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Vegan Cinnamon Rolls with Walnuts and Raisins


To break the prejudice of what vegan pastry tastes like, we offer you to try the recipe by the talented pastry chef Toni Rodriguez from last year’s seminar that took place at Gemoss premises. Orange brioche, almond-walnut-raisin frangipane and orange glaze – an outstanding pastry masterpiece for opening the autumn season.

The recipe makes 30 cinnamon rolls

The dough:

825 g wheat flour
20 g fresh yeast
80 g sugar
220 g vegetable fat margarine
Zest of 2 oranges
12 g salt
430 ml water

Stir the flour, yeast, sugar, salt, orange zest and water for 15 minutes. Add margarine gradually and knead until a smooth dough forms. Place the dough in the fridge for 24 hours.

Cinnamon filling:

225 g almond flour
225 g vegetable fat margarine*
130 g brown sugar
120 g flour
90 ml water
150 g raisins
230 g walnuts
20 g cinnamon

Prepare the raisins and walnuts in a pan, covering them with water. Bring to the boil and allow the water to evaporate completely. Chop.

In a bowl mix the sugar, flour and cinnamon, add the margarine, almond flour and mix slowly, adding water. Layer the mass of cream, raisins and walnuts evenly on the brioche dough, roll and cut the roulette into portions. Place the cinnamon rolls in a fermenter or a warm place and allow them to swell.

Bake at 190 °C until the dough turns golden brown.

Orange glaze:

900 g icing sugar
185 g orange juice

Mix the sugar and juice in a bowl until a smooth mass forms. Warm the mass and glaze the baked, hot pastries with it.

*Margarine can be replaced with butter, but in such case the cinnamon rolls will not be vegan.