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.
