These cinnamon buns are easy to make and so delicious with raspberry. There is both a bit of raspberry in the remonce and in the icing on top. Don’t use less sugar for the icing than stated in the recipe, since this will make the icing ketchup-red!
I got the game “Fake artist goes to New York” as a birthday gift. Unfortunately, I haven’t been able to play it, yet, due to the current lock down. So, I’ll have to content with only using it on these cute pictures at the moment.
Vegan Cinnamon Rolls
Ingredients
Dough
- 1½ dl plantbased milk
- 25 g fresh yeast
- 1 tbsp sugar
- 3 tsp cardamom grounded
- 350 g flour
- 75 g vegan butter preferable at room temperature
Remonce
- 100 g brown sugar
- 1 tbsp cinnamon grounded
- 70 g vegan butter at room temperature
- ½ tbsp raspberry from the 50 g rasberry for the icing
Raspberry icing
- 50 g raspberry
- 150 g powdered sugar
Instructions
Dough
- Heat the milk till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
- In a bowl, combine milk and yeast and stir till the yeast has dissolved
- Mix the dry ingredients in another bowl (sugar, cardamom, and flour)
- Chop the vegan butter
- Mix all the ingredients together and stir till the dough is consistent
- Sprinkle the kitchen table with a bit of flour and knead the dough on the table
- Put the dough back in the bowl and cover it with a dishtowel
- Let the dough rise for about 1 hour on the kitchen table
- Make the remonce while the dough is rising
Remonce
- Mix sugar and cinnamon in a bowl
- Chop the vegan butter
- Blend the raspberries (the 50 g for the icing)
- Pour the raspberries through a strainer to remove the seeds. Use a spoon to squeeze it through.
- In a bowl, combine all the ingredients together: Sugar/cinnamon, vegan butter, and ½ tbsp raspberry (save the rest of the raspberry for the icing). Whisk the remonce till it is creamy and contains no lumps of butter
Making the rolls
- Sprinkle the kitchen table with a bit of flour and roll the dough with a rolling pin to a square of about 35×35 cm
- Smear remonce on top of the dough
- Tightly roll dough to a roulade
- Place the roulade on a cutting board and cut them into sections of 1-2 cm (should produce 10-12 cinnamon rolls) and place them on baking paper with the spiral facing up
- Cover the rolls with a dish towel and let them rest for 30 min
- Bake the rolls in the middle of the oven at 210°C for 10 min
- Let the rolls cool before applying icing
Raspberry icing
- Combine the sugar and raspberry (the rest of the raspberry you blended when making the remonce)
- Pour the icing into a piping bag and decorate the cinnamon rolls with icing