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Small Batch Lemon Blueberry Cinnamon Rolls
1 u 15 minVoor 6Nutri-Score D€€
D
1 u 15 min
1 u 15 minSmall Batch Lemon Blueberry Cinnamon Rolls
wat je nodig hebt
Ingrediënten
all-purpose flourGranen250 g
plant milk (lukewarm)Dranken150 ml
instant yeastVoorraadkast5 g- granulated sugarVoorraadkast30 g
vegan butter (melted)Zuivel40 g
saltKruiden en specerijen3 g
blueberries (fresh or frozen)Groente en fruit120 g- lemon zest (from 1 lemon)Groente en fruit1 stuk
- brown sugarVoorraadkast60 g
ground cinnamonKruiden en specerijen6 g- vegan butter (softened, for the filling)Zuivel30 g
- powdered sugarVoorraadkast80 g
- lemon juice (freshly squeezed)Groente en fruit15 ml
per portie
Voedingswaarden
279kcal
- Koolhydraten
- 41 g
- Eiwitten
- 6 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Mengkom
Deegroller
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Stap 3
Make the filling
- Mix the brown sugar, cinnamon and softened vegan butter into a paste.
- Fold in the blueberries and lemon zest.
- Stap 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.
- Stap 5
Bake
- Arrange the rolls in a baking dish and bake at 180 °C until golden.
- Stap 6
Glaze and serve
- Whisk the powdered sugar with the lemon juice into a glaze.
- Drizzle over the warm rolls.