Vegan cinnamon rolls
Fluffy, soft and doughy
Ingredients
- 1 sachet (7g) dried yeast
- 1/2 cup vegan buttery spread
- 1 cup cashew milk
- 3 cups plain flour
- 2 tsp cinnamon
- pinch of salt
- 70 g golden caster sugar
Instructions
- Heat the almond milk together with 1/3 cup of the vegan butter on a low heat until warm and melted (do not boil). Take the pan off the heat and let it cool slightly (it should be lukewarm). Pour the mixture into a mixing bowl and sprinkle on yeast (do not stir). Let the yeast activate for around 10 minutes.
- Add a tablespoon of sugar together with a pinch of salt and stir. Then, add in the flour, 1/2 cup at a time. The dough should be quite sticky.
- Transfer the dough onto a lightly floured surface and knead until it forms a loose ball. Lightly oil a large mixing bowl. Place the dough in the bowl and cover with cling film or a damp tea towel and set in a warm place to rise for about 60 minutes or until doubled in size.
- Turn dough out onto a lightly floured surfac and roll out into quite a thin rectangle, then brush with 2-3 tablespoons of melted vegan butter. Top with 60g of golden caster sugar and the cinnamon.
- Starting at long side, tightly roll up, pinching seam to seal. Cut the dough into around 10 equally sized chunks and place cut side down in a well-buttered 8 x 8inch square or round pan. Then brush with the remaining melted butter. Cover the pan with cling film and place on top of the oven (this is to let the dough rise again, while you preheat your oven to 175C).
- Bake in preheated oven for around 30 minutes, or until golden brown. Let them cool in the pan for 3-5 minutes, then serve. Or drizzle with icing/maple syrup and scatter with raisins, pecans and/or walnuts. DO IT. You know you want to.