/images.kitchenstories.io/wagtailOriginalImages/C277Final3x4.jpg)
Vegan cinnamon buns
Ingredients
Utensils
saucepan (small), stand mixer with dough hook, 2 bowls, kitchen towel, rubber spatula, oven, knife, baking sheet
Nutrition per serving
Step 1/3
- 500 ml oat milk
- 40 g active dry yeast
- 1 kg flour
- 200 g sugar
- ¼ tsp salt
- 2 tsp ground cinnamon
- saucepan (small)
- stand mixer with dough hook
- bowl
- kitchen towel
Heat oat milk over low heat in a small saucepan. In the bowl of a stand mixer with dough hooks, dissolve yeast in warmed oat milk. Stir in flour to form a dough, then add some sugar, salt, and cinnamon. Knead until the dough is no longer sticky. Transfer to a bowl and cover with a kitchen towel. Let rest at room temperature for approx. 1.5 hrs.
Step 2/3
- 400 g ground hazelnuts
- 250 g margarine
- 150 g sugar
- 2 tsp ground cinnamon
- bowl
- rubber spatula
Meanwhile, make the filling. In a bowl, mix the ground hazelnuts with the margarine and the remaining sugar and cinnamon. Then knead the rested dough again and roll it out on a floured work surface. Spread the filling evenly over the dough and roll the whole thing lengthwise into a log.
Step 3/3
- oven
- knife
- baking sheet
Preheat the oven to 250°C/480°F. Cut the cinnamon roll log into thick slices. Place them, spiral side-up on a baking sheet and bake for approx. 20 min. or until golden brown. Enjoy!
Enjoy your meal!