My favorite vegan pastry. In general I always prefer the vegetarian ingredients as butter and milk over their vegan counterparts. This recipe however, thanks to tons of sugar and cinnamon, is one where the difference in taste is barely noticeable, even in a side by side comparison.

Ingredients

Dough

• 300g oat milk
• 500g all purpose or baking flour
• 1/2 cube of fresh yeast
• 100g sugar
• 100g margarine
• 1 flat tsp salt

Filling

• 50g margarine
• 50-100g sugar
• 2 flat tsp fresh ground cinnamon

Pour Over

• 50g oat milk
• 50g margarine

Topping

• 10g lemon juice
• 60g powder sugar

Instructions

Mix flour and sugar. Warm the oat milk. In a separate vessel, mix the yeast with 100g of the warm oat milk as well as 50g of the flour sugar mix. Cover it and let it rise in a warm environment (I usually put it on a heater in winter or place it in the sun in summer) for about 30 minutes. Beware, the mix will rise a lot! Afterward, mix all ingredients for the dough (including melted margarine and salt and everything mixed above) together.

Cover it with a wet kitchen towel and place it in a warm environment again for about 2 hours or until at least doubled in size (better tippled).

Once done, oil a baking form and roll out the dough into a square on a slightly oiled surface. Mix the filling ingredients together and brush it equally on the dough. Note: depending on how sweet you want the rolls to be you can add more sugar to the filling. I usually go with 50g, but you can easily double the amount of sugar. Now gently roll the dough, cut it into slices and place them in the baking form. Cover the form and let it rest for another hour, again aiming for doubling in size.

Put the cinnamon roles in the preheated oven at about 160 degrees for 15 minutes. Afterward, pour the oat milk and margarine mix over the rolls and let them bake for another 20-30 minutes. If they get too dark too fast, cover them with a sheet of baking paper.

Let them cool down and add add the lemon/sugar topping. Note: you easily can double the amount of topping if you want it to be sweeter.

Next Time

• double cinnamon in filling (updated recipe)
• melt the butter for the filling early on so it can cool down again a bit before you start filling