Cinnamon rolls

Heat up the plant-based milk in a pan or in the microwave. Let it get warm but not hot. If it gets too hot, it will kill the yeast, so in that case you should let it cool down again until it's lukewarm. Then add the dry yeast. Set aside for a few minutes to allow the yeast to activate.

Meanwhile, mix the flour, sugar, vanilla sugar and salt in a large mixing bowl. Then add the yeast mixture and oil and mix until combined. The dough should be slightly sticky but cohesive. Cover with a clean kitchen towel and set aside in a warm place to rise until it has almost doubled in size. Depending on the environment, this takes 1 up to 2 hours.

Tip: You can also let the dough rise overnight in the fridge. The low temperature makes it ferment slowly, so the dough will be ready for the next step in the morning.

Dust a clean work surface with flour and pour the dough on top. Slightly dust the top of the dough with some more flour and roll it out with a rolling pin to a rectangle with a thickness of about 1 cm. If you don't have a rolling pin at home, use a clean glass bottle with a straight edge, like a wine bottle.

Mix the ingredients for the filling and spread it over the dough, all the way up to the edges. Cut the dough into 8 equal strips and then roll them up. By cutting first and then rolling, your rolls will be more nicely shaped. This dough can be easily cut with a dough scraper or spatula instead of a sharp knife. This way you can avoid damaging the work surface underneath.

Put the rolls in a silicone baking mould, flatten them slightly and make sure to leave enough space around them. The rolls will almost double in size again as they rise. Cover once again with the clean kitchen towel and let them rise in a warm place for 30 to 40 minutes.

When the rolls have risen, put them in the oven at 175°C / 350°F. After about 20 to 30 minutes they are ready: when they are golden brown, remove them from the oven. If necessary, bake them for a little longer.

Gradually add the plant-based milk to the powdered sugar. It's best to start with a little less, because you'll quickly have too much. Mix until you have a smooth icing that still feels firm but flows from your spoon in a thin line. Pour the icing over the slightly cooled but still warm cinnamon rolls.

These cinnamon rolls are at their best when they are still slightly warm. You can also store them at room temperature for 2 to 3 days. Or up to a week in the fridge. You could also freeze them and thaw them later or reheat them in the oven. Enjoy!