Homemade Vegan Cinnamon Rolls
Ingredients
Dough
- 3 tablespoons vegan butter
- 1 cup non-dairy milk
- 1 packet instant yeast (7g)
- 1 tablespoon brown sugar
- 2 1/2 cups self-raising flour
- 1/4 teaspoon salt
Filling
- 1/4 cup vegan butter, melted
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- *Optional: sprinkle of brown sugar
Icing
- 3/4 cup icing sugar + 2 tablespoons non-dairy milk
Preparation
Heat the butter and milk until the butter is melted. Let the mixture cool until just warm, then sprinkle in the yeast. Stir in the sugar and salt, and set aside for 10 minutes to activate the yeast.
Stir in 1/2 cup of flour at a time until a thick dough forms. Transfer to a lightly floured board and knead for one minute.
Grease the bowl with butter or oil, place the dough back in, cover with a towel, and let it rest for 1 hour.
Meanwhile, preheat the oven to 180 degrees Celsius (360F), fan-forced, and grease the baking tin with butter.
After an hour, turn the dough onto a lightly floured board and roll it out into a thin rectangle about 1 cm thick.
Mix the cinnamon and sugar for the filling. Brush the melted butter over the dough and sprinkle with the cinnamon-sugar mixture.
Tightly roll up the dough, cut into 8 even portions, and arrange them evenly in the prepared tin.
Bake in the oven for 20-22 minutes until golden.
Whisk together the icing ingredients until smooth. Once the rolls are out of the oven, drizzle the icing over the top and serve warm.
