What you need:
- 320g spelt flour (plus up to a few handfuls more)
- 7g instant dry yeast
- 4.5 tbsp coconut sugar
- 1 tsp salt
- 3 tbsp vegan butter
- 3/4 cup plant-based milk (we used bottled coconut milk)
- 2 tbsp coconut or soya yoghurt
For the filling:
- 3 tbsp vegan butter, melted
- 6 tbsp coconut sugar
- 1 tbsp ground cinnamon
- Two handfuls almonds, finely chopped
For the frosting:
- 150g almond cream cheese
- 2-3 heaped tbsp Meridian smooth almond butter (to taste)
- 2-3 tbsp maple syrup (to taste)
- 1 tsp vanilla paste
- 1/2-1 tsp cinnamon (optional)
Makes: 10-12 rolls, depending on size
Preheat your oven to 200C, then grease a circular baking dish or an oven-safe frying pan.
Mix together the 320g spelt flour, coconut sugar, yeast and salt and then set aside. In a separate pan, gently heat the butter and milk until the butter has just melted and is warm but not boiling. Stir smooth, then remove from the heat and stir in the yoghurt.
Make a well in the flour mixture, then pour in the melted butter and milk. Stir to combine.
Sprinkle flour onto a clean work surface, then knead your dough until smooth and elastic (7-10 minutes), adding the extra flour, one handful at a time if the dough is too sticky to knead - you don’t want a sticky dough, but the dough shouldn’t be dry, either. Once kneaded, place in a lightly-oiled bowl to rest for ten minutes. Once the ten minutes is up, turn OFF your oven and allow the dough to rest for a further ten minutes.
Sprinkle some more flour onto a clean work surface and briefly knead your dough once more. Use a rolling pin to roll into a rectangular shape (ours was roughly 20cm wide and 40cm long), then spread over the melted butter. Stir together the 6 tbsp of coconut sugar with the cinnamon and chopped almonds and sprinkle over the top of your dough.
Starting at the end nearest to you (one of the shorter ends of your rectangle), roll the dough up carefully but fairly tightly. Use a very sharp knife to cut into 10-12 evenly-sized pieces, then arrange - leaving small spaces between each roll - in your prepared pan. Cover with baking paper, then place in the pre-heated (but switched off) oven to rise for 25 minutes.
Remove the baking paper, then turn your oven back on at 180C and bake the rolls for 17-22 minutes, or until lightly golden on top and cooked through. Remove from the oven and set aside to cool for 5 minutes.
In the meantime, whisk together the cream cheese, maple syrup, almond butter and vanilla - plus the cinnamon, if using - until smooth. Sweeten to taste. Spread over the warm cinnamon rolls and enjoy! Best eaten on the day of making.
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