Vegan Kanelsnegl (Danish Cinnamon Rolls)

Indulge in the cozy charm of Vegan Kanelsnegl, a plant-based twist on the classic Danish cinnamon rolls. These soft, pillowy rolls are infused with the warm spice of cinnamon and a luscious brown sugar filling, all wrapped in layers of fluffy dough. Made with simple ingredients like almond milk, vegan butter, and all-purpose flour, this recipe delivers bakery-style quality right from your kitchen. The rolls are baked to golden perfection and topped with a sweet vanilla glaze for a decadent finish. Perfect for breakfast, brunch, or a cozy afternoon treat, these vegan Danish cinnamon rolls are guaranteed to impress both vegans and non-vegans alike. With easy-to-follow steps and minimal effort, elevate your baking game with this irresistible, crowd-pleasing recipe!

Nutriscore Rating: 50/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 12

Ingredients

• 240 ml Unsweetened almond milk
• 120 g Vegan butter
• 7 g Active dry yeast
• 50 g Granulated sugar
• 500 g All-purpose flour
• 5 g Salt
• 15 g Ground cinnamon
• 100 g Brown sugar
• 60 g Additional vegan butter (for filling)
• 100 g Powdered sugar
• 5 ml Vanilla extract
• 15 ml Water

Directions

Step 1

Warm the almond milk and 120g vegan butter in a small saucepan over low heat until the butter is melted. Remove from heat and let it cool until lukewarm to touch.

Step 2

Transfer the lukewarm mixture into a large mixing bowl. Sprinkle the yeast on top, stir to incorporate, and let it sit for about 5 minutes until it's foamy.

Step 3

Add the granulated sugar and salt to the yeast mixture, then gradually stir in the flour until a dough forms. Knead the dough on a floured surface for about 7-10 minutes until it is smooth and elastic.

Step 4

Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 5

Meanwhile, prepare the filling by mixing brown sugar and cinnamon in a small bowl. Set aside.

Step 6

Once the dough has risen, roll it out onto a floured surface into a large rectangle, approximately 30x40 cm.

Step 7

Spread 60g of softened vegan butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Step 8

Starting from one of the long edges, tightly roll up the dough into a log, and then slice it into 12 equal pieces.

Step 9

Place the rolls in a greased baking pan, cover them with a towel, and let them rise again for another 30 minutes until slightly puffy.

Step 10

Preheat the oven to 180°C (350°F).

Step 11

Bake the cinnamon rolls in the preheated oven for 20-25 minutes until they are golden brown.

Step 12

While the rolls are baking, prepare the glaze by mixing powdered sugar, vanilla extract, and a little water until smooth. Adjust the thickness by adding more water if necessary.

Step 13

Once baked, remove the rolls from the oven and let them cool slightly before drizzling the glaze over the top.

Step 14

Serve warm and enjoy your vegan Kanelsnegl!

Nutrition Facts

Serving size	(1224.8g)

Amount per serving	% Daily Value*
Calories	4194.4

Total Fat 149.9g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3316.8mg	0%
Total Carbohydrate 646.0g	0%
Dietary Fiber 23.2g	0%
Total Sugars 246.8g
Protein 56.5g	0%

Vitamin D 89.1IU	0%
Calcium 734.1mg	0%
Iron 26.3mg	0%
Potassium 974.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 5.4%

Carbs: 62.1%