Jump to RecipeMmmmm Soft & Fluffy Cinnamon Scrolls & They’re Vegan
I’m a lover of baked goods and being the passionate cook that I am, no way am I going to let a little butter, egg and milk get in the way of me enjoying my cakes, cookies, pastries and soft, fluffy, cinnamon scrolls!
“I’m Going To Bake Vegan & Eat It Too”
These soft, fluffy & vegan cinnamon scrolls are one of the first baked goods I attempted when I first went plant based and boy are they amazing.
So soft, buttery, full of aromatics cinnamon, nutmeg and dripping with soft sugary icing, you wouldn’t think it’s vegan!
Not Hard At All To Make & The Result, Delicious
I thought making these guys would be hard or wouldn’t taste the same being vegan, but they were really easy to make and I must say easy to eat too…lol
Only 10 min in the mixer, 15 min putting it together, 5 min to cut & roll and the rest was literally just letting the scrolls rest & bake…lol. And they taste delicious!
Easy, Yummy Treats For The Kids 👍
These cinnamon scrolls are really easy to make, so easy I always whip up a batch for the kids lunches and as a sweet treat to go with my cup of coffee.
You can also use the dough for a savoury scroll too. I’ve got a recipe for a cheesy Vegemite scroll, if you’re interested in trying. Link down below 👇
Or try spinach and vegan cream cheese, choc chip, apple and sultanas, the filling ideas are endless. But the sweet cinnamon scroll will always be my favourite.
To make mine a little healthier, I added flax seed meal and used coconut sugar instead of brown sugar to compensate for the ton of butter used…lol
What better way to get your daily dose of flax seed requirement then in these yummy scroll!
Give these guys a go and let me know what you think!
Di x
Vegan Cinnamon Scrolls
Mmmmm Soft & Fluffy Cinnamon Scrolls & They’re Vegan.
Only 10 min in the mixer, 15 min putting it together, 5 min to cut & roll and the rest was literally just letting the scrolls rest & bake…lol. And they taste delicious!
Ingredients
- 250 ml soy milk warmed
- 7 grams instant yeast 2 x 1/4 tsp
- 3 tbsp vegan butter
- 1 tbsp coconut sugar
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups plain flour sifted
- 1/4 tsp sea salt
- 1 tsp baking powder sifted
- 1 tsp extra virgin olive oil
- 1 cup vegan butter
- 1/3 cup coconut sugar
- 1 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
- 1/2 tbsp ground ginger
- 1 tbsp ground flax seed
Glaze
- 1/4 cups almond milk
- 1 tbsp maple syrup
Icing
- 1 cup icing sugar
- 2-3 tbsp soy milk
Instructions
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Heat milk & butter in the microwave till just warm and the butter has melted. Roughly 1 min depending on your microwave voltage.
If too hot let it cool or it will cook the yeast resulting in no rise.
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When milk is ready, pour milk in mixer jug, add apple cider vinegar, sugar and stir.
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Then sprinkle yeast on top and let it sit for 10 min.
Yeast should be smelling strong and looking thick on top.
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Then add sifted flour, baking powder, vanilla extract, sea salt and using the dough hook attachment, combine the ingredients till a dough forms. Roughly 5-10 min.
Add a little more soy milk if dough is too dry and flour if dough too sticky.
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In a separate bowl, put 1 tsp of oil and rub it around the bowl to stop the dough from sticking.
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Remove dough from mixer and place it in the greased bowl.
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Cover bowl with a tea towel and place bowl in a warm and draft free spot to proof for 1 hour.
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When dough have doubled in size, remove dough onto a lightly floured surface and shape into a ball.
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Roll dough out into a rectangle.
Dough should roll out roughly 40cm x 50cm
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Using a spoon or spatula spread the butter, then sprinkle cinnamon, nutmeg, ginger, flax seed and sugar evenly over the dough.
To Roll
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Grab the bottom edge of the dough and fold it tightly across and start rolling the dough to the end.
Note: Try to gently pull the dough and fold/wrap it around tightly to insure filling is securely encased.
Once rolled, give the roll a gentle squeeze & stretch to shape the roll evenly.
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Using a serrated knife, cut your dough in 1 single slice, roughly 2cm apart.
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Place scroll (swirl facing up) on a lined 30 x 30 baking tray.
Make sure to place scroll roughly 1cm apart from each other to allow room for growth.
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Let the scroll rest for 30 min before putting in a pre heated oven.
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Brush a little butter and the glaze over the top and then bake in oven at 180C or 350F, for 25 – 30 min or until scrolls are golden brown.
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Cinnamon scrolls can be enjoyed when they have cooled slightly or you can drizzle them with icing for added indulgence…
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To ice, leave cinnamon scroll to cool completely before pouring icing over it.
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To prepare icing, starting 1 spoon at a time, simply add 2 – 3 tbsp of soy milk to 1 cup of icing sugar.
You want a thick consistency. Too runny and it will run off the scrolls.
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Pour icing over cooled cinnamon scrolls.
Recipe Notes
To easily roll a rectangle dough, using your rolling pin indent a cross in the middle and roll each corner out and then up and down across till rectangle is formed.
Be sure to evenly coated your dough with filling ingredients, you don’t want one side to have more filling then the other.
When rolling, try to gently pull the dough and fold/wrap it around tightly to insure filling is securely encased.
Once rolled, give the roll a gentle squeeze & stretch to shape the roll evenly.
You can use any plant based milk for this recipe. I use oats or soy when I’m baking for the kids school lunches for a nut free version.
*Nutrition information is approximate and is meant as a guideline only*
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