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Vegan Cinnamon Rolls


Cinnamon rolls :

  • 175 mL of vegetable milk (here soya)
  • 350 g of T55 flour
  • 53 g of vegetable margarine
  • 1 tbsp of sugar
  • 1 pinch of salt
  • 6 g of dehydrated baker's yeast (see note above)

Garnish :

  • 3 tbsp of sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp of 4 spices.


Frosting :

  • 2 tbsp of margarine
  • 2 tbsp of agave or maple sirup



  1. Dissolve the baker's yeast in the lukewarm milk and leave for about 10 minutes. (see notes above)
  2. By the hand or in a mix processor, mix the flour, sugar, salt and the milk + yeast mixture (without contact with sugar and salt).
  3. Gradually add the margarine and knead continuously. Count 10 minutes with the robot, 15 by hand. The dough should be smooth
  4. Cover with a clean damp cloth and let stand for 1:30 to 2 hours (in an oven at 30 – 35 ° C for example, or near a radiator).
  5. Degass the dough, flour your work surface well and flatten your dough using a rolling pin to 1/2 cm. Spread the sugar + spice mixture on the dough and roll it lengthwise.
  6. Cut the blood sausage into slices of 4 to 5 cm and place them in a mold.
  7. Cover with a tea towel and leave for 45 minutes under the same conditions.
  8. Preheat your oven to 180 ° C, static heat. Heat the margarine with the maple syrup (or agave) and brush half the syrup on the rolls
  9. Bake for 25 to 30 minutes, supervising the cooking. Halfway through cooking, add the rest of the syrup on the cinnamon rolls
  10. Let cool and Enjoy !


Recipe By @clara.primi

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