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by Klaraslife
written by Klaraslife
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Sweet cinnamon raisin rolls recipe. As a delicious breakfast snack or for lunch wiht a cup of coffee. 
Cinnamon raisin rolls
yeast dough
375 g flour
180 ml milk, of your choice (room temperature)
60 g sugar
50 g vegan butter, softened Allow the butter to sit out on the counter for about 1-2 hours before beginning your recipe.
salt
vanilla
21 g of fresh yeast
filling
40 soft butter, vegan
2 tbsp cinnamon
30 g sugar
optional. 1 handful of chopped walnuts
soy cream
In the bowl, of a standing mixer fitted with a dough hook attachment, add flour, pinch of salt and sugar. Warm milk and butter lukewarm (not hot).
Crumble the yeast and add with vanilla and the milk mixture to the flour mixture in the bowl. Start mixing the dough on medium speed for 7-8 minutes.
Cover the bowl with kitchen towel and let it rise for 60 minutes, or until doubled in size.
Roll the dough on a lightly floured surface into a large rectangle and brush with the soft butter cover it with sugar and cinnamon. Add sprinkle of caramel cubes, raisins and walnuts.
Starting at the long side of the rectangle gently roll the dough up into a tight log shape.
Using a sharp knife cut into 2 cm rolls.
Place the rolls, cut side down, on to prepared baking sheets, 2 inches apart.
Let it rise for 30 minutes or until doubled in size.
Pre heat the oven to 180 degrees celcius. Brush the rolls with soy cream (or egg wash) and bake until golden brown for 15-20 minutes.
If you try thesecinnamon raisin rolls or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Cinnamon raisin rolls recipe | vegan
Sweet cinnamon raisin rolls As a delicious breakfast snack or for lunch wiht a cup of coffee.
Course baking
Cuisine breakfast
Keyword rolls
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
resting time 1 hour hour
Total Time 30 minutes minutes
Servings 13 rolls
Author Klaraslife
Ingredients
yeast dough
- 375 g flour
- 180 ml milk of your choice (room temperature)
- 60 g sugar
- 50 g vegan butter softened
- salt
- vanilla
- 21 g of fresh yeast
filling
- 40 soft butter vegan
- 2 tbsp cinnamon
- 30 tbsp sugar
optional. 1 handful of chopped walnuts
- soy cream
Instructions
In the bowl, of a standing mixer fitted with a dough hook attachment, add flour, pinch of salt and sugar. Warm milk and butter lukewarm (not hot).
Crumble the yeast and add with vanilla and the milk mixture to the flour mixture in the bowl. Start mixing the dough on medium speed for 7-8 minutes.
Cover the bowl with kitchen towel and let it rise for 60 minutes, or until doubled in size.
Roll the dough on a lightly floured surface into a large rectangle and brush with the soft butter and sprinkle over raisins sugar and cinnamon.
Starting at the short side of the rectangle gently roll the dough up into a tight log shape.
Using a sharp knife cut into 1.5 cm rolls.
Place the rolls, cut side down, on to prepared baking sheets, 2 inches apart.
Let it rise for 30 minutes or until doubled in size.
Pre heat the oven to 180 degrees celcius. Brush the rolls with soy cream (or egg wash) and bake until golden brown for 15-20 minutes.
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1 comment
Karamell Schnecken - Klara`s Life28. January 2019 - 20:23
[…] English […]
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