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These Cinnamon Rolls are a typical Dutch dessert called Zeeuwse Bolussen. They are very similar to the traditional cinnamon rolls but the preparation of the Dutch ones is simpler: Mix all the ingredients and let them rinse. These almost cinnamon buns are soft, decadent, and rich.

The traditional recipe is not vegan, that’s why today I bring you my veganized version and a trick to make them extra caramelized.

Simple Ingredients for these Vegan Dutch Cinnamon Rolls:

• Strong Wheat Flour (or Bread Flour)
• Non-dairy milk
• Vegan Butter
• Active Dry Yeast
• White Sugar
• Zest of a lemon
• Ground Flax Seeds
• Sea salt
• Cinnamon
• Raw Cane Sugar or Dark Muscovado with brown sugar

How to make these Vegan Dutch Cinnamon Rolls:

1. Prepare the vegan egg by mixing the ground flaxseeds with water and set aside 5 minutes while preparing the other ingredients.
2. In a bowl add all the ingredients and mix without overmixing. Let it rest for 10 minutes.
3. Work the dough on a clean surface for 10 minutes folding it on itself until it has a smooth and elastic texture.
4. Let it rise for an hour and a half at room temperature. The dough does not need to double in size.
5. In the meantime prepare the sugar and cinnamon mixture. If you use dark muscovado sugar use half brown sugar and half muscovado and if you use panela, only panela.
6. Work the dough again for 20 seconds to remove excess air.
7. Divide the dough into 9 portions of approximately 90-100 g each (we can weigh them so that all the buns have the same size).
8. Roll each portion with your hands as shown in the step-by-step photos and let them rest for 10 minutes.
9. Create a 15-20 cm cane with each ball (step-by-step photo).
10. Spread the cinnamon mixture on the surface and roll each cane in the mixture stretching it and rolling it on itself (photo).
11. Create a spiral on a baking sheet with baking paper.
12. Let the rolls double in size at room temperature. The cinnamon mixture will caramelize.
13. Preheat the oven to 240 degrees and bake the rolls for 8-10 minutes until they are golden brown but the caramel isn’t burned.
14. Let them cool on the baking sheet for 5 minutes and then transfer them to a rack.

Other Decadent Vegan Dessert ideas:

• Apple Scones
• Chocolate Bread
• Zucchini Cake
• Vegan Strawberry and Hazelnut Crisp

This Dutch Cinnamon Roll recipe is a vegan adaptation of Iban Yarza’s recipe.

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Desserts

Dutch Cinnamon Rolls | Vegan Zeeuwse Bolussen

Prep Time: 40 minutes

Cook Time: 8 minutes

Additional Time: 2 hours 30 minutes

Total Time: 40 minutes

These Vegan Dutch Cinnamon Rolls are similar to traditional cinnamon rolls but easier to make, so soft and light.

Ingredients

• 4 cup strong flour or bread flour (500 g) (that contains 12 grams of protein for 100 g flour)
• 1 cup non-dairy milk (230 g)
• 1/3 cup vegan butter (80 g)
• 1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp water)
• 2 Tbsp white sugar (25 g)
• 3 g active dry yeast or 10 g fresh yeast
• 1 1/5 tsp sea salt (8 g)
• Zest of a lemon
• 2 Tbsp dark muscovado (25 g) + 2 Tbsp brown sugar (25 g) or 1/4 cup raw cane sugar (50 g)*
• 1 Tsbp cinnamon

Instructions

1. Prepare the vegan egg by mixing the ground flaxseeds with water and set aside 5 minutes while preparing the other ingredients.
2. In a bowl add all the ingredients and mix without overmixing. Let it rest for 10 minutes.
3. Work the dough on a clean surface for 10 minutes folding it on itself until it has a smooth and elastic texture.
4. Let it rise for an hour and a half at room temperature. The dough does not need to double in size.
5. In the meantime prepare the sugar and cinnamon mixture. If you use dark muscovado sugar use half brown sugar and half muscovado and if you use panela, only panela.
6. Work the dough again for 20 seconds to remove excess air.
7. Divide the dough into 9 portions of approximately 90-100 g each (we can weigh them so that all the buns have the same size).
8. Roll each portion with your hands as shown in the step-by-step photos and let them rest for 10 minutes.
9. Create a 15-20 cm cane with each ball (step-by-step photo).
10. Spread the cinnamon mixture on the surface and roll each cane in the mixture stretching it and rolling it on itself (photo).
11. Create a spiral on a baking sheet with baking paper.
12. Let the rolls double in size at room temperature. The cinnamon mixture will caramelize.
13. Preheat the oven to 240 degrees and bake the rolls for 8-10 minutes until they are golden brown but the caramel isn't burned.
14. Let them cool on the baking sheet for 5 minutes and then transfer them to a rack.

Notes

*The mixture of dark muscovado and brown sugar is the best for the caramelization but you can use raw cane sugar instead.

Raw cane sugar is also known as Panela