Makes 12-16 Rolls
350ml non dairy milk - I used organic unsweetened soya milk
1 1/2 Tbsp cyder vinegar
60ml tepid water
14g instant dried yeast
2 Tbsp of melted vegan butter
60ml light rapeseed oil
540g plain flour
1 tsp of sea salt
300g light brown sugar
115g vegan butter, softened
1/2 tsp bicarbonate of soda
1 1/2 tsp cinnamon powder
1 1/2 tsp vanilla paste
For the icing:
Sieved Icing Sugar
In a saucepan, combine the soy milk and cyder vinegar and leave for 15 minutes to sour. This will make your buttermilk.
In a mixing bowl dissolve the dried yeast into the tepid water and also leave for 15 minutes until creamy.
Heat the buttermilk gently and add the melted butter and rapeseed oil, stir and take off the heat when warmed through. Then pour this mixture into your mixing bowl with the yeast/water mixture and stir well.
In another mixing bowl sieve the flour, salt and bicarb, then add the dry mixture to the wet mixture slowly and combine until the mixture forms a dough. Lightly knead the dough and then leave the dough in the mixing bowl with a clean tea towel over the bowl for 20 minutes to prove.
In a saucepan, melt the remaining vegan butter, then add the sugar, vanilla paste and cinnamon to make your cinnamon filling.
Lightly flour a worktop and turn out your dough. Roll the dough with a rolling pin into a large rectangle shape. Spread your cinnamon filling over the top of the dough and then roll into a log, pinching the dough at the end to seal the filling.
Cut the log into 12-16 discs around an inch thick and place onto a greased baking sheet. I just spray mine with Frylight.
Cover the tray with a tea towel and leave to prove for another 40 minutes.
Meanwhile preheat the oven to 200C (180C Fan).
Bake the rolls in the oven for around 20 minutes until golden brown. Remove and leave to cool for 10 minutes before icing.
In a small dish sieve icing sugar and add tepid water a little at a time to make a thick, but pourable water icing. Drizzle the icing liberally over the cinnamon rolls and leave to set.
Eat and Enjoy!
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Big Vegan Love,