This recipe is for all the people who say they find it hard to think up tasty vegan desserts. These sweet cinnamon, maple and blueberry rolls are ideal for a quick, easy breakfast, or just for a small bite on–the–go. And because they’re 100% vegan, they don’t leave you feeling as heavy as their dairy-based counterparts. And nothing really beats the smell of freshly baked cinnamon rolls when these babies are cooking in the oven. MMMMMmmmm.
150ml almond milk, lukewarm
1 tsp white/light brown sugar
1/2 tsp salt
1/4 tsp powdered vanilla
1/4 tsp ground cardamom
5 g instant dry yeast (2 tsp)
15 ml coconut oil, + more for brushing
175 g unbleached all-purpose wheat flour, more for dusting
3 heaped tbsps of brown sugar
3 tbsp of maple syrup
2 tsp ground cinnamon
70 g blueberries
150 ml icing sugar
1-3 tbsp almond milk
In a medium sized mixing bowl, combine the almond milk, sugar, salt, vanilla powder, ground cardamom, coconut oil and yeast. Mix with a wooden spoon. Add the flour bit by bit until the dough comes together, then turn out on a floured surface and knead for 8-10 minutes until smooth and springs back. Place in a lightly oiled bowl, covered with cling wrap and leave to rise in a warm place until doubled in size.
In another bowl, mix together the brown sugar, maple syrup and cinnamon.
Turn the dough out on a floured surface and roll into a rectangle, approximately 30 cm on each size. Brush the dough with coconut oil, then spread the sugar-maple-cinnamon mixture all over. Dot the dough with blueberries, roll up tightly and the cut into equal-sized rolls, about 5 cm thick. Place the rolls in an oiled baking dish and bake at 180C for 25-30 minutes or until golden. Remove from the oven and let cool for 5 minutes, then coat with a mixture of almond milk and icing sugar. Serve warm. Enjoy!