Introduction: Vegan Spelt Cinnamon Rolls Topped With Cashew Caramel Drizzles

By Sophies Foodie Files
About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

A few days ago, I made these healthy vegan spelt cinnamon almond flakes rolls drizzled with home-made cashew caramel drizzles! They are perfect for brunch & breakfast! That sounds very delicious, doesn’t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy!

These are perfect warm from the oven or the next day, eaten cold. When you eat them, the inside is best enjoyed with some good vegan butter: double yum! :) MMMMM!

Step 1: Gather Your Ingredients!

Recipe: For 13 cinnamon rolls

Ingredients:

For the cinnamon rolls:

11 gr dry yeast

1/8 teaspoon ground pink salt

200 gr (1 cup + 3/4 cup) organic white spelt flour

180 gr (1 cup +1/2 cup) organic wholemeal spelt flour

34 gr (1/4 cup) coconut sugar

280 ml (1 cup + 2 tablespoons) lukewarm water

1 tablespoon extra virgin olive oil, neutral flavor

For the inside: cinnamon coconut almond flake sugar:

34 gr (1/4 cup) coconut sugar

1/2 tablespoon ground cinnamon

2 tablespoons almond flakes

60 ml (1/4 cup) extra virgin olive oil, neutral flavor (the same one, as used above)

For the cashew caramel drizzles:

75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained

3 tablespoons maple syrup grade C

a splash of cashew milk

a few pinches of ground pink salt

Step 2: Preheat Your Oven for the 1st Rise. Add Dry & Wet Ingredients Together.

I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size! This will be the 1st rize!

In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. ( See 1st photo above!!) In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. ( See 2nd photo above!) Now, add sugar-water mix to the other bowl & mix well with a spoon. ( See 3rd photo above)

Step 3: Make the Dough, Knead It, Add Oil & Knead It Again. Let It Rise the 1st Time!

Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do. Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. That took me 1 hour!

Step 4: While Dough Is Rising, Make the Coconut Sugar-almond-cinnmaon Glaze for the Inside!

While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil or melted vegan butter if you prefer.

Step 5: After 1st Rise, Knead It for 1 Minute, Roll It Out Into a Rectangular Shape Like This:

When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin. Flour your rolling-pin too to prevent sticking to the dough!

First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm!

Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners sides 1 cm free! I brushed it on with a spoon & a small brush.

You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn’t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands. With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls.( See last photo above!)

Step 6: Reroll Every Piece Again to Make Them More Tight, Firm & Big!

Then, I rerolled every piece because I am not good in folding them tightly, firm & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls. I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! ( See last photo above!)

Step 7: Now, Comes the 2nd Rise & Bake Into the Oven!

Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 30 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! ;) Ooh yes! Now, place them in the middle of your oven & bake for about 15 minutes or until they are golden brown & cooked through. Test with a small test pin.

Step 8: Make the Cashew Caramel Into Your Vitamix Blender.

While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy!

Step 9: Now, Drizzle the Cashew Caramel Over the Baked Top of Your Cinnamon Rolls & Place Into the Turned Off Oven to Set!

Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes to set the glaze,...it worked! :) (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,…very yummy too!

These are excellent on their own with that topped drizzle when still bait warm but they are also very yummy eaten cold, on room temperature the next morning. The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! the inside is also yummy smeared with some good vegan butter: double yum!

You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2016/08/10/vegan-spelt-cinnamon-rolls-cashew-caramel-drizzles/