Vegan cinnamon rolls with apple
I've always loved cinnamon rolls, and I was thrilled when I discovered a while ago that the Franzbrötchen (a type of sweet roll) at Kamps bakery are vegan. Incidentally, Kamps has a whole list of vegan products online.
- 250 g spelt flour (type 630)
- 80 ml almond, oat, or soy milk
- 1/2 cube of yeast
- 40 g brown cane sugar or coconut blossom sugar
- 40 g vegetable margarine
- 1 tsp cinnamon
- 1 pinch of salt
- 200g apple
- 1 teaspoon vegan margarine
- 1/2 teaspoon cinnamon
- 1 El vegane Margarine
- 2 tsp raw cane sugar or coconut blossom sugar
- 1 tbsp cinnamon
- 60 g icing sugar
- 1/2 Tl Bourbon Vanilla Aroma
- 1/2 - 1 tsp almond, oat, or soy milk
- First, dissolve the yeast in warm almond milk (approximately 2 tablespoons of the amount used above) and a little sugar (1 tablespoon of the amount used above). Then add the dissolved yeast to the flour. Let it sit for a few minutes. In the meantime, melt the margarine and add it to the dough along with the remaining milk, sugar, and cinnamon.
- Then knead the dough for 1-2 minutes with a hand mixer or by hand. Shape into a ball and let rise in a warm place for 30 minutes.
- Meanwhile, prepare the filling. Cut the apples into small cubes. Heat a teaspoon of margarine in a small pan and sauté the apples. Sprinkle with half a teaspoon of cinnamon. Set aside. Then melt the remaining margarine.
- Roll out the dough into a rectangle and spread the melted margarine over it. Sprinkle with sugar and cinnamon and distribute the apples evenly on top. Roll up and cut into 12 equal pieces with a sharp knife.
- Place in muffin tins and bake at 180 °C for approximately 15 minutes.
- Meanwhile, prepare the glaze. Mix the powdered sugar with the vanilla extract and plant-based milk. Let the cinnamon rolls cool slightly and then pour the glaze over them.
First, dissolve the yeast in warm almond milk (or soy or oat milk) and a little sugar. Add this to the flour. Meanwhile, melt the margarine and add it to the flour along with the remaining milk, sugar, and cinnamon. Then knead the dough for about two minutes. I used a stand mixer, but you can also do it by hand if necessary.
Let the dough rise for about 30 minutes. In the meantime, prepare the filling. Dice the apples and sauté them. Melt a little more margarine and brush it onto the dough. Sprinkle with cinnamon and sugar and evenly distribute the diced apples on top. I cut the cinnamon rolls into exactly twelve pieces and baked them in muffin tins. They're not only delicious this way, but they also look really cute. :-)
Bake at 180°C for 15 minutes, until the cinnamon rolls are light golden but not brown. Meanwhile, prepare the glaze. Mix approximately 60g of powdered sugar with half a teaspoon of vanilla extract (available, for example, in health food stores or from Dr. Oetker in the baking aisle of supermarkets) and almond milk.
Overall, the vegan apple cinnamon rolls take no longer than an hour, which is actually quite fast for cinnamon rolls.
I hope you enjoy the cinnamon rolls as much as I did. Unfortunately, they were gone way too quickly again. But they were just too delicious! :-)
