1⁄4 cup vegan butter, or margarine at room temperature For the Filling
1⁄2 cup vegan butter or coconut oil, room temperature
1/2 cup pistachio butter
3⁄4 cup coconut sugar
1 cup chopped pistachios
Frosting
Sugar syrup
2 cups brown sugar
1 cup water
2 tbsp rose water
Method
In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.
Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food colouring.
Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.
Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and place in a warm place until double in size.
Once the dough is doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. Cook the sugar syrup until the sugar has dissolved and becomes slightly thick, remove to cool.
For the filling – smear a generous layer onto the cinnamon roll, and sprinkle over the sugar, pistachio butter, and chopped pistachio.
Carefully roll cinnamon rolls into the log from the longest side up. Once completely rolled, place seam side down.
Add a drizzle of the sugar syrup at the bottom, and cut the cinnamon rolls into 12 even-sized pieces.
Place into a large non-stick pan with a flat base, pan and cover to rise for 45-60 minutes or until cinnamon rolls have risen.
Preheat to 180 degrees Celsius.
Once heated, place the dish inside and bake in the oven for 30-35 minutes. Once baked, remove from the oven and pour over the sugar syrup.
Cream together the frosting and then add a generous scoop to the lukewarm cinnamon buns and some pistachios on top. Serve slightly warm and gooey.
