Fluffy Cinnamon Rolls

Makes About 12

Fluffy Cinnamon Rolls – a delicious snack with a coffee.

This recipe requires a bread-maker.

Oven Temperature 180ºC/350ºF

Ingredients for the dough
230ml soya milk (1 cup)
50g vegan margarine
40g sugar
Vanilla seeds from 1/4 of a vanilla pod (or vanilla bean paste)
A pinch of salt
360g strong white flour (3 cups) 2 teaspoons yeast (1 x 7g packet)
Filling Ingredients
30g softened/melted margarine
75g soft brown sugar
1 rounded tablespoon of ground cinnamon
Icing Ingredients
20g vegan cream cheese
20g margarine
120g icing sugar
1 teaspoon of vanilla extract

1) Warm the milk in a pan with the margarine. When it’s quite warm and the margarine is melting, take the pan off the heat and leave the margarine to melt.
2) Pour the milk mixture into the bread-maker. The milk mixture needs to be warm, but not hot, or you’ll kill the yeast. If it’s too hot, allow to cool slightly.
3) Add the sugar, salt and vanilla seeds. If you don’t have vanilla pods, just leave out the vanilla; don’t substitute with vanilla extract, as the alcohol in the extract may kill the yeast.
4) Add the flour and yeast, and set the bread-maker off on the ‘dough’ cycle. You could brush the lid with oil to stop the dough from sticking.
5) To prepare the filling, beat the margarine with a wooden spoon and stir the cinnamon into the sugar.
6) When the dough is ready, remove it with lightly-floured hands, knock out the air, and roll into a large rectangle. Carefully spread the margarine over the dough and sprinkle on the cinnamon sugar.
7) Roll up the dough to form a ‘log’, which should then be cut into about 12 slices with a serrated knife. Arrange the slices on a deep, greased baking tray and leave in a warm place to rise for about 45 minutes.
8) Bake at 180ºC for 20-25 minutes until light golden brown. It’s better to slightly under-cook them than to leave them in too long.
9) While the rolls are in the oven, make the cream cheese icing. Put the vegan cream cheese and margarine in a bowl and beat with a wooden spoon. Gradually stir in the icing sugar and the vanilla essence.
10) When the rolls come out of the oven, spread the icing evenly over the top while they are still hot. This will help them to retain moisture and make them nice and squidgy!

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