Vegan cinnamon roll tiramisu
When you think of fusion cuisine, you probably picture many savory dishes. But why should fusion cuisine stop at desserts? Our vegan cinnamon roll tiramisu is the answer to this question and shows how well Swedish cinnamon rolls go with the Italian classic. A match made in heaven that we discovered far too late!
- For the cinnamon roll dough:
- 300 g wheat flour (type 405) or spelt flour (type 603)
- 50 g sugar
- 75 g vegane Butter
- 150 ml plant-based milk
- 8 g fresh yeast
- 0.5 tsp salt
- For the cinnamon roll filling:
- 100g vegan butter (room temperature)
- 50 g brown sugar
- 2 tablespoons cinnamon
- For the cream:
- 400g vegan whipping cream
- 200 g icing sugar
- 16 g (2.5 EL) Sahnesteif
- 600g vegan Mascarpone
- 2 TL Vanilleextrakt
- For the potions:
- 60 ml Espresso
- 100 ml vegan punch (e.g. from Voelkel)
- 2 The Amaretto
- Aside from that:
- 1 tsp cinnamon
- 1 tbsp baking cocoa
- Remove the vegan butter for the filling from the refrigerator and let it soften at room temperature.
- For the yeast dough, sift the flour into a large bowl, add the sugar and vegan butter. In a small saucepan, warm the plant-based milk until lukewarm, dissolve the yeast in it, and add it to the other ingredients in the bowl. Knead everything for 8 minutes until a smooth dough forms, then cover and let it rest for 30 minutes. After that, briefly knead in the salt and let it rest again for 1 hour, until the dough has doubled in volume.
- For the filling, mix sugar and cinnamon, add to the vegan butter and mix well.
- Preheat the oven to 180°C (350°F) (convection). Line a baking sheet with parchment paper. On a floured work surface, roll out the yeast dough into a large rectangle. Spread the sugar-cinnamon butter evenly over the dough. Starting from the long side, tightly roll the dough into a log. Cut 0.5–1 cm (¼–½ inch) thick slices from the log and place them side by side on the baking sheet. Let the cinnamon rolls rise for another 15 minutes before baking them for 15–20 minutes at 180°C (350°F) (convection). Let the cinnamon rolls cool after baking.
- Meanwhile, prepare the cream. Whip vegan cream with powdered sugar and cream stabilizer until stiff peaks form. Gradually add vegan mascarpone and flavor with vanilla extract. Chill the cream.
- For the soaking liquid, mix espresso, cinnamon roll punch, and amaretto. If you prefer not to use alcohol or coffee, simply replace them with more punch.
- Line a 20 x 30 cm baking dish with vegan cinnamon rolls. Pour 3-4 tablespoons of the syrup over the cinnamon rolls. Spread the cream over the cinnamon rolls and repeat these steps until all the ingredients are used up. If you have a few cinnamon rolls left over, that's perfectly fine; they make a great decoration.
- Mix the cocoa and cinnamon together and dust the tiramisu with the mixture using a fine sieve. Decorate with the remaining cinnamon rolls.
During the Christmas season, the classics often take center stage: speculoos, panna cotta, stollen – of course, we all know them. But this year, we're trying something new. You probably know tiramisu primarily from Italian cuisine, traditionally made with ladyfingers, mascarpone, and coffee. Cinnamon rolls, on the other hand, are more of a Nordic dessert, whose warming spices are perfect for the cold season. So why not combine the best of both worlds? Instead of ladyfingers, moist cinnamon rolls form the base, which we've refined with an aromatic coffee-amaretto blend.
In addition, there's Voelkel's alcohol-free family punch. It's made with crisp apples, elderberries, and sour cherries, and flavored with star anise and cinnamon. The winter apple punch also goes wonderfully with the recipe – so simply choose your favorite punch from their wide selection. The punches are a great alternative to the classic tiramisu soaking made with amaretto and coffee. In the recipe, we soak the cinnamon rolls with the punch to incorporate even more wintery flavors and create a moist base. And it works perfectly! You can also make a mix of punch and coffee or punch and amaretto. We've tested all the variations and loved them all. And there's something else we think is particularly great: For every bottle sold, 5 cents are donated to the German Cold Weather Relief organization. This funding supports things like mobile shelters, food distribution, and warm clothing for those in need.
So, if you're still unsure and wondering whether this is too complicated: Don't worry! We've designed the recipe so that you can easily bake it step by step. It's also great for preparing in advance, so you can make it 1-2 days ahead and just pack it up for the next Christmas party or Advent coffee gathering.
