Cinnamon Scrolls

So the cool thing about me still being an omnivore is that when I tell you something tastes exactly the same as its non-vegan counterpart, you know I’m telling the truth šŸ˜‰ these are gorgeous and have been my breakfast for the past few days. Despite having to use 100% wholemeal flour because I used all the plain in something else and didn’t put it on the shopping list (lol…) it made barely any difference and they’re still sweet, soft and awesome.


 

Ingredients

Bread:

4 cups plain flour
1/2 cup caster sugar (may need to add a little more if using wholemeal flour)
1 1/2 cups warm plant-based milk – I usedĀ @califiafarmsĀ almond this time
2 heaped tsp yeast
3 tbsp non-palm vegetable oil
1 tsp salt
A little extra flour, for dusting
A little extra milk, for glazing

Cinnamon filling:

1/2 cup vegan margarine or equivalent, well-softened – I did a half-half ratio of vegetable shortening and sunflower oil
1 cup brown sugar
3 tbsp ground cinnamon

Icing:

1 1/2 cups icing sugar
3 tbsp hot water
1/2 tsp ground cinnamon

 

Method

In a small bowl or jug, combine yeast, sugar and warm milk. Set aside in a warm place for 5 minutes or until frothy.

Sift flour and salt into a large bowl and make a well in the middle. Stir in yeast mixture, then continue to bring together with hands until it forms a soft dough. Dust benchtop with extra flour. Knead for 10 minutes, until really soft and smooth. If too dry, add a little more milk – if too wet, add a little more flour.

Place dough in a greased bowl, cover with a damp tea towel and leave in a warm place for an hour or until doubled in size (oven at 35*!) While dough is proving, combine all filling ingredients and set aside. Preheat oven to 190*C.

Remove dough from warm place and roll out until 1cm thick. Spread filling all over, then roll up lengthways into a giant log. Using a large knife, cut log into 5cm-wide rolls. Place rolls closely together in a 30cm x 30cm square cake tin or tray (pictured). Brush with extra milk and leave for another 20 minutes to rise a little more.

Place scrolls in oven and bake for 15-20 minutes or until risen and cooked through.
Combine all icing ingredients and drizzle onto warm cinnamon scrolls. Serve immediately, or keep in an airtight container for 3-4 days – if slightly stale, just heat them up for 15 seconds in the microwave for awesomeness again šŸ™Œ

 

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