VEGAN CINNAMON ROLLS by @run2food ❤️
Makes: 8 rolls
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
1/4 cup vegan butter, melted
1/4 cup brown sugar
2 teaspoons cinnamon
*Optional: sprinkle of brown sugar
3/4 cup icing sugar + 2 tablespoons non-dairy milk
Heat up the butter & until the butter is melted. Let the mixture cool down until it’s just warm and then sprinkle in the yeast. Stir in the sugar & salt, set aside for 10 mins to let the yeast activate
Stir in 1/2 cup of flour at a time until a thick dough forms. Transfer onto a lightly floured board & knead for one minute.
Grease your bowl with butter/oil and place the dough back in there. Cover the bowl with a towel & allow the dough to rest for 1 hour
Meanwhile, preheat the oven to 180 degrees Celsius (360F), fan-forced. Grease your baking tin with butter.
After an hour, turn the dough onto a lightly floured board, roll out the dough into a thin rectangle (~ 1cm thickness)
Make the filling by mixing the cinnamon & sugar. Brush the melted butter over the dough, sprinkle over the cinnamon + sugar mix.
Tightly roll up the dough into a cigar, then cut into 8 even portions. Arrange these evenly in your prepared tin/s
Bake in the oven for 20-22 mins until golden
In the meantime, whisk together the ingredients for the icing until smooth. Once the rolls come out the oven, drizzle the sauce over the top. Serve warm!
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