Cinnamon snails (vegan)

Preparation steps

• Pour water into a bowl, then add vanilla extract, lemon zest and a little flour and whisk until a uniform mixture is obtained. Then add the yeast and stir until combined with the mixture.
• Add salt and sugar and stir until combined. Now gradually add the flour little by little to the mixture, and finally knead it nicely with your hands. The dough should be smooth and soft. Cover the bowl with the dough and let it rise (1-2h).
• When the dough has risen, roll it out into a rectangle approximately 5mm thick. Coat with melted coconut oil and sprinkle evenly with a mixture of cinnamon and sugar. Do not sprinkle 1 cm of the upper edge of the rectangle with the mixture, but when you roll the whole roll, lightly tap the last cm with water (I literally take water in a spoon and gently tap that edge with my fingers) and then "glue" the end of the roll so it doesn't open.
• Cut the roll into equal pieces of approx. 1.5-2 cm (it is best not to knead them with a knife) and immediately place them on baking paper. Cover and leave for a while to rise on the protrusion (I leave them even for 1h).
• Preheat the oven to 180 ° C and bake for about 10-12 minutes (depending on the thickness of the snail).
• Mix powdered sugar with water, and when the snails get a light color, take them out of the oven and coat them with glaze and let them bake for another min-2.
• ADDITIONAL TIPS: * You can also replace the water in the dough with almond (or other) milk. * You can also add a tablespoon or two of margarine to make the dough a little softer. * Sugar can be any color, I prefer brown. FOR FREEZING: when you cut the roll into snails and when they rise, put the whole tray in the hairdresser to freeze a bit. Store the frozen ones in a bag and use them later as desired.