Ingredients
For the dough
260ml soy drink
70g margarine
50g cane sugar
500g wheat flour
1 pack vanilla sugar
1 pinch salt
½ cube fresh yeast
For the glaze: Soy Cuisine cooking cream
To sprinkle: a little cane sugar
For the filling
100g margarine
70g sugar
3-4 tsp cinnamon
2 tbsp date syrup
For the icing
100g vegan alternative to soft cheese, plain
2 tbsp margarine
100g icing sugar
As toppings
3 tbsp chopped hazelnuts
3 tbsp chopped pistachios
3 tbsp freeze-dried fruits, such as raspberries
Zest of half a lemon
From our assortment
INSTRUCTIONS
For the dough, start by heating the soy drink to body temperature.
Melt the margarine, and stir it into the soy drink.
Add the sugar, crumble the yeast in, and stir together gently.
Leave to stand for 10 minutes.
Then add the rest of the ingredients for the dough, and knead everything together well.
Place the dough in a bowl, cover, and leave to prove in a warm place for at least an hour.
In the meantime, melt the margarine for the filling in a saucepan or in the microwave, and stir in the sugar until it dissolves.
Then add the cinnamon and the date syrup, stir, and set aside.
Now, on a lightly floured work surface, roll the dough out carefully until you have a rectangle. Brush with the filling, leaving a border roughly 1cm wide around the edge.
Starting from the long edge, roll up into a roll.
Now cut the roll into evenly sized pieces using a sharp knife.
Lay the slices out individually on a baking tray covered in baking paper, or in a baking mold.
Cover, and leave to prove for another 30 minutes.
Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius) upper and lower heat.
Brush the cinnamon buns with a little Soy Cuisine cooking cream, sprinkle with sugar, and bake evenly for around 25 minutes.
While they’re baking, mix together the ingredients for the icing. Then let the cinnamon buns cool slightly, spread the icing on them, and sprinkle with the toppings of your choice.
