Vegan Cinnamon Buns
Ingredients
For the dough
260
ml
soy drink
70
g
margarine
50
g
cane sugar
500
g
wheat flour
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
0.5
pc
fresh yeast
Some
soy cuisine cooking cream and cane sugar for the glaze
For the filling
100
g
margarine
70
g
sugar
4
ts
cinnamon
2
tb
date syrup
As toppings
3
tb
chopped hazelnuts
3
tb
chopped pistachios
3
tb
freeze-dried fruits, such as raspberries
0.5
pc
lemon, zest
Preparation
For the dough
1. For the dough, start by heating the soy drink to body temperature.
Melt the margarine, and stir it into the soy drink.
Add the sugar, crumble the yeast in, and stir together gently.
Leave to stand for 10 minutes.
2. Then add the rest of the ingredients for the dough, and knead everything together well.
Place the dough in a bowl, cover, and leave to prove in a warm place for at least an hour.
For the filling
1. In the meantime, melt the margarine for the filling in a saucepan or in the microwave, and stir in the sugar until it dissolves.
2. Then add the cinnamon and the date syrup, stir, and set aside.
For the rolls
1. Now, on a lightly floured work surface, roll the dough out carefully until you have a rectangle. Brush with the filling, leaving a border roughly 1cm wide around the edge.
Starting from the long edge, roll up into a roll.
2. Now cut the roll into evenly sized pieces using a sharp knife.
Lay the slices out individually on a baking tray covered in baking paper, or in a baking mold.
Cover, and leave to prove for another 30 minutes.
3. Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius) upper and lower heat.
Brush the cinnamon buns with a little Soy Cuisine cooking cream, sprinkle with sugar, and bake evenly for around 25 minutes.
While they’re baking, mix together the ingredients for the icing. Then let the cinnamon buns cool slightly, spread the icing on them, and sprinkle with the toppings of your choice.
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