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Cheesy Vegemite Vegan Cinnamon Scrolls

The stretchy, gooey cheese, combined with the sharp salty taste of Aussie Vegemite is sure a match made in heaven even for the non Vegemite lovers...lol

Course Snack
Cuisine Australian
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 422 kcal

Ingredients

  • 1 cup almond milk warmed
  • 3 tbsp vegan butter
  • 1 tbsp apple cider vinegar
  • 7 grams instant yeast 2 x 1/4 tsp
  • 3 cups plain flour sifted
  • 1 tsp baking powder sifted
  • 1 tsp extra virgin olive oil
  • 1 cup vegan butter
  • 2 tbsp Vegemite
  • 200 grams vegan mozarella
  • 1 tbsp ground flax seed

Glaze

  • 1/4 cups almond milk
  • 1 tbsp maple syrup

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 and add apple cider vinegar 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 and using the dough hook attachment, combine the ingredients till a dough forms. Roughly 5-10 min.

    Add a little almond 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 knife spread the butter, then the vegemite evenly over the dough. 

  11. Then generously sprinkle the vegan mozzarella cheese and flax seed 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. Vegemite Scroll best eaten while still warm for maximum gooeyness.

    * Caution, cheese will be hot

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 normally 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
Cheesy Vegemite Vegan Cinnamon Scrolls
Amount Per Serving (70 g)
Calories 422 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Cholesterol 17mg6%
Sodium 476mg21%
Potassium 215mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 1285IU26%
Calcium 192mg19%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.