Cinnamon Rolls

Cinnamon Rolls

–(Deutsch unten)–

This Recipe Comes from Jennara Santurio from New Model Patisserie.

Yields 10 Cinnamon rolls



  • 250g warm Plant-Milk– Soy, Almond, etc..
  • 7g Dry Active Yeast
  • 10g Terra Vegane Megga EXX
  • 40g Water
  • 25g Margarine (melted)
  • 500g Typ 405 Flour
  • 40g Sugar
  • 2 g Salt


  • 130g Sugar
  • 1 TB/ 1EL Cinnamon
  • 50g Margarine (melted)

INGREDIENTS– Caramel Glaze

  • 100g Sugar
  • 1 TB / 1 EL Molasses
  • 1 tsp / 1 TL Cinnamon
  • 40g water




  1.  Combine yeast and warm milk. Mix well and set aside for 15 minutes.
  2.  In a separate large mixing bowl combine Terra Vegane Megga EXX, water, and melted margarine. Mix well.
  3.  Pour milk and yeast into the large mixing bowl containing the Megga EXX.
  4.  Add the rest of your dry ingredients to the large mixing bowl.
  5.  Mix well with your hands until a lump of dough is formed.
  6.  Place lump of dough onto a generously floured flat surface and continue to knead the dough for 5 minutes.
  7.  Once the dough is smooth form it into a ball, coat it with margarine and place it back into the large mixing bowl. Let the dough rise for 30 minutes or until it has doubled in size.


  1.  Combine sugar and cinnamon. Melt margarine in a separate container.

DIRECTIONS– Forming the Rolls

  1.  Once your dough has risen roll it out on a floured surface to a 35×30 rectangle.
  2.  Spread your melted margarine over the entire rectangle of dough.
  3.  Cover the melted margarine with your cinnamon-sugar mix.
  4.  Tightly roll the dough from the bottom up. You will end up with a 40cm log.
  5.  Cut 4cm pieces from the log, and tuck the end piece underneath the roll as you lay it onto a baking sheet lined with baking paper.
  6.  Use any extra margarine to coat your cinnamon rolls.


  1.  Bake your cinnamon rolls in the middle of a pre-heated 165 degree oven for 10 minutes.
  2.  Rotate your sheet pan and bake for 5 more minutes.



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