All I can think about at the moment is vegan cinnamon rolls. They’re currently a huge factor in my worklife, demonstrating them to year 9’s and then devouring them after, making said year 9’s make them with interesting results! This weekend, I really got into the mood for baking, and I was curious to see how I could turn my one hour cinnamon rolls into properly proved vegan cinnamon rolls, and here we are!
The vegan cinnamon rolls are so soft, pillowy and absorb the icing and cinnamon in a way that is just pure heaven. I emplore you to give them a go!
How do the two recipes compare?
The recipe is still the exact same recipe as you’ll find in the one hour recipe. However, the length of time to make them goes from an hour to 3. The key to the long form method of this recipe is in the kneading. You need to knead by hand for about 10 minutes until smooth and elastic. The easiest way to know when it is ready is when it bounces back at you when you prod the dough. You then need to put your dough back in an oiled bowl, cover it with a teatowel and let it double in size in the warmest place you can find. For me, thats in the airing cupboard.
Once doubled, knock out the air, roll into a rectangle, cover in liberal amounts of sugar and cinnamon, roll up, slice and put into a baking tin swirl side up. At this point, you again want to stick the rolls back in that warm place to prove, again for about an hour until you’ve seen some growth!
Then, cover with a little milk glaze, pop in the oven for 15 minutes until golden brown and hollow when tapped. At this point when warm, cover with copious amounts of glace icing, trust me, you won’t regret it!
Equipment for vegan cinnamon rolls
- Mixing bowl
- Table knife
- Scales
- Baking tin
- Tea towel
The easiest way to tear and share vegan cinnamon rolls
- 200 g Strong white flour
- 1 tsp Mixed spice
- 25 g Caster sugar
- 1 pinch Salt
- 1 tsp Fast action yeast
- 25 g Butter
- 125 ml Warm milk
- 50 g brown sugar
- 1 tsp cinnamon
- 200 g icing sugar
- 30 ml water
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In a bowl, add in all of your dry ingredients and stir.
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Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
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Slowly pour the warm milk into the bowl (you might not need all the milk) and use a knife to stir together until the dough comes away from the sides into one piece.
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Lightly flour a surface and knead with your hands for 5-10 minutes until smooth and elastic.
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Place back in a bowl, cover and put in a warm place for an hour until doubled in size.
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With a rolling pin, roll out your dough to form a 1/2cm thick rectangle.
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Sprinkle the sugar and cinnamon mix onto the rectangle. Roll the dough from the long side into a sausage shape.
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Use two fingers to measure each cinnamon roll slice. Place these onto your greased baking tray swirl side up.
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Cover the rolls again and put back into your warm place for an hour until doubled in size again.
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Add into your cold oven. Turn the temperature up to 180°C (gas 4, 350F) and cook for 15 minutes until the dough is golden brown and hollow when tapped.
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Leave to cool slightly, then drizzle on your glace icing. Serve warm.