These vegan cinnamon rolls are 100% plant-based, and they are just as good (if not better!) then their non-vegan counterpart. Bake them today!
Mix the flour, sugar, salt and yeast in a large bowl.
Melt the butter for the dough in a saucepan over low heat. Add the soy milk and cardamom and whisk. The liquid should be warm but not hot.
Pour the liquid into the flour mixture and mix with a ladle to create a dough. Start kneading with your hand and continue to knead for about 10 minutes.
Cover the dough and let rise for an hour.
In the meantime mix the ingredients for the fillings and combine them so that everything is properly mixed.
Pre-heat the oven to 200 °C / 400 °F / Gas Mark 6.
Pour the dough out in a lightly floured surface and turn it around without kneading it.
Cut the dough in half and roll each piece out into the shape of a rectangle.
Spread each filling on one half each and make sure you have distributed it evenly. Then carefully roll the dough up.
Take a sharp knife and cut out rolls that are about 2 cm (~ 1 inch) thick and put them in an oven safe form that you have lined with non-stick cooking paper. Cover and let rise for another 45 minutes.
Brush the rolls with some soy milk and then bake them for about 10-15 minutes. They are ready when they have gotten some nice golden brown colour. Let the rolls cool off a little bit on a rack before serving.