Vegan Cinnamon Scrolls

Sarahs Vegan Cinnamon Scrolls

 
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Makes: 12 Large Scrolls
Prep Time: 2 hours
Oven Temperature: 180

Before I started Kiss the Berry, I spent 6 months traveling around the USA, which is where I came across my first ever Acai bowl and the idea for KTB struck. But while I was munching down on Acai bowls I was also obsessed with cinnamon scrolls. Not the healthy kind in this recipe though. So of course, I made it my mission to recreate the scrolls to be as healthy as possible. These are vegan & refined sugar-free!
 

Ingredients:

Dough:
2 cups Almond Milk
1/2 cup Vegan Butter or Nuttelex
3 teaspoons of Instant Dried Yeast
1/4 cup Coconut Sugar
5 & 1/2  cups All-purpose Flour

Filling:
1/2 cup Vegan Butter or Nuttelex
3/4 cup Coconut Sugar
3 teaspoons Ground Cinnamon

Icing (Optional):
1 cup Icing Sugar
2 tablespoons Almond Milk
1 tablespoon Vanilla

Method:

  1. To start, put the almond milk and vegan butter in a bowl together and blitz in the microwave until the butter has just melted. 

  2. You want the butter mixture to be just warm and it is really important that it isn't too hot. This will help the yeast activate. 

  3. Pour the mixture into a large mixing bowl and then sprinkle over the yeast. Do not mix it and allow for it to sit on top of the mixture for 10 minutes. 

  4. Then add 5 cups of flour and the coconut sugar. MIx until combined but don't overwork. 

  5. Gladwrap the bowl and set aside to rise for 1 hour. It should double in size. 

  6. Pre-heat your oven to 180 degrees Celsius.

  7. After the dough has risen, take off the glad wrap and add in the final 1/2 cup of flour and mix. 

  8. Dust flour over your bench and roll the dough out to make a long rectangle. Make sure the dough is at least 1 cm thick. 

  9. Melt your Vegan butter slightly and brush onto the pastry evenly. Then sprinkle over the coconut sugar and cinnamon. 

  10. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.  I then use a string to cut end of the scrolls off and then into 5 cm scrolls. 

  11. Place in a baking dish leaving just enough space. When they rise and bake they will come together. Cover with glad wrap.

  12. Set the rolls aside again in a warm place for 30 minutes and allow to rise. 

  13. To prepare the icing. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. I choose not to have icing on mine so instead, I drizzle them with some coconut nectar or maple syrup. 

  14. Remove the plastic wrap from the scrolls and make at 180 degrees for 25-30 minutes or until golden. 

  15. If you chose to make the icing, drizzle over the scrolls while it's still warm. 

 Don't forget to enjoy!

Love Sarah x