Vegan Cinnamon Rolls with Icing
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 the dough onto a lightly floured board and knead for one minute.
Grease a bowl with butter or oil and place the dough back in it.
Cover the bowl with a towel and allow the dough to rest for 1 hour.
Meanwhile, preheat the oven to 180 degrees Celsius (360F), fan-forced.
Grease the baking tin with butter.
After an hour, turn the dough onto a lightly floured board.
Roll out the dough into a thin rectangle about 1cm thick.
Make the filling by mixing the cinnamon and sugar.
Brush the melted butter over the dough.
Sprinkle the cinnamon and sugar mixture over the dough.
Tightly roll up the dough into a cigar and cut into 8 even portions.
Arrange the portions evenly in the prepared tin.
Bake in the oven for 20-22 minutes until golden.
In the meantime, whisk together the icing ingredients until smooth.
Once the rolls are out of the oven, drizzle the icing over the top.
Serve warm.
