- Makes 9-12 rolls
- Preparation Time 15 Minutes
- Cooking Time 25-30 Minutes
I love a cinnamon roll, or I did until I began having a problem with wheat 10 years ago. Usually made with a sweet enriched dough using bread flour.
Experimenting with scones a few weeks back, I had a flash of inspiration, a real light bulb moment. The outcome was these gorgeous cinnamon buns/rolls.
- Flavour packed
I would would put these up against any wheat-based ones. Using a yeast free dough it is such a simple dough to make up and handle.
These have been made in both the usual plain flour and a gluten-free versions (see notes*). Both non GF and non-vegan friends and family, did not notice the difference . Both were loved and devoured super quick.
Along with the usual cinnamon, I have added apple sauce which is the perfect partner to cinnamon.
- If you are going to use gluten-free flour, the ones I tried were Dove Farms gluten-free plain flour or Bob’s Red Mill 1 for 1 baking flour. I cannot vouch for any others.
- Feel free to leave out the apple and just use cinnamon.
- Make sure you use a thick vegan yoghurt for this recipe.
- 435 g of plain flour
- 450 g of vegan Greek style yogurt, the thicker the better
- 1.5 tsp of baking powder
- 3 /4 tsp of xanthan gum, if using gluten-free flour
- 53 g of caster sugar
- 70 g of soft brown sugar
- 2 tsp of ground cinnamon
- 1/4 tsp of nutmeg (optional)
- 45 g of dairy-free butter
- 50 g of sugar-free apple sauce, homemade or shop bought
- 150 g sieved icing sugar
- 1-2 tbsp of cold water
- 3/4 of vanilla extract
- 20 g of chopped nuts such as pecans or pistachios
- preheat the oven to 160-170 C and line a square muffin tin with baking parchment (roughly 9 by 9 inches).
- In a large bowl add all the dough ingredients and mix together with a spatula, once it starts to come together go in with flour dusted hands to form a large soft ball.
- Knead the dough briefly until it is smooth and not sticky, if you to add more flour to do this.
- To do the next step, you will need a large work surface, making sure it is liberally dusted with flour.
- Roll out the pastry to roughly 11 x 13 inches and 1/2 and inch thick, you can do this in two halves if you wish too, this makes it easier to roll it up tighter.
- Combine the vegan soft butter with the apple sauce and spread over the surface of the pastry.
- Next, combine the spices and sugar and sprinkle over the top of the spread.
- Now it’s time to roll it up. This can be slightly tricky so take your time. Roll from the long side and away from you. Roll as tightly as you can. When you get to the end make sure the seam is is on the bottom, this helps to seal it.
- Divide into 9 larger ones or 12 smaller buns using a sharp knife, then tuck them tightly into the tin.
- Brush the tops with the melted butter and place into the oven. Cook for 25-30 minutes until golden brown and puffed up. Leave them to cool in the tin for 30 minutes and then place on a cooling rack until completely cool and ready to ice.
- Once you are ready to ice them, mix the icing sugar with the vanilla extract and only a little drop of water at a time. You are looking for a thick dropping consistency. It should be opaque and coat the back of the spoon. If it is too runny, the add a little more icing sugar. Leave for 5 minutes and then sprinkle over the chopped nuts.
The hardest part now, is not to eat too many.