Imported from TikTok

Vegan Chickpea Cinnamon Rolls

Name: Vegan Chickpea Cinnamon Rolls
Prep time: 35 min
Cook time: 20 min
Total time: 235 min
Yield: 4 servings
Cuisine: European
Ingredients: 235 g T45 wheat flour (For the dough); 110 g Cooked or canned chickpeas (Rinsed and drained); 50 g Neutral oil; 90 ml Water; 30 g Sugar (For the dough); 10 g Fresh yeast; 4 g Salt; 35 g Vegan margarine (For the cinnamon filling); 45 g Light brown sugar or brown sugar (For the cinnamon filling); 5 g T45 wheat flour (For the cinnamon filling); 1 c. à café Cinnamon; Vegan cream (For brushing, quantity unspecified); Brown sugar (Optional, for the bottom of the pan); 5 g Vegan cream (For the glaze); 10 g Vegan margarine (For the glaze); 40 g Powdered sugar (For the glaze)

Recipe by @mail0ves @mail0ves · TikTok

Imported by Inès Fulbert on SeeMeCook

Soft cinnamon rolls made with a dough enriched with blended chickpeas, which remain undetectable. They are filled with margarine and sugar, then topped with a simple glaze.

4 servings235 minEuropean

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Ingredients

235 g T45 wheat flour (For the dough)
110 g Cooked or canned chickpeas (Rinsed and drained)
50 g Neutral oil
90 ml Water
30 g Sugar (For the dough)
10 g Fresh yeast
4 g Salt
35 g Vegan margarine (For the cinnamon filling)
45 g Light brown sugar or brown sugar (For the cinnamon filling)
5 g T45 wheat flour (For the cinnamon filling)
1 c. à café Cinnamon
Vegan cream (For brushing, quantity unspecified)
Brown sugar (Optional, for the bottom of the pan)
5 g Vegan cream (For the glaze)
10 g Vegan margarine (For the glaze)
40 g Powdered sugar (For the glaze)

Steps

1
Blend the rinsed and drained chickpeas with the water until very smooth. Scrape the blender thoroughly to recover as much of the mixture as possible. The author notes that she sometimes weighs the mixture and adds a little water to reach exactly 200 g, but this is not required.
2
Add the sugar and fresh yeast to the chickpea and water mixture. Mix, then let it rest until the mixture becomes foamy.
3
Add the oil and mix again.
4
Add the flour, then the salt. Mix and knead until the dough is no longer greasy.
5
Shape the dough into a ball, cover it, and let it rise until doubled in volume. This may take several hours depending on the room temperature; rely on the volume rather than a fixed amount of time.
6
Mix the vegan margarine, light brown sugar or brown sugar, flour, and cinnamon together to prepare the filling.
7
Once the dough has risen, punch it down. Roll it out into a long rectangle about 6 to 8 cm wide, without exceeding this width.
8
Spread the cinnamon filling over the rolled-out dough, then roll it into a log and seal the seam well.
9
Cut the log in half, then cut each half in half to make four rolls.
10
Arrange the four rolls in an 18 × 18 cm pan. If desired, sprinkle a little brown sugar over the bottom of the pan to encourage caramelization.
11
Let the rolls rise again until doubled in volume.
12
Drizzle the rolls with a little vegan cream.
13
Bake for about 20 minutes at 180 °C.
14
Mix the vegan cream, vegan margarine, and powdered sugar to prepare the glaze.
15
Spread the glaze over the baked rolls and enjoy.

Notes

The recipe does not specify how long the yeast mixture needs to rest until foamy or how long the second rise should take: wait until the dough has actually doubled in volume. To keep the rolls soft, freeze them once cooled and without the glaze if you are not eating them the same day.