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Preparation time: 40+ min

Difficulty: medium

Yeast dough


  • 225 ml plant-based milk

  • 1 bag of dry yeast

  • 2 tbs brown sugar

  • pinch of salt

  • 40 g plant-based butter/thick coconut cream*

  • 175 g whole grain spelt flour

  • 200 g soft white flour

*Place a can of coconut milk in a fridge for a few hours. Coconut fat will separate from the milk and thicken. Coconut cream works much better for baking than coconut oil.

Mix dry yeast and sugar into warm milk. Leave it at room temperature for the yeast to start working. When you see the milk ''rising'', you can start making smooth dough with all the ingredients. Cover the dough and leave it at room temperature for 1 hour.

After that, sprinkle some flour to a flat surface and roll the dough into a 3 - 5 mm thick rectangle.



  • 2 tbs thick coconut cream*

  • 2 tbs brown sugar

  • 1 tbs ground cinnamon

Spread the coconut cream onto the dough and sprinkle evenly with cinnamon. Carefully cut the dough into 3 - 4 cm wide strips and make the rolls.

Take a deeper baking pan and oil it with coconut oil. Carefully place the rolls on the pan and leave some space between the rolls because they will rise again. Cover up, and leave it to rise for 30 minutes. Bake at 180°C for 18 - 20 minutes.

Icing (optional)


  • 50 ml plant-based milk

  • 2 tbs finely ground sugar

  • 1 tsp vanilla

Mix all the ingredients in a blender and pour the icing over the rolls. Yummy and sticky.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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