Cinnamon rolls

For 1 tray


For the dough:
375 g flour
50 g sugar
240 ml plant-based milk
7 g dry yeast
1 tsp salt

For the filling:
80 g brown sugar
2 tsp cinnamon powder
60 g margarine

1 jar La Vida Vegan White Coconut spread


  1. In a large bowl, mix the flour, sugar and dry yeast.
  2. Gradually add the warm plant-based milk and melted margarine to the dry mixture.
  3. Knead the dough with your hands or a mixer with dough hooks until smooth and elastic.
  4. Cover the bowl with a damp tea towel and let the dough rise in a warm place until doubled in volume.
  5. Let it rise for at least an hour.
  6. Roll out the risen dough into a rectangular piece of 1 cm thick.
  7. Mix the brown sugar and cinnamon together in a bowl.
  8. Brush the dough with melted margarine and sprinkle with the sugar-cinnamon mixture.
  9. Roll up the dough tightly from the long side.
  10. Cut the roll into 4cm thick slices.
  11. Place the slices in a deep baking tray covered with baking paper and let them rise again for about 30 minutes.
  12. Preheat the oven to 180°C.
  13. Bake the cinnamon rolls for 20 to 25 minutes until golden brown and done.
  14. Remove from oven and let cool slightly.
  15. Cover generously with La Vida Vegan white coconut spread.
  16. They taste best when they are still warm!