VEGAN CINNAMON ROLLS WITH PINK GLAZE

VEGAN CINNAMON ROLLS WITH PINK GLAZE - Yes Superfood

Vegan Cinnamon Rolls with Pink Glaze

Ingredients for 8 rolls:

For the dough:

  • 250 ml plant-based milk
  • 75 g vegan butter
  • 25 g fresh yeast
  • 30 g sugar
  • pinch of salt
  • 500 g flour

For the filling:

  • 3 tbsp vegan butter
  • 50 g sugar
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon

For the pink glaze:

Method:

  1. Heat up the plant-based milk and the vegan butter for the dough in a bowl, and let it cool back to ca. 40°C. (Hot milk kills the yeast!)
  2. Sprinkle the yeast into the milk, and let it rise for 10 minutes. Then add the sugar and salt.
  3. Mix in the flour gradually, until you get a thick, sticky dough. Sprinkle some flour on your countertop, and roll the dough into a ball.
  4. Rinse the bowl with water, put some oil into it, and put the dough in it. Cover the bowl with kitchen film, and let the dough rise for 1 hour in a warm place.
  5. Roll out the dough in a rectangular shape, ca. 5 mm thick. Put the melted butter on the dough, then sprinkle it with sugar and cinnamon.
  6. Roll up the dough and cut it into 4-5 cm tall rolls. Place them into a buttered 20 x 20 cm baking tray.
  7. Let the rolls rise for 10 minutes in the baking tray, until you heat up the oven to 170°C.
  8. Bake the rolls for 20-25 minutes.
  9. Mix the ingredients of the pink glaze and pour it over the cooled rolls.
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    FAQs

    No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

    At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

    Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

    The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.