Vegan Cinnamonroll-Cake | Recipe | Zucker&Jagdwurst

Ingredients

• For the base:
• 250 g (2 cups) flour (type 550)
• 1/2 (21 g) (0.75 oz) cube of fresh yeast
• 40 g (0.33 stick) vegan butter
• 125 ml (0.5 cup) plant-based milk
• 1 tbsp sugar
• 1 tsp salt
• For the cinnamon butter:
• 50 g (0.5 stick) vegan butter
• 50 g (0.25 cup) sugar
• 2 tbsp cinnamon
• For the filling:
• 150 g (1.33 stick) vegan butter
• 74 g (2.66 oz) vegan vanilla pudding powder
• 60 ml (0.25 cup) soy milk
• 800 g (3.33 cups) plant-based natural yogurt
• 50 g (0.25 cup) brown sugar
• 1/4 lemon (zest)
• 1/2 lemon (juice)
• For the topping:
• 150 g (1.33 sticks) vegan butter (room temperature)
• 300 g (10.5 oz) plant-based cream cheese
• 200 g (1.5 cups) powdered sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 lemon