for 12 pieces

Yeast dough

500 g	white flour
1 ½ tsp	salt
3 tbsp	cane sugar
1 tbsp	cinnamon
½ cube	yeast (approx. 20 g), crumbled
2 ¾ dl	almond drink
¾ dl	rapeseed oil

To shape

125 g	vegan butter substitute, soft
100 g	cane sugar
3 tbsp	white flour
2 tbsp	cinnamon
¼ tsp	ground cardamom

To bake

2 tbsp

maple syrup

Icing

100 g	icing sugar
2 tbsp	lemon juice

How it's done

Yeast dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Pour in the almond milk and rapeseed oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Combine the vegan butter, sugar, flour, cinnamon and ground cardamom. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place on a cooling rack, brush with the maple syrup, leave to cool.

Icing

Combine the icing sugar and lemon juice, drizzle on top of the cinnamon swirls, leave to dry.

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