Vegan cinnamon roll pinsa
If I had to choose just one pastry I could eat for the rest of my life, it might be cinnamon rolls. At least they'd be on my personal shortlist. But, unlike cakes, cookies, and the like, they simply take a bit more time to prepare. And woe betide you if the yeast doesn't rise! Oh dear!
- For three pins:
- 350 g vegan pinsa dough (e.g. from Bauck Mühle)
- 7 g dried yeast
- 300 ml lukewarm water
- 1 EL Kill
- For the sugar-cinnamon mixture:
- 90g soft vegan butter
- 90 g sugar
- 2 tablespoons cinnamon
- 1 pinch of salt
- For the icing:
- 75 g icing sugar
- 1–2 tbsp soy milk
- To serve:
- Fruit puree
- Prepare the pinsa dough according to the package instructions: Pour the baking mix into a bowl and stir in the dry yeast, then add water and oil. Knead with a hand mixer (dough hooks) until a smooth dough forms. Let the dough rise, covered, in a warm place for 30 minutes.
- Mix the soft vegan butter with sugar, cinnamon and a pinch of salt.
- Divide the dough into thirds and roll each piece out into an oval approximately 1 centimeter thick. Line a baking sheet with parchment paper and place the three pins on it. Brush the pins with the vegan butter mixture. Let the dough rise for another 30 minutes while preheating the oven to 230°C (top and bottom heat).
- Bake the pins for 15 minutes at 230°C (top and bottom heat). Meanwhile, stir the powdered sugar and soy milk until smooth. After baking, let the pins cool for 5–10 minutes, then decorate with the icing and serve with fruit compote.
Okay, it's usually not too dramatic, but we still appreciate a quick shortcut. Especially when it comes to gluten-free baking, we're always happy to receive foolproof tips.
And now, let the curtain rise on the Pinsa!
If you're now wondering: "Pinsa? Isn't that an oval pizza? And what does that have to do with cinnamon rolls?" We'll explain it to you.
Pizza and pinsa both originated in Italy, but there are a few subtle differences. Firstly, the shape: pizza is round, while pinsa is more oblong-oval. Secondly, the mix of flours and the added sourdough in pinsa. The result? A hybrid of pizza and focaccia.
For those who want the details: Focaccia is made from yeast dough, is significantly thicker than pizza, and is pressed with oil, salt, and herbs before baking. This creates a soft, fluffy oil bread. Pinsa combines both – wonderfully crispy on the outside, delightfully airy on the inside. Perfect for all kinds of toppings – even sweet ones!
Sweet pinsa? Yes, please!
There's sweet pizza, there's sweet focaccia – so why not sweet pinsa? That's exactly what we thought, and we tried it out right away. Spoiler alert: It works fantastically! We simply mixed vegan softened butter with cinnamon and sugar. Depending on the season, you can also serve apples, nectarines, nuts, or whatever else is in season. No rolling, no kneading, and in the end, you simply cut it into handy pieces – the perfect finger food for the couch, the buffet, or on the go.
Why this recipe is perfect when you're in a hurry
With this recipe, you'll be finished in 30 minutes of active preparation time (plus 60 minutes rising time and 15 minutes baking time). Simply prepare the dough, spread on the butter mixture, add your desired toppings – and into the oven it goes. It's so easy that you can easily do it on a Sunday morning while still half asleep and listening to the new Taylor Swift album.
And the best part: the dough is gluten-free! This means that even people with celiac disease or gluten intolerance can enjoy these snacks without worry. But to be honest: absolutely no one will notice that these pins are gluten-free.
Our (gluten-free) insider tip: Bauck Mühle's pinsa dough. For this recipe, we use Bauck Mühle's gluten-free pinsa dough, which is, of course, 100% organic. It gets beautifully crispy on the outside and stays super fluffy on the inside! You can also top the dough with savory ingredients – and we're whispering that we might even share a recipe for that soon. By the way, you can save 15% in the Bauck Mühle online shop with the code "ZJ15". Perfect for stocking up on all sorts of doughs for pizza, pinsa, tarte flambée, rolls, and more for autumn and winter.
