This recipe is a simple take on American-style cinnamon rolls and it’s completely vegan-friendly. Pair it with a cup of tea or coffee for a delightful sweet treat.
Ingredients
- For 14 Mini Rolls
Brioche Dough
- Flour: 255 grams
- Sugar: 50 grams
- Margarine: 70 grams
- Plant-based milk: 130 milliliters
- Dry yeast: 1 tablespoon
- Salt: 2 pinches
- Cinnamon: 1/2 teaspoon
- Nutmeg: 1/2 teaspoon
Cinnamon Filling
- Margarine: 70 grams
- Sugar: 50 grams
- Vanilla sugar: 1 packet
- Cinnamon: 3 tablespoons
- Salt: 1 pinch
Glaze
- Plant-based milk: 30 milliliters
- Maple syrup: 25 grams
Preparation
Total Time
2 hours 45 minutes
Prep Time
30 minutes
Baking Time
15 minutes
1. Activate the Dry Yeast
Warm the plant-based milk until it’s lukewarm and stir in the yeast. Use your finger to test the milk – it should feel like a warm bath (around 40°C). Be cautious as milk that’s too hot will kill the yeast. After a few minutes, you should see foam forming, indicating the yeast is active.
2. Prepare the Margarine
Melt the 70 grams of margarine for the dough and set it aside to cool slightly. Take out the 70 grams for the filling so it reaches room temperature and becomes soft for easier blending. This step can be skipped if using low-fat margarine (40-50%), which is already soft. However, higher fat margarines, like the one used here, may need to be softened ahead of time.
3. Make the Brioche Dough
In a large bowl, mix all dry ingredients: flour, sugar, salt, cinnamon, and nutmeg. Add the melted margarine and the milk-yeast mixture. Stir everything with a wooden spoon or spatula until it forms a dough. Using your hand, fold the dough over from underneath about ten times, turning the bowl slightly with each fold to knead and smooth the dough. Cover with a damp cloth and let it rise in a warm place for at least 1 hour and 30 minutes.
4. Prepare the Cinnamon Filling
As the dough finishes its first rise, mix the softened margarine, sugar, salt, and cinnamon with a fork until smooth and spreadable. Adjust the salt and cinnamon to taste. Alternatively, you can use chocolate chips or jam as a filling.
5. Roll Out the Dough and Add the Filling
Once the dough has doubled in size, turn it out onto a floured surface. It should be almost spongy. Roll it into a rectangle with a rolling pin. The thinner the dough is rolled, the more swirls the rolls will have. Spread the filling evenly over the dough using a spatula.
6. Form and Cut the Rolls
Gently roll the dough into a log starting from one of the longer sides. Slice the log into 2cm thick pieces. To avoid squashing the rolls, use a piece of sewing thread to cut them: place the thread under the log, cross the ends over the top, and pull to slice through the dough.
7. Let the Rolls Rise
Place the cut rolls in a baking dish, spaced slightly apart. If they are too close, they won’t rise or bake properly. Cover and let them rise for at least 30 minutes. Preheat the oven to 180°C.
8. Prepare the Glaze
In a cup, mix the plant-based milk with maple syrup. Brush each roll with the mixture using a spoon or pastry brush, and pour any excess into the bottom of the baking dish to keep the rolls moist during baking.
Bake the Rolls
Bake the rolls for about 15 to 20 minutes (depending on size) in the preheated oven. They should be golden brown but not too dry. Serve warm with a hot beverage!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.