Tuesday 28 March 2017

Vegan Cinnamon Rolls

vegan, sugar free
👬 12 🕜10min prep +1,5h rising + 30min baking


1 tbsp yeast, dry active
2 cups white flour
1 cup almond milk (or other)
1/2 tsp sea salt
1/3 cup agave nectar
1/4 cup vegetable oil

For filling:

2 cup raisins (soak in water overnight)
½ cup agave nectar
½ tsp cinnamon


1. Sprinkle yeast in warm water and set aside for 3 min. Combine flour, and salt. Combine all wet ingredients into dry. Dough should be soft enough to stir with a spoon.

2. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

3. On a lightly floured surface, roll out the dough into a thin rectangle. Top with raisins, agave nectar and cinnamon (mix all ingredients before you top dough)

4. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 cm sections.

5. Cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 180C.

6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes drizzle with date syrup and then serve immediately.

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