Panadería
Small Batch Lemon Blueberry Cinnamon Rolls
1 h 15 minPara 6Nutri-Score D€€
D
1 h 15 min
1 h 15 minSmall Batch Lemon Blueberry Cinnamon Rolls
lo que necesita
Ingredientes
all-purpose flourCereales250 g
plant milk (lukewarm)Bebidas150 ml
instant yeastDespensa5 g- granulated sugarDespensa30 g
vegan butter (melted)Lácteos40 g
saltEspecias3 g
blueberries (fresh or frozen)Frutas y verduras120 g- lemon zest (from 1 lemon)Frutas y verduras1 pieza
- brown sugarDespensa60 g
ground cinnamonEspecias6 g- vegan butter (softened, for the filling)Lácteos30 g
- powdered sugarDespensa80 g
- lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
279kcal
- Carbohidratos
- 41 g
- Proteínas
- 6 g
- Grasas
- 10 g
lo que usará
Utensilios
Bol
Rodillo
Fuente de horno
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Paso 3
Make the filling
- Mix the brown sugar, cinnamon and softened vegan butter into a paste.
- Fold in the blueberries and lemon zest.
- Paso 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.
- Paso 5
Bake
- Arrange the rolls in a baking dish and bake at 180 °C until golden.
- Paso 6
Glaze and serve
- Whisk the powdered sugar with the lemon juice into a glaze.
- Drizzle over the warm rolls.
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