I made these rolls today for two reasons. 1 – I didn’t have any yeast and I was looking for something easy to put together, and 2 – It’s cloudy outside and cinnamon rolls are really good cloudy weather food. Any excuse for sweet treats am I right?
250 ml Almond milk (or any nut milk of your choice)
220 g granulated sugar (I used white but brown is good too)
1 TBS ground cinnamon
50 g vegan butter, melted
150 g icing sugar
1 tsp vanilla extract or essence
2 TBS lemon juice
How to do it:
Preheat the oven to 200°C and spray a dish with non-stick spray. I used a ceramic oven proof dish which looked lovely but you can use anything that’s safe for oven use.
In a medium sized mixing bowl, add your cake flour, baking powder and salt. Mix together until everything is distributed.
Chuck in your cubed butter and suing your hands, mix together until you get a slightly grainy texture. Make sure there are no big lumps of butter remaining.
Toss in your almond milk and bring together with your hands. Knead the dough until all the flour and milk is incorporated and you have a softish dough.
Let the dough sit for about 10 minutes while you mix up your filling.
Mix together the sugar and cinnamon until combined. Melt your butter separately and have at the ready.
Time to roll the dough. Lightly flour your clean work surface and using a rolling pin, roll the dough into a long rectangle. Try get it evenly about 1 cm height. My rectangle came to about 25 cm x 45 cm.
Using a pastry brush (or your hands even) brush the melted butter all over the dough. Then sprinkle your cinnamon sugar evenly on top. Press it down lightly with your palms to make sure it sticks.
Now starting from the bottom of the long end, roll your dough up until you have a lovely long sausage. Cut disks from your sausage about 3 cm long. You will want to make sure they are all the same size.
Place your spirals in your greased baking dish so they are just touching. You don’t want them too crowded. I made 2 smallish baking dishes full with a total of 15 disks.
Bake at 200°C for 25 minutes, or until the tops are a soft golden brown.
To make the icing, add all your topping ingredients into a bowl and using a hand whisk, mix until there are no lumps. You can adjust the amount of icing sugar you add depending on how thick you want it.
Let your buns rest for about 10 minutes before drizzling your topping over.
Thanks for reading, and if you give these a try drop me a message! Or better yet, tag me in your creations on Instagram @ninarlasvegas or on facebook @flightoffancy.