I don't often bake anything time-consuming, but when I do, I bake a lot. These rolls are like cinnamon rolls, which are a traditional dessert here in Northern Europe, but there's vanilla instead of cinnamon. (I also baked a few butter-eyed buns, because why not?) A warning, if you're looking for a healthy dessert, this isn't the one. However, not everything needs to be super healthy all the time, and believe me, these are delicious! 👌
For the dough:
5 dl (2 cups) plant milk (I used soy)
12-14 dl (5-6 cups) all-purpose flour
50 grams yeast
2 dl (~0.85 cups) sugar
1 tsp salt
2 tbsp cardamom
1 ½ dl (~0.65 cups) vegetable oil or melted vegan butter
For the filling:
150 grams soft (not melted) vegan butter
1 ½ dl (~0.65 cups) sugar
4 tbsp vanilla sugar
• Dissolve the yeast to lukewarm plant milk. Mix all the dry ingredients together and add them to the plant milk little by little (use your hand for mixing!). Add the vegetable oil/melted butter, and knead the dough for approx. 5 minutes.
• Place the bowl in a warm place (e.g. microwave which has been used recently) until the dough has doubled in size.
• Prepare the filling by mixing everything together. Take half of the dough and roll it out to a rectangle shape (50 cm x 25 cm) on a floured table. Spread half of the filling evenly on the dough. Roll the dough like you'd make a Swiss roll, and cut approx. 2 cm vanilla rolls.
• Place the rolls into muffin liners, and put them onto a baking tray, cover with a kitchen towel, and leaven them well. Repeat for the second half.
• Bake at 225 °C (435 °F) for 12 minutes or until golden brown. Then just indulge yourself! 😋
The recipe makes quite many, but you can freeze them, or halve the ingredients, if you wish so.
This is also my entry to #veganbakingcompetition organized by 
-Jasmin ❤
