Thursday, June 21, 2018

How to make vegan cinnamon scrolls

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If you’ve always thought cinnamon scrolls were difficult and fiddly to make and required way too many ingredients for your simply-stocked pantry, you should be pleasantly surprised to find out making them is actually a cinch. Emily-May Yeo walks you through the process below.

Glazed Cinnamon Scrolls

Makes 12

1 tsp instant yeast

1 cup soy/almond/any kind of dairy free milk

1/2 cup Nuttelex or other dairy free butter

1/4 tsp salt

2 1/2 cup plain flour

1/4 cup caster sugar


Cinnamon filling:

1 tbs ground cinnamon

1 tbs caster sugar



1/2 cup icing sugar

2 tbs dairy free milk

  1. Preheat the oven to 180C fan-forced.
  2. Heat 3 tbs of the butter spread and milk either in a saucepan or microwave until the butter gently melts. Make sure it doesn’t get too hot or it will kill the yeast.
  3. Transfer the milk to a large bowl and sprinkle over the yeast. Let is sit for 10 minutes while it activates, then stir in the salt and 1 tbs of the sugar.
  4. Add the flour in, 1/2 cup at a time, stirring as you go. Continue adding the flour until it becomes too thick to stir. Turn out onto a lightly floured surface and gently knead into a loose ball. Place in an oiled bowl and let it sit in a warm place for about an hour until it rises, or doubles in size.
  5. Roll out on a lightly floured surface to form a long thin rectangle then brush with the remaining butter spread, melted. Top with the cinnamon and the remaining sugar.
  6. Tightly roll up the dough and slice into 2 inch wide pieces. Place on a lined square baking tin and position the rolls, cut side up, in the tray. Be sure to gently pack them close together so they don’t unravel.
  7. Bake the scrolls in the oven  for 25 minutes or until golden brown. Meanwhile, mix together the icing sugar and milk until a smooth icing forms. Drizzle over the cooked scrolls.

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