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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!

Course Snack
Cuisine Traditional
Keyword Baked Goods, Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour
Servings 9
Calories 442 kcal

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

  1. 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.

  2. When milk is ready, pour milk in mixer jug, add apple cider vinegar, sugar and stir.

  3. Then sprinkle yeast on top and let it sit for 10 min.

    Yeast should be smelling strong and looking thick on top.

  4. 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.

  5. In a separate bowl, put 1 tsp of oil and rub it around the bowl to stop the dough from sticking.

  6. Remove dough from mixer and place it in the greased bowl. 

  7. Cover bowl with a tea towel and place bowl in a warm and draft free spot to proof for 1 hour.

  8. When dough have doubled in size, remove dough onto a lightly floured surface and shape into a ball.

  9. Roll dough out into a rectangle. 

    Dough should roll out roughly 40cm x 50cm

  10. Using a spoon or spatula spread the butter, then sprinkle cinnamon, nutmeg, ginger, flax seed and sugar evenly over the dough. 

To Roll

  1. 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.

  2. Using a serrated knife, cut your dough in 1 single slice, roughly 2cm apart.

  3. 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.

  4. Let the scroll rest for 30 min before putting in a pre heated oven.

  5. 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.

  6. Cinnamon scrolls can be enjoyed when they have cooled slightly or you can drizzle them with icing for added indulgence...

  7. To ice, leave cinnamon scroll to cool completely before pouring icing over it.

  8. 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.

  9. 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*

Nutrition Facts
Vegan Cinnamon Scrolls
Amount Per Serving (70 g)
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Sodium 298mg13%
Potassium 173mg5%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 20g22%
Protein 5g10%
Vitamin A 1260IU25%
Vitamin C 2.2mg3%
Calcium 96mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.