What’s the saying? It’s all about inner values. And that’s exactly what those vegan cinnamon rolls are. They’re not beautiful. But they impress with their delicious taste. They are also incredibly moist and light. I don’t like it when the dough is so hard and dry. And to make it a little faster, no yeast is used in the recipe.
310 g spelt flour
250 ml oat milk
2 tbsp. ground dates
2 tsp sodium bicarbonate
1 tsp baking powder
60 g margarine (room temperature)
100 g margarine (room temperature)
120 g ground dates
1-2 tsp cinnamon
Put flour, date sweetener, baking soda, baking powder in a bowl. Add margarine and oat milk and knead everything with your hands. Don’t be surprised, the dough is still a little sticky.
Roll out the dough very thinly on a floured surface. Mix margarine and date sweeteners and spread them as evenly as possible on the dough. This is a bit difficult, so don’t put a big blob in the middle (like I did in the video), but spread many small blobs. Then sprinkle with cinnamon and roll up the dough carefully. Then cut the roll into 13 slices. Put the cinnamon rolls into a greased baking tin and bake in the preheated oven at 175 °C / 350 °F for 15 minutes.