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  • Writer's pictureMadelaine

Vegan Wholemeal Cinnamon Rolls

Updated: Nov 19, 2020

I woke up to a gloomy, rainy day today and felt that I really needed some of that 'hygge' feeling. Hygge is the Danish word for cosiness, happiness and warmth. Finding comfort in the simple things and everyday pleasures. So, when I am after that hygge feeling and a moment of cosiness, I often bake something, such as these Vegan Wholemeal Cinnamon Rolls. I love mixing the ingredients and combining them into a dough with my hands. That feeling of creating something from scratch is just amazing, and then the smell of these cinnamony rolls baking in the oven is the cosiest thing for me. It reminds me of childhood and home...


I think it's time for me to curl up on the sofa and enjoy the weekend and these yummy and soft Vegan Wholemeal Cinnamon Rolls. Enjoy them with your favourite cup of hot drink, but if you want something a bit different, try a turmeric latte (with coconut milk) as I did here. Have a beautiful day my friend.

Wholemeal cinnamon rolls on a colourful plate, served with a yellow-coloured turmeric latte

Vegan Wholemeal Cinnamon Rolls

Vegan Wholemeal Cinnamon Roll
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Prep time + resting: 40 min

Total time: 1h 30 min

Servings: 14 – 15 rolls


INGREDIENTS For the pastry: · 300g wholemeal flour · 180ml plant-based milk · 7g coconut oil, melted · 1 tbsp coconut sugar · 10g dry yeast · 2 tsp baking powder · pinch of salt For the filling: · 6 tbsp coconut sugar · 3 tsp ground cinnamon · 10g coconut oil, melted For the topping: · 150ml plant-based milk · 2 tbsp coconut sugar


METHOD

1. Warm up 180ml plant-based milk to be lukewarm. Place the flour in a large bowl with the dry yeast, coconut sugar, baking powder, salt and give it a stir. Add the lukewarm milk and the melted coconut oil and combine it. Continue mixing until separates from the bowl and your hands, and the dough is soft to touch. If the dough is too firm, you can add a couple of spoons of plant-based milk. Leave it to rest for half an hour in a warm place. 2. Preheat the oven to 180C/160C fan/gas 4. Place the dough on a floured surface and roll it with a rolling pin to 1,5 cm (½ inch) thickness and into a rectangular shape. Brush on the coconut oil with a pastry brush, then sprinkle over the coconut sugar and the ground cinnamon. Roll up the pastry from one of the longer sides, and then, with the help of some dental floss, cut it into 5cm (2 inches) rolls. Place them into a lined baking tray and pop the tray into the oven for 40-45 min, or until the rolls are golden brown. 3. Mix the remaining plant-based milk and coconut sugar. Take out the tray from the oven and pour the milk all over the baked rolls and then put them back in the oven for 4-5 minutes. 4. Remove from the oven and leave the rolls to cool slightly. Bon Appetit!

Tip: If you do not have coconut sugar, you can use demerara or muscovado sugar.

Wholemeal cinnamon rolls on a colourful plate, served with a yellow-coloured turmeric latte, next to autumn decorations including tiny pumpkins, acorns, chestnuts and cinnamon barks

Have you tried this recipe?

Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen

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