This morning, I invented this lovely recipe for vegan spelt cinnamon rolls topped with cashew caramel drizzles! That sounds very delicious, doesn’t it??
So, check them out here:
And again:
MMMM!
Recipe: For 13 cinnamon rolls
Ingredients:
For the cinnamon rolls:
11 gr dry yeast
1/8 teaspoon ground pink salt
200 gr (1 cup + 3/4 cup) organic white spelt flour
180 gr (1 cup +1/2 cup) organic wholemeal spelt flour
34 gr (1/4 cup) coconut sugar
280 ml (1 cup + 2 tablespoons) lukewarm water
1 tablespoon extra virgin olive oil, neutral flavor
For the inside: cinnamon coconut almond flake sugar:
34 gr (1/4 cup) coconut sugar
1/2 tablespoon ground cinnamon
2 tablespoons almond flakes
60 ml (1/4 cup) extra virgin olive oil, neutral flavor( the same one, as used above)
For the cashew caramel drizzles:
75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained
3 tablespoons maple syrup grade C
a splash of cashew milk
a few pinches of ground pink salt
Method:
- I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size!
- In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. It will look something like this:
- In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. It will look something like this:
- Now, add sugar-water mix to the other bowl & mix well with a spoon. Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do. Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. It will look something like this:
Dough has risen double!
- While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil if you prefer. Set aside. It will look something like this:
- When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin. Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm!
7. Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners sides 1 cm free! I brushed it on with a spoon & a small brush.It will look something like this:
A job well done!
8. You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn’t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands.
With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls. It helps if you do it like this:
9. Then, I rerolled every piece because I am not good in folding them tightly & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls. It will all look something like this:
I placed them all into a fitted oiled baking dish, side by side, with the cut opening up!
Ready to be baked!
11. While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy! It will look something like this:
Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes. (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,…very yummy too!
The icing has set!
These are excellent on their own with that topped drizzle! But I prefer to drizzle some more cashew caramel onto the inside of the cinnamon almond bun! Excellent with a vegan café latte too!
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Sophies Foodie Files
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Tagged: Bread, Breakfast, Dairy - Free, Dessert, Egg - Free, Food Gifts, Vegan, Vegetarian
