For the yeast dough:
Put the flour in a bowl and mix it with the dry yeast. Then add plant milk, the canola oil, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.
For the filling:
Preheat the oven to 180° C. Mix almond nut butter with poppy seeds and milk together and set aside. Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the filling on top and roll up lengthways. Cut the roll into 2-3 cm think snails and place them onto the baking tray covered with baking paper. Bake for 20 minutes till the rolls turn gold brown.
For the sugar glaze:
Mix the powdered sugar and lemon juice together. Let the cinnamon rolls cool off and sprinkle with the sugar glaze.
- For the yeast dough:
- 400 g flour
- 1 package Rapunzel dry yeast
- 1/8 l lukewarm plant milk
- 45 ml Rapunzel Canola oil mild
- 40 g Rapunzel Cristallino cane sugar
- 2 eggs
- 50 g powdered sugar
- 1-2 tbs lemon juice