Barbara editor reveals:
My favorite recipe for the world’s best (vegan) cinnamon rolls
© Lauren King / EyeEm / Getty Images
One of the best things about fall and winter? CINNAMON ROLLS! Sure, you can eat them all year round, but they taste best when they’re warm out of the oven and it’s cold and gross outside. And best of all baked according to this recipe, our author swears.
I’ve actually made quite a few cinnamon rolls in my life and they’ve all been ok. But these ones blew my mind completely. They are fluffy with a slight vanilla note. The frosting harmonises perfectly with the sugar and cinnamon filling. So I can’t think of anything that I could complain about these cute snails. Really nothing. If you want to bake them vegan, use plant-based margarine and vegan cream cheese for the frosting instead of butter. So get to the bowls, I promise: It’s worth it!
For the dough:
275 ml soy drink vanilla
60 g butter (or plant-based margarine as a vegan alternative)
500g flour
50 grams of sugar
1 pinch of salt
½ cube of fresh yeast
For the filling
100 g softened butter (or plant-based margarine as a vegan alternative)
70 grams of cane sugar
3 tsp cinnamon
For the frosting
70 g (vegan) cream cheese
1 tbsp soft butter
1 tbsp (heaped) powdered sugar
If required, some soy drink vanilla
That’s how it works:
1. Make dough:
- Heat Soy Drink Vanilla in a small saucepan, add butter and melt. Then take it off the plate and let it cool down a bit.
- In a large mixing bowl, mix the remaining dry ingredients and crumble in the yeast.
- Add the lukewarm soy drink-butter mixture and knead everything with a dough hook to form a smooth dough.
- Cover and let the dough rise in a warm place for about 45 minutes.
2. Prepare the filling:
- Beat the butter, raw sugar and cinnamon with a mixer and set aside
3. Roll out and roll in
- Grease a casserole dish or round baking tin, preheat the oven to 180 °C top/bottom heat
- flour the work surface.
- Roll out the dough into a square (approx. 30 * 40 cm) and spread the filling onto the dough with a spoon.
- Roll up the dough and cut the two ends straight
- Cut the roll of dough into about twelve spirals with a sharp knife, place in the tin and leave to rest for another 30 minutes.
- Then bake for about 25 minutes.
4. The frosting
- Take the cinnamon rolls out of the oven and let them cool down a bit.
- During this time, mix together all the ingredients for the frosting. If it is too thick, add soy drink until the consistency is creamy but not too runny.
- Spread over the cinnamon rolls and enjoy while still warm
