Vegan Almond Rolls

Name: Vegan Almond Rolls
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 24 servings
Ingredients: 1recipe Vegan Rolls Dough; 400g Ground Almonds; 100ml Oat Milk; 100g Sugar; 2tbsp Ground Cinnamon; 50ml Rum; 200g Vegan Sour Cream; 1tbsp Maple Syrup; 40ml Oat Milk; 2tbsp All Purpose Flour

These Vegan Almond Rolls are soft, sweet, and seriously cozy. Fluffy yeast dough gets filled with a creamy almond-cinnamon mixture (with a little rum for that bakery-style flavor), then rolled from both sides into a pretty swirl and sliced into bite-sized rolls. Finished with a simple maple-oat glaze, they’re perfect with coffee — and they freeze beautifully, too.

Total Time

105 min

Difficulty

Servings

24 servings

Categories: Breads Breakfast Desserts

Allergens: Gluten Tree Nuts

Dough Instructions

Prepare the vegan rolls dough according to its recipe and let it rise until doubled.

Filling Instructions

Warm the oat milk until steaming hot (not boiling).
Pour the warm milk over the ground almonds and mix well.
Add the sugar, cinnamon, rum, and vegan sour cream. Mix until smooth and spreadable.
Set the filling aside to cool to room temperature before spreading.

Glaze Instructions

Warm the oat milk until just warm (not hot), then stir in the maple syrup until combined.

Shaping and Baking Instructions

Line a sheet pan with parchment paper.
Preheat the oven to 180°C.
On a lightly floured surface, roll out the risen dough into a square about 3–4mm thick.
Spread the cooled almond filling evenly over the dough.
Starting from both opposite sides, roll the dough inward toward the center so the two rolls meet in the middle (a double roll).
Using a very sharp knife, slice the roll into 1cm thick pieces.
Place the pieces on the prepared sheet pan, leaving space between them because they will rise and spread.
Brush the tops gently with the glaze.
Bake for 20–25 minutes, until lightly golden and set.
Cool completely on a wire rack before serving.
Store in an airtight container at room temperature for up to 1 week.
To freeze: cool completely, then freeze in a sealed container. Thaw at room temperature about 2 hours before serving.

Notes

Let the filling cool before spreading so it stays thick and doesn’t melt into the dough.
A very sharp knife gives clean slices — if it squishes, wipe the blade and slice with confident downward cuts.
Leave generous space on the tray: these rise and puff up more than you think.
If the tops brown too fast, loosely cover with aluminum foil for the last 5 minutes.
These freeze really well: freeze fully cooled rolls, then thaw at room temp for about 2 hours.

Equipment Needed

Mixing Bowl
Kitchen Towel
Saucepan
Stove
Spatula
Kitchen Scale
Measuring Cups
Bowl
Whisk
Sheet Pan
Parchment Paper
Oven
Rolling Pin
Cutting Board
Knife
Pastry Brush
Wire Rack
Plastic Wrap