Vegan Cinnamon Rolls

METHOD

  1. Mix the flour, salt, yeast, and sugar in a large mixing bowl.
  2. Pour in the lukewarm (not cold!) almond milk and stir everything together with a large wooden spoon. Then add the olive oil and integrate.
  3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
  4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You then reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
  5. When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel.
  6. Leave this in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size).
  7. Empty the dough out on to a work surface and push the air out with your fingertips.
  8. Roll the dough flat until it is 40-45 cm wide and 18-20 cm high (photo 1).
  9. Coat the dough with olive oil making sure to cover the entire dough.
  10. Sprinkle a layer of sugar on the dough and then a layer of cinnamon – these will stick to the olive oil (photo 2 and 3).
  11. Starting from the bottom, roll the dough tightly so that at the end you have one horizontal “dough snake” (photo 4).
  12. Cut the dough into 12 segments, which comes out around 3-4 cm per segment (photo 5).
  13. Place the segments horizontally (like a tree trunk) on an oiled baking tray, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal (photo 6).
  14. Leave the buns (covered with a kitchen towel) to prove again for another hour. During this time preheat the oven to 180° C / 350° F.
  15. Place the buns in the oven to bake for 18-20 minutes.
  16. While the buns are baking, create the glaze by warming the almond milk, brown sugar and cinnamon in a small saucepan.
  17. Take the buns out of the oven when they are lovely and golden, and glaze them while they are still hot. Try and use all of the glaze, and let it seep into the buns and the gaps between them.

cooking: 18 minINGREDIENTS BUNS

  • 220 g / 1¾ cup strong (bread) flour
  • 250 g / 2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 10 g / 1 tsp salt
  • 7 g sachet fast-action dried yeast
  • 300 ml / 1¼ cup almond milk
  • 1 tbsp olive oil + a little for pan glazing

BUN FILLING

  • 2 tbsp olive oil (enough to cover dough)
  • 4 tbsp / ¼ cup brown sugar (enough to cover dough)
  • 2 tbsp cinnamon (enough to cover dough)

GLAZE

METHOD

  1. Mix the flour, salt, yeast, and sugar in a large mixing bowl.
  2. Pour in the lukewarm (not cold!) almond milk and stir everything together with a large wooden spoon. Then add the olive oil and integrate.
  3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
  4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You then reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
  5. When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel.
  6. Leave this in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size).
  7. Empty the dough out on to a work surface and push the air out with your fingertips.
  8. Roll the dough flat until it is 40-45 cm wide and 18-20 cm high (photo 1).
  9. Coat the dough with olive oil making sure to cover the entire dough.
  10. Sprinkle a layer of sugar on the dough and then a layer of cinnamon – these will stick to the olive oil (photo 2 and 3).
  11. Starting from the bottom, roll the dough tightly so that at the end you have one horizontal “dough snake” (photo 4).
  12. Cut the dough into 12 segments, which comes out around 3-4 cm per segment (photo 5).
  13. Place the segments horizontally (like a tree trunk) on an oiled baking tray, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal (photo 6).
  14. Leave the buns (covered with a kitchen towel) to prove again for another hour. During this time preheat the oven to 180° C / 350° F.
  15. Place the buns in the oven to bake for 18-20 minutes.
  16. While the buns are baking, create the glaze by warming the almond milk, brown sugar and cinnamon in a small saucepan.
  17. Take the buns out of the oven when they are lovely and golden, and glaze them while they are still hot. Try and use all of the glaze, and let it seep into the buns and the gaps between them.

Congratulations! You are ready to enjoy these yummy cinnamon rolls. Please share a with the group if you do make this recipe. Let us know if you decide to vary/change it in any way. Thank you for sharing!

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