Snack
Cinnamon Buns
![cooktime]()
Cooking time15 minutes![preptime]()
Prep time55 minutes![servings]()
Servings30 portions
- 150 g Violife VIOBLOCK room temperature
- 30 g yeast
- 500 ml oat milk, warm
- 120 g caster sugar
- 2 tsp freshly ground cardamom
- 1 tsp nutmeg
- 1 tsp salt
- 840 g wheat flour
FOR THE FILLING:
- 150 g Violife VIOBLOCK, room temperature
- 100 g sugar
- 2 tbsp cinnamon
- Almond milk, for brushing
- Pearl sugar, to garnish
- Into a bowl crumble the yeast. Pour in the warm oat milk and stir until the yeast dissolves. Add VIOBLOCK, sugar, cardamom, nutmeg and salt. Slowly sieve in the flour and start to knead with your hands or with an electric mixer with the bread hook.
- When a dough has formed and is no longer sticky (if it is sticky add some flour) place the dough in a separate, lightly greased bowl, cover and store in a warm place. Let the dough rise for 30-40 minutes.
- To make the filling, stir together all the ingredients and set aside.
- Roll out the dough into a rectangle shape and top with the filling. Fold the dough along its long side and cut 1.5 cm wide strips of dough. Twist the strip with your fingers several times, gently stretching it as you do so, until it nearly doubles in length and then twist the dough around itself to form a knot. Tuck the ending underneath the knot. Repeat with all the dough and place on a lined baking tray.
- Cover with baking paper and let rise for a further 30 minutes. Brush with almond milk, sprinkle with sugar and bake at 210°C for 15 minutes.
- When nice and golden place on a wire rack to cool, with a towel on top to maintain moisture. Enjoy!
