Coconut Cinnamon Rolls with Granola Crunch

Preparation with the Cinnamon Roll Baking Mix

Prepare the dough:

Place the baking mix in a bowl. Warm the oat milk and 40g vegetable fat to lukewarm. Add the liquid to the baking mix and knead for approx. 4 minutes. Cover the dough and let it rest in a warm place for 30-60 minutes until it has doubled in size.

Make the filling:

Melt 25g vegetable fat, let it cool slightly. Stir in the cinnamon-sugar mixture and shredded coconut.

Shape the cinnamon rolls:

Knead the dough, roll it out into a rectangle (approx. 15 x 20 cm). Spread the coconut-cinnamon-sugar filling evenly. Roll up the dough from the long side and cut into slices approx. 2 cm thick. Place the rolls on a baking sheet lined with baking paper. Let them rest again, covered, for 30 minutes.

Baking:

Preheat oven to 180°C top/bottom heat. Bake the cinnamon rolls for 25-35 minutes until golden brown.

Prepare the Granola Topping:

While the rolls are baking: Mix the organic granola baking mix with maple syrup and 30g shredded coconut. Spread on a baking sheet and bake at 140°C for approx. 35 minutes, stirring every 10 minutes. Then let cool.

Lemon Cream Cheese Frosting:

Stir the plant-based cream cheese with lemon juice until smooth. Optionally, stir in leftover lemon zest. Drizzle over the cooled cinnamon rolls.

Refine:

Sprinkle the baked cinnamon rolls with the crispy coconut granola. Optionally, finish with a plant-based cream cheese-lemon glaze.

Credits: Recipe & photos by Melina Moonstone / Instagram: veganbakeaffairs / Website: www.melinamoonstone.com.