Total fat Saturates Salt Sugar Protein4.4g 1g trace 42g 4.8gCinnamon rolls
By Holly Jade (www.thelittleblogofvegan.com)
Makes 9 rolls | Prep 40 mins plus rising |
Cook 25 mins | Calories 360 (per roll)FOR THE ROLLS
240ml (1 cup) dairy-free
milk (I used unsweetened
almond milk)
30g (2 tbsp) vegan butter
9g sachet active dry
yeast powder1 tbsp golden caster sugar
410g (3¼ cups)
self-raising flourFOR THE FILLING
10g (3 tsp) vegan butter
1 tsp vanilla bean paste
1 tbsp golden caster sugar
FOR THE GLAZE
350g (2¾ cups) icing sugar
1 tsp vanilla bean paste
1 tbsp vegan cream cheese
45ml (3 tbsp)
dairy-free milk1 Place the dairy-free milk and butter
into a saucepan and heat until
melted. Allow to cool a little.
2 Transfer to a bowl, add the yeast
and mix. Pop in a warm place and
cover with a tea towel to allow
the yeast to activate. This will take
approximately 15 minutes.
3 Once the yeast is foamy, add the
sugar. Mix until combined.
4 Add the sifted flour to the yeast
mixture, a little at a time, until
a sticky dough forms.
5 Knead the sticky dough on a lightly
floured surface for a few minutes
until it becomes smoother.
6 Place in a lightly oiled bowl and
cover with a clean tea towel. Allow
to rise for approximately 2 hours in
a warm area. You want the dough to
double in size.
7 Flour a clean surface and roll the
dough into a rectangular shape.
8 Mix the vegan butter and vanilla
bean paste together, then spread all
over the dough.
9 Sprinkle 1 tbsp sugar over the
melted butter, making sure it's even.
10 Starting at a long side, roll the dough
into a log, pinching it as you go to
keep it rolled up.11 Using a knife or string, cut into
2-5cm (1-2in) rolls.
12 Generously grease a square baking
tin with melted vegan butter and line
up the cinnamon rolls, leaving space
as they will rise.
13 Brush melted vegan butter over
each roll.
14 Cover with a clean tea towel and
pop back in a warm area and allow
to rise for 20 minutes.
15 Preheat the oven to 180°C/Gas
Mark 4.
16 Once the rolls have grown in size,
bake in the middle of the preheated
oven for 20-25 minutes, or until
golden in colour.
17 Once baked, remove from the oven
and set aside.
TO MAKE THE GLAZE
1 Place the icing sugar, vanilla, vegan
cream cheese and dairy-free milk
in a food processor or blender and
whizz until smooth. Add as much
milk as needed for a smooth glaze.
2 Smooth over the rolls until fully
coated. Serve the rolls while warm.
Best enjoyed on the day of making.
TIP Once cooled, these can be stored
in a sealed container.