Vegan Recipe of the Week - Iced Cinnamon Rolls

I don't know about you but to me nothing beats a warm sugary cinnamon smell of baking on a cold January morning :-) I love cinnamon rolls and wanted to veganise them, so here is my recipe. I tried these out on non-vegans and they couldn't tell! Winner!

Makes 12-16 Rolls

Ingredients:

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

Frylight

For the icing:

Sieved Icing Sugar

Tepid Water

Method:

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!

If you enjoyed this recipe, please share with friends or on social media. Let me know if you make the rolls in the comments below and click here for more of my tasty vegan recipes.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Banana Nut Muffins with Chocolate Buttercream Frosting

Last week I had a few bananas over ripe in my fruit bowl and wondered what to do with them, I decided to try my hand at vegan muffins. As the bananas act as a binding agent in this recipe, there is no need for eggs (yay!) as in traditional muffin recipes and you only need a little fat, so these are low fat healthy muffins, you can reduce the sugar if you like but I like sweetness, and the frosting is optional but super tasty :-) 

Here is the recipe:

For the Muffins you will need:

3 over ripe bananas, mashed

55g vegan butter

200g brown sugar

250g plain flour

1 tsp bicarbonate of soda

1 tsp salt

100g walnuts or almonds

For the frosting you will need:

115g vegan butter

170g icing sugar

60g cocoa powder

1tsp vanilla extract

Dried banana pieces, walnuts or almonds for decoration

14 muffin cases

Makes 14 muffins

Method:

Pre heat the oven to 180C (160C Fan Oven)

In a mixing bowl cream together the mashed bananas, vegan butter and sugar with an electric whisk or mixer.

In a separate bowl, sieve the flour and bicarb together and add the salt. Put the nuts into a food processor until finely chopped and add to the flour mixture. Stir together.

Next, add the dry ingredients mixture slowly to the banana mixture and continue to mix or blend until combined.

Place your muffin cases into a deep muffin tray and fill each case 3/4 full of the batter.

Bake on the middle shelf for 25 minutes.

Once baked, take out of the oven and leave for 5 minutes in the muffin trays. Then transfer the muffins in their cases to a cooling rack until completely cool.

Once cool, it's time to prepare the frosting.

In a mixing bowl sieve together the icing sugar and cocoa powder. Add the vegan butter and vanilla extract. Place a clean tea towel over the mixing bowl and then mix together with an electric hand whisk or mixer. This will stop the fine powder coating everything in your kitchen! Once the frosting is combined to a nice consistency spoon it into a piping bag with a star nozzle. 

Pipe the buttercream onto the muffins as a small star in the centre (heathier) or a large swirl all over the muffin (yummier) and top with a dried banana piece or nut for decoration.

Eat and enjoy! The muffins will keep for 3 or 4 days in a tin or air-tight container. The muffins can be frozen without the frosting. 

VVx