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Small Batch Lemon Blueberry Cinnamon Rolls
1 Std. 15 Min.Für 6Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Small Batch Lemon Blueberry Cinnamon Rolls
was Sie brauchen
Zutaten
all-purpose flourGetreide250 g
plant milk (lukewarm)Getränke150 ml
instant yeastVorräte5 g- granulated sugarVorräte30 g
vegan butter (melted)Milchprodukte40 g
saltGewürze3 g
blueberries (fresh or frozen)Obst & Gemüse120 g- lemon zest (from 1 lemon)Obst & Gemüse1 Stück
- brown sugarVorräte60 g
ground cinnamonGewürze6 g- vegan butter (softened, for the filling)Milchprodukte30 g
- powdered sugarVorräte80 g
- lemon juice (freshly squeezed)Obst & Gemüse15 ml
pro Portion
Nährwerte
279kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 6 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Rührschüssel
Nudelholz
Auflaufform
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dough
- Warm the plant milk and stir in the yeast and sugar.
- Add the flour, salt and melted vegan butter, then mix into a soft dough.
- Knead until smooth and elastic.
- Schritt 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Schritt 3
Make the filling
- Mix the brown sugar, cinnamon and softened vegan butter into a paste.
- Fold in the blueberries and lemon zest.
- Schritt 4
Roll and fill
- Roll the dough into a rectangle.
- Spread the blueberry cinnamon filling over the dough.
- Roll up tightly and cut into rolls.
- Schritt 5
Bake
- Arrange the rolls in a baking dish and bake at 180 °C until golden.
- Schritt 6
Glaze and serve
- Whisk the powdered sugar with the lemon juice into a glaze.
- Drizzle over the warm rolls.