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Vegan Cinnamon Rolls

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Course Breakfast, Dessert
Cuisine Danish
Servings 10 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 35x35 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