Easy Vegan Cinnamon Rolls

Ingredients

For the dough:

• 257g plant-based mylk
• 90g plant-based alternative for butter
• 420g (3 2/3 cup) all-purpose flour
• 2 1/2 tsp instant yeast
• 1 tbsp coconut sugar

For the filling:

• 3 tbsp coconut sugar
• 2 tsp cinnamon (or more if you like)
• 3 tbsp plant based alternative for butter

Steps

For the dough

1. Melt the butter and mix it with the mylk. Put aside.

2. Add all dry ingredients in a bowl of a food processor.

3. Put the bowl on the food processor. Use a dough hook and start stirring at a low speed.

4. Incorporate the mylk and butter mix into the dry mixture.

5. Mix until it becomes a ball of dough (the consistency should be like pizza dough).

6. If the mixture is too dry, add a little mylk and if the mixture is too liquid, add a little flour (add flour/milk a spoon at a time).

7. Cover with a clean cloth and let rise for an hour. The dough must double in volume.

Make, fill, roll & bake

1. When the dough is risen, roll it into a square on a surface that's lightly covered in flour.

2. Melt the butter and spread it evenly over the square of dough with a brush.

3. Mix the sugar and the cinnamon in a separate cup. When well mixed, spread over the entire dough in a nice layer.

4. Roll the dough (like a sleeping bag) and cut into pieces (about 2 cm wide).

5. Grease an oven dish with the plant based butter alternative and place the rolls in the dish.

6. As you let the oven preheat to 180 °C, let the rolls rest for about twenty minutes.

7. Brush the rolls with the remaining ‘butter’ before placing everything in the oven.

8. Let them bake for 20 to 30 minutes until they are nicely golden.

Now you can enjoy these amazing cinnamon rolls!

You can keep the rolls in a closed box for 2 to 3 days.

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