Festive Vegan Finnish Cinnamon Rolls

Festive Vegan Finnish Cinnamon Rolls

Festive Vegan Finnish Cinnamon Rolls this recipe is a Finnish classic – made with ground cardamom

(Makes 12 rolls)
Prep Time: 60 minutes
Cooking Time: 80 minutes

For the dough
50ml oat milk
22 grams dry yeast
100g organic cane sugar
1 tablespoon cardamom
1 teaspoon salt
1kg wheat or plain flour
150g runny baking margarine
For the filling
50g runny plant butter
100g cane sugar
1 teaspoon vanilla sugar
2 tablespoons organic ground cinnamon

To finish
2 tablespoons water
2 tablespoons sugar
50g pearl sugar

how to make it…
1. Heat oat milk to 42˚C (slightly warmer than lukewarm).
2. Mix dry yeast with the wheat or plain flour and add the oat milk – slowly.
3. Add cane sugar, cardamom, and salt.
4. Work flour by hand – kneading and mixing.
5. Pour runny baking margarine into the dough when almost all of the flour has gone in.
6. Note that the dough is supposed to be soft.
7. Work the dough for 5 minutes until it is firm and doesn’t stick to the edges of your bowl.
8. Cover and set to rise in a draft-free, warm spot until it has doubled its size.
About half an hour.
9. Pour the dough on a flour-dusted surface and knead it for 10 minutes. Get rough with it!
10. Cut the dough in two.
11. Use a rolling pin to shape two rectangular sheets the size of 60cm x 40cm.
12. Brush with runny vegan margarine, the sugar that has vanilla sugar mixed in it,and cinnamon.
13. Roll up the sheet from the longer side and leave the seam underneath the roll.
14. Cut each roll to 12 pieces in rough triangles.
15. First slanted to the right, then left. So that the narrow end is about the width of your finger.
16. Lift the pieces so that the narrow end is facing upwards.
17. Press your finger in the middle so that it touches the table and simultaneously opens up the layers on both sides.
18. Set the buns on parchment paper covered baking tray, cover with a cloth and let rise for 15 minutes.
19. Brush with oat milk sugar liquid and sprinkle pearl sugar on top.
20. Bake about 10-15 minutes in 225˚C.

Recipe from Emilia at: