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Vegan cinnamon rolls with apple and walnut filling
Vegan cinnamon rolls made from a spelt yeast dough with oat milk and coconut oil, filled with apple, walnuts, cinnamon and coconut sugar. A Christmas breakfast, 264 kcal per roll.
Warm the oat milk until lukewarm and melt 40 g of the coconut oil in it.
Mix the spelt flour, dried yeast and salt. Add the oat milk mixture and the maple syrup, knead everything for 8 minutes into a smooth dough and leave it to rise, covered, in a warm place for 1 hour.
Coarsely grate the apples and squeeze them out. Chop the walnuts and mix them with the apple, coconut sugar, cinnamon and the remaining melted coconut oil.
Roll the dough out on a little flour into a 40 × 30 cm rectangle, spread the filling over it and roll it up from the long side.
Cut the roll into 12 slices, place them in a tin lined with baking paper and leave them to rise for 20 minutes. Preheat the oven to 180 °C (160 °C fan).
Bake the cinnamon rolls at 180 °C for 25 minutes until golden brown, and leave them to cool in the tin.
Good to know
Cinnamon rolls are among the most popular winter bakes. These are vegan: the dough uses coconut oil instead of butter, and the filling is apple and walnuts. You can knead the dough the evening before and let it rise overnight in the fridge.
