Almond Cinnamon Snails

Method

For the yeast dough:
Mix flour and dry yeast. Then add the lukewarm plant milk, 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. Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the nut 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.

Ingredients

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

For the filling:

• 250 g Rapunzel roasted almond butter
• to taste: cinnamon
• Alternative: 180 ml vegan cream, 80 g powdered sugar and 250 g Rapunzel almonds roasted, ground

For the glaze:

• 50 g powdered sugar
• 1-2 tbs lemon juice