vegan cinnamon rolls with maple, creme fraiche topping

Finally I made it happen and wrote down my favourite cinnamon rolls recipe. It's inspired by the classic "kanelbullar" here in Sweden.
It is super easy and everyone likes it, you can fill the rolls optional also with poppy seeds or hazelnuts.

  • 500 gr spelt flour
  • 100 gr vegan margarine
  • 300 ml vegan nut milk
  • 4 tbsp sugar ( you can use coconut, but the yeasting procress is working the best with plain organic brown sugar )
  • 50 gr fresh yeast
  • 1 tsp cardamom
  • a pinch of salt
  •  3 tbsp melted vegan margarine
  • 4 tbsp organic brown sugar
  • 1 tbsp cinnamon
  • 100 gr chopped almonds
  • 1 tbsp vegan creme fraiche
  • 2 tbsp maple sirup
  • 5 tbsp powdered sugar

Mix all the dry ingredients in a bowl. Melt the margarine together with the nut milk in a pot. Let it cool down under 40 °C otherwise you kill the yeast. Add the yeast to the dry ingredients, then add the nut milk /margarine mixture and mix it to a nice smooth dough. Put a towl over the bowl and let it rest for an hour at a warm place.
Knead the dough and roll it out ( should be ca 5-8 mm thick). Then add the filling on top and roll it in. Cut down ca. 5 cm long pieces and give them in a greased baking form. Let them rest in the form for another 30 min, then give them on 150 °Cfor ca 35 min in the oven.If you notice they turn to brown cover them with some aluminium foil. Let them cool down then drizzle the topping over them and enjoy!


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