I was – nothing less – very enthusiastic about the result. One of the things that come with the planning, paleo and what they are otherwise called all the trends and new ways of eating is the desire, the ability and the will to create familiar dishes with the new ingredients and without all the forbidden: carbohydrates, starch and refined white sugar.

Some of the things I have it mixed with and do not necessarily think it’s life to do to create a replacement and other things, I actually think is pretty well thought out. Cauliflower “rice” has been around for a while now, but it is relatively recent that I was introduced to the fact that you can do the same with broccoli.

It requires a sharp knife and patience or you can do as I do, and divide broccoli into smaller pieces and run it a little at a time in a blender or food processor. Well yes, or on a grater of course. If you choose the electronic approach, it is important that you only drive for a very short time. Puree on raw broccoli is not the result we are looking for, but instead just finely chopped broccoli, which is still loose in consistency.

You can eat the couscous as an accompaniment, a stand-alone salad or for breakfast.

SALAD INGREDIENTS

50 grms Light Raisins
1 Blanched Broccoli
Peel and juice of 1/2 lemon
40 grms Almond Flakes or Pine Nuts
A small bunch of broad-leaved parsley
A small bunch of mint
Good cold pressed olive oil
Salt and pepper
Soak the raisins in boiling water.

SALAD PREP:

Divide the broccoli into smaller pieces and chop it just fine.

Roast almonds or pine nuts in a hot pan without fat until golden.

Finely chop parsley and mint.

Mix the ingredients together in a large bowl or on a platter. Turn lemon zest and juice in. Season with salt and pepper. Drizzle with good cold-pressed virgin olive oil.

We all know that broccoli is so unbelievably healthy. But it can be eaten in many ways, which are not particularly interesting. This variant simply tastes so nice and you will be strong and healthy!

This batch of couscous was eaten for a simmering chicken in tomato sauce and (even) more vegetables.

Miso baked pumpkin bowl is a healthy and delicious meal where everything is gathered in one bowl. So you can enjoy the food under the warm blanket on the sofa and with your legs pulled all the way up under you. Because it is not the only thing you want, on such a grey and wet day as today?

HEALTHY BOWLS:

Today is a very special day… But we start right with yesterday, it’s. Because yesterday Facebook reminded me that it was 1 year since my 2nd cookbook Tasty Vegan & Vegetarian came out. And knowing that I now sound totally cliché-like, but where has that year just gone if I may ask? It felt like yesterday…

Almost because a lot of water has flowed through the river since…

If I understand it… No matter how hard I nibble on my arm, yes, it still felt like a dream. But I’m proud of it and I look forward to sharing it with you!

MISO BAKED PUMPKIN BOWL:

If we just ignore popping a bottle of bubbles, I keep them until I have the book in my hands. But is there a better way to celebrate the day than by making myself a healthy toast? That’s why I’ve combined some of my absolute favourite ingredients and made a miso-baked pumpkin bowl. Fill it with cabbage, tofu, black rice and lots of tahini dressing. For me, it just does not get better!

Taj, that should be it if I grabbed a healthy bowl for dessert too – because there is also a whole chapter with healthy desserts in the book to choose from… And you should be a screen if you do not just have to celebrate the day with a little dessert too, right? One is of course me and I know I can well eat dessert today, the question now just, which…?

MISO-BAKED PUMPKIN BOWL

INGREDIENTS

100 g spinach
½ Hokkaido pumpkin, diced
½ butternut squash, in cubes
200 g firm tofu, i tern
4 dl. cooked black rice

MISO MARINADE:

2 tbsp Brown Rice Miso
2 tbsp. Tamari
1 lime, the juice
1 clove of garlic, finely grated
Tahini dressing

PREP:

• Stir all the ingredients for the marinade together.
• Turn the oven to 225 degrees and place baking paper on a baking sheet.
• Turn the butternut squash cubes with the marinade, but save a little for the tofu.
• Spread the butternut squash cubes on the baking tray, place the tray in the oven and bake for 10 min.
• Meanwhile, marinate the tofu with the rest of the marinade.
• After 10 min. put the tofu on the baking sheet together with the pumpkin and bake for another 15 min.
• Divide cabbage and cinnamon into 2 bowls, serve the other ingredients in their respective sections on top and serve the dressing

This year we don’t have any big travel plans, which will give me the opportunity to focus more on recipe development and sharing these tasty recipes with you as well as write more about life in Dubai and places worth visiting close by our hotel (btw, is there anything specific you are interested in to know more about? Let me know in the comments!). And maybe I will also finally finish working on photos from Bahrain & Qatar. Last year so that I can also give you some holiday tips too! 

In the meantime, I share this recipe for one of my favourite quinoa salads. Kale, Quinoa & Sweet Potato Salad with Goat Cheese is a great complete salad that can be served also as a main dish. If you like to eat healthy and light meals, or if you just want to get rid of some winter kilos, give it a try! A good reason to consume quinoa is that it is rich in proteins and makes a nice alternative if you want to eat something else than rice, pasta or potatoes. 

This Kale, Quinoa & Sweet Potato Salad with Goat Cheese is simple to make and the preparation time will not ruin your evening. Just don´t skip the time needed for the cooling of kale with the orange dressing as this softens the taste of raw kale. If you are not a big fan of goat cheese, you can try feta instead, although it will be a bit saltier, so beware once you prepare the dressing.

INGREDIENTS

2 tbsp. olive oil
5 tbsp. freshly squeezed orange juice
salt, and pepper to taste
4 cups kale, stemmed and finely chopped
1 cup quinoa, rinsed
2 cups water
2 medium sweet potatoes, peeled and diced
1 tbsp. coconut oil
1 tsp. nutmeg
1/4 cup goji
1/4 cup goat cheese
Edamame Beans – as required
Cashewnuts – as required

INSTRUCTIONS

Prepare the vinaigrette: combine olive oil, orange juice, salt, and pepper. Place the stemmed and chopped kale in a large serving bowl and pour over the vinaigrette. Refrigerate for 15 minutes, this will soften the taste of the raw kale.

In a medium saucepan, bring the quinoa in cold water to boil over medium heat, then lower the heat and cover. Let it simmer for 10-12 minutes until the quinoa has absorbed all the liquid. Set the cooked quinoa aside.

Heat the coconut oil in a medium pan, add the diced sweet potatoes and sprinkle with nutmeg. Cook the sweet potatoes over medium heat for about 15 minutes, stirring frequently. Set aside to cool down.

Take out the kale from the fridge and add the cooled quinoa, sweet potato and goji to the serving bowl.  Mix all until combined well. Serve sprinkled with crumbled goat cheese.

This vanilla french toast recipe is just about the easiest soul food breakfast to serve up for yourself, your family, overnight guests, or crushes. And not just on the weekends, because since Corona and the lockdown fuss I’ve also missed one thing a lot: sitting in a beautiful café with friends and treating myself to breakfast. Pancakes, waffles, Eggs Benedict, granola parfait, avocado toast deluxe, latte macchiato or even two: French toast. I find it even nicer to have breakfast together (and for quite a long time) or to chat and enjoy together in the hotel with friends in the morning than to go to dinner together. For real.

But it’s not there right now. Friends are all too far away, as are the cafés in question and you can whine, of course, but it doesn’t help, I thought to myself and instead of granola in the morning or a sandwich, there have often been homemade luxury breakfasts in the last few months. For this simple French toast recipe (also known as French toast) you really only need milk, eggs, vanilla and powdered sugar, zack.

You can really hit the toppings. Throw on what your culinary heart desires. Whether powdered sugar, candied almonds, banana slices, maple syrup, honey, berries, chocolate sauce, or ice cream, everything is allowed. Today I mixed raspberries and crème Fraiche with my homemade strawberry-limoncello jam on top sent good music to the Bluetooth box and started the day happily.

Incidentally, French toast is also called pain perdu in French, i.e. lost bread, because you can use bread from the day before that would otherwise have gone over the Wupper.

Here is the extremely simple French Toast recipe, which I quickly flavoured with real vanilla:

INGREDIENTS:

FOR THE FRENCH TOAST:

200ml milk (I like to use whole milk here, but reduced-fat is also possible)
scraped pulp of a vanilla bean
2 eggs
60g powdered sugar
1 pinch of cinnamon (optional)
6 slices (approx. 1.5cm thick) brioche or yeast-plaited bread
approx. 100g butter for frying

AS A TOPPING

powdered sugar
Almond or hazelnut slicer
maple syrup
Sugar Cinnamon (and Love)
Berries or bananas or pineapple or kiwi
chocolate cream
Creme fraîche or Greek yoghurt
ice cream, or or or

PREPARATION:

Preheat the oven to 180°C if you plan on keeping the French toast warm (especially advisable if you have guests and are making more French toast).

Meanwhile, heat the milk and the scraped seeds of the vanilla pod in a small saucepan on the hob, but do not bring to a boil. Then pour into a deep plate or a casserole dish that is not too large (because we will need space for the brioche slices later, they will be dipped in this) and leave to cool.

Whisk the eggs briefly and add to the vanilla milk with the icing sugar (optionally cinnamon). Mix everything homogeneously with a whisk * (advertising link).

Now nudge the brioche bread slices one after the other into this egg mixture and let it soak briefly. The bread should be completely soaked with the eggs, but not so soggy that it tears.

Heat a pan* on the hob. Melt a quarter of the butter in it and now gradually fry the French toast brioche slices on both sides (about 3 minutes, turning once in between). It’s done when it’s nicely browned on both sides and no longer wobbly. Meanwhile stir the egg mixture again, because the small vanilla dots like to sink to the bottom and then add the next brioche to the egg mixture.

Wipe out the pan with kitchen paper from time to time between the individual baking processes and heat new butter in it.
Keep the finished French toast warm in the oven on a baking tray lined with baking paper.

Dust with powdered sugar, serve with fruit, maple syrup, ice cream, or whatever your taste suggests. And while warm, cold French toast isn’t all that popular unless that’s how you like it.