Vegan Cinnamon Rolls
In todays post I will be showing you how I made vegan cinnamon rolls for the first time.
For this recipe you will need:
240 ml of Soy milk (or any other non-dairy milk)
1 Table spoon of Sugar
1/4 teaspoon of Salt
360 grams of Plain Flour
Icing Sugar
8 Table Spoons of Vegan butter (this can vary depending on the amount of butter you use for the filling)
2 and 1/4 teaspoons Yeast
Bicarbonate of soda
Cinnamon
Method:
1: First you will need to use a sauce pan heat up the soy milk and 3 tablespoons of butter, on a high heat bring it to boiling and instantly bring off the heat. It will heat up very quickly, make sure that you and allow to the mixture to cool slightly so that it is still warm.
2- Pour the mixture into a mixing bowl and then add the yeast and leave for 10 minutes for it to activate.
3- Add in the sugar and salt, next add the flour bit by bit. Mix it all in and then knead it all together on the chopping board.
4- Give the mixing bowl a quick clean, lightly oil and place bowl of dough back in, cover with a towel (first i used foil and changed my mind to a towel) leave for an hour. Leaving the dough for an hour or longer allows the dough to rise.
5- The next stop is to make the filling for the rolls, first melt the butter (around 3 tablespoons) in the microwave - watch it, as it happens quickly and only needs around 30 seconds. When you bring it out of the microwave theres a chance it may look like it has not completely melted give it a quick stir for it to all melt. To the melted butter add in the cinnamon, this is up to your own discretion how much you put in, I am a big fan of cinnamon so added a fair amount but I think it is best to eyeball the amount of cinnamon you put in to the butter. At least 1 1/2 teaspoons of cinnamon)
6- After you have left the dough to rise, roll it out in to a long thin rectangle. When you roll out the dough you may find that you need to split the dough to fit on your chopping board. Brush or spread the rolled out dough with the filling and top with a light sprinkle of sugar.
7- To create the individual cinnamon roll you need to roll dough and chop it into pieces at around 2 inches - repeat until you are out of dough.
8- Put each piece of the cinnamon roll into the glass tray, this next step is optional. I put a little extra of the filling on top of the rolls.
9- Cover the tray up with a towel on top of oven for 5 minutes to allow it to rise further.
10- Cook for 25-30 minutes or until golden brown and you feel the are ready.
11- Allow the cinnamon rolls to cool before topping with icing on top. I did a regular icing glaze and added a bit of vanilla flavouring. I found that this was not the best option for cinnamon rolls as it just rolled off of them, a thicker icing would be best. Next time I think that I will attempt to do the reguar icing for cinnamon rolls which is made with butter to create a thick icing.
12- I served mine hot with ice cream. The swedish glace vanilla ice cream is usually £2.50 in tesco, in my opinion this is the best one!
For this recipe you will need:
240 ml of Soy milk (or any other non-dairy milk)
1 Table spoon of Sugar
1/4 teaspoon of Salt
360 grams of Plain Flour
Icing Sugar
8 Table Spoons of Vegan butter (this can vary depending on the amount of butter you use for the filling)
2 and 1/4 teaspoons Yeast
Bicarbonate of soda
Cinnamon
Method:
1: First you will need to use a sauce pan heat up the soy milk and 3 tablespoons of butter, on a high heat bring it to boiling and instantly bring off the heat. It will heat up very quickly, make sure that you and allow to the mixture to cool slightly so that it is still warm.
2- Pour the mixture into a mixing bowl and then add the yeast and leave for 10 minutes for it to activate.
3- Add in the sugar and salt, next add the flour bit by bit. Mix it all in and then knead it all together on the chopping board.
4- Give the mixing bowl a quick clean, lightly oil and place bowl of dough back in, cover with a towel (first i used foil and changed my mind to a towel) leave for an hour. Leaving the dough for an hour or longer allows the dough to rise.
5- The next stop is to make the filling for the rolls, first melt the butter (around 3 tablespoons) in the microwave - watch it, as it happens quickly and only needs around 30 seconds. When you bring it out of the microwave theres a chance it may look like it has not completely melted give it a quick stir for it to all melt. To the melted butter add in the cinnamon, this is up to your own discretion how much you put in, I am a big fan of cinnamon so added a fair amount but I think it is best to eyeball the amount of cinnamon you put in to the butter. At least 1 1/2 teaspoons of cinnamon)
6- After you have left the dough to rise, roll it out in to a long thin rectangle. When you roll out the dough you may find that you need to split the dough to fit on your chopping board. Brush or spread the rolled out dough with the filling and top with a light sprinkle of sugar.
7- To create the individual cinnamon roll you need to roll dough and chop it into pieces at around 2 inches - repeat until you are out of dough.
8- Put each piece of the cinnamon roll into the glass tray, this next step is optional. I put a little extra of the filling on top of the rolls.
9- Cover the tray up with a towel on top of oven for 5 minutes to allow it to rise further.
10- Cook for 25-30 minutes or until golden brown and you feel the are ready.
11- Allow the cinnamon rolls to cool before topping with icing on top. I did a regular icing glaze and added a bit of vanilla flavouring. I found that this was not the best option for cinnamon rolls as it just rolled off of them, a thicker icing would be best. Next time I think that I will attempt to do the reguar icing for cinnamon rolls which is made with butter to create a thick icing.
12- I served mine hot with ice cream. The swedish glace vanilla ice cream is usually £2.50 in tesco, in my opinion this is the best one!
Enjoy!
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