Vegan Sourdough Cinnamon Roll, Part 2 of 2 – Butterfly and Apple Rose Shape Treats

Let’s begin by making butterfly shape cinnamon rolls. First, we will prepare the Vegan Cinnamon Chocolate Filling. Lay the purple and plain flattened dough on top of one another, ensuring that they both are properly aligned by stretching the dough. Use the rolling pin to roll to get the rectangular shape. Next, we will apply a thin and even layer of the Vegan Cinnamon Chocolate Filling. Brush to the edges except for the far-right side, leaving four to five centimeters uncoated. Make a three-to-five-centimeter fold from the left edge of the dough sheet. Then continue rolling till it reaches the far-right edge, which has been left uncoated.

Now the rolled-up dough has sufficiently chilled. Dust some flour under the dough. Cut the roll into smaller pieces of around one to one and a half centimeters. Flip two dough pieces on their sides so that the fillings are facing upwards and look symmetric. Use the chopsticks to squeeze the pair of dough pieces about two-thirds of the way from the top. Cover the dough with a damp cloth and ferment for 45 minutes at room temperature of between 28ºC to 30ºC. When our “butterflies” have expanded to twice their original size, place them in the preheated oven to bake at 190oC for about 25 minutes or until slightly golden. Our beautiful and delicious freshly baked butterfly shape cinnamon rolls are ready.

Next, let’s make some delicious Apple Rose Cinnamon Rolls. First, slice some apples. Place these apple slices in batches of five for later use. Next, we will caramelize the apple slices by placing them into a frying pan.

We have made an orange color dough into a rectangle of 20 centimeters by 40 centimeters. Cut out nine discs from the dough using a cookie cutter of six centimeters in diameter. Using the rolling pin, further flatten the dough discs and make them larger.

We will now assemble the dough discs and apple slices to form the apple rose. Now, it looks like a blooming rose! Squeeze to tighten and narrow the middle of the cylinder shape. Mark the middle with a knife. Place a piece of cotton thread over the mark and cut the dough cylinder into two. Glaze them with a layer of vegan egg substitute to give them an attractive glossy appearance. Then bake in a preheated oven at 180ºC for 30 minutes. Our delightful Cinnamon Apple Rose Roll is now ready.

For the Vegan Egg White Substitute the ingredients are: 10g of vegan sugar 5g of highly concentrated soymilk 5g of vegetable oil