Vegan cinnamon buns

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Ingredients

Yeast dough:

  • 21 g of fresh yeast (or 1 packet of dry yeast)
  • 250 ml lukewarm soy milk
  • 75 g of coconut sugar (or any other sugar)
  • 75 g of coconut oil
  • 500 g of flour *
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp salt

Cinnamon Filling:

  • 1 EL coconut sugar (or sugar muscovado)
  • 2 EL coconut syrup (or more sugar)
  • 2 teaspoons cinnamon
  • 50 g vegan butter
  • 60 g walnuts (optional)
  • 50 g raisins (optional)

Cashew Coconut Frosting:

  • 75 g of soaked cashews approx. 3h (or cashew)
  • 1 EL coconut syrup
  • 1 tbsp coconut oil
  • 50 g of powdered sugar
  • 2-4 tablespoons of vegetable milk

For painting:

  • 2 teaspoons of vegan butter melted

Instructions

Vegan yeast dough:

  • Crumble the yeast and dissolve in the lukewarm soy milk (about 35 ° C) with 1 tbsp sugar.
  • Melt the coconut oil and add to the milk mixture. Add the sugar, cinnamon, cardamom and salt. Then add the flour and knead the dough for about 10 minutes by hand or with the food processor. He should now be soft and elastic. Then place in a large bowl, cover with a damp kitchen towel and leave to soak in a warm place for 40 minutes.

Cinnamon Filling:

  • In the meantime, melt the vegan butter over low heat. Add coconut sugar, coconut syrup and cinnamon and stir to a syrupy, viscous mass. Stir in chopped nuts and raisins as desired.
  • Once the dough volume has doubled, it can be rolled out on a well-floured work surface to a large rectangle, about 1 cm thick.
  • Then spread the filling evenly on the dough.
  • Starting the dough from the long side, roll it up carefully and cut into pieces of the same size (about 3.5 cm wide). Place in a greased or parchment-lined mold, leaving enough space between the cinnamon rolls, as they will open a lot. Again covered, let it go for about 30-45 minutes.
  • Preheat the oven to 180 ° C top and bottom heat.
  • Optionally sprinkle the cinnamon rolls with some melted vegan butter and bake for about 20 minutes.

Cashew coconut glaze:

  • Mix all ingredients for the glaze in a high-performance mixer to a smooth and creamy sauce. If necessary, add a little more milk to dilute. (If you do not have a mixer, you can just use cashewmus and just mix the ingredients).
  • After caking, let the cinnamon buns cool slightly and serve with the glaze while they are still warm.
  • Good Appetite!

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