The Best Vegan Cinnamon Scrolls
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These are simply the best vegan cinnamon scrolls that we’ve ever had. If you are anything like us, you’ll have tried all the imitators, now it’s time to try the best!
There are so many things that make the best cinnamon scrolls – there’s something to be said for a balance between the lightness of internal dough versus the crispy browning of the external surface. Overall, though, the important thing is that they make for tasty mouthful after tasty mouthful.
We’ve tried so many vegan cinnamon scroll recipes from across the internet, and now that I’ve made my own I’m confident in saying it’s the best. Give it a go, and try for yourself!
FAQs
What type of sugar should I use?
Well, that’s up to you, really. In this recipe, we’d recommend brown sugar for two reasons. The first is that it simply has a different taste which pairs well with the cinnamon. The second is that brown sugar is a little wetter than white sugar. Brown sugar is white sugar that has been mixed with liquid molasses. This slight addition of moisture can help to make the scrolls moister overall.
What plant milk should I use?
Oat milk is our go-to plant milk, simply because it’s so versatile and works in so many different things – you could take a bottle and use it for both this recipe and a quick linguine alfredo too.
Oat milk is great for the dough as it has quite a neutral flavor, but we might suggest going for soya milk in the icing! It has a richer and more creamy flavor which can lead to some delicious icing.
Can I make these in advance?
You definitely can, and that’s the main benefit of using a yeasted dough like this. Well, the flavor is a bonus too, of course.
We’d suggest making the scrolls and placing them within the baking dish. From there, you can cover the dish and place it in the fridge overnight, to bake the rolls first thing in the morning. If you do that, though, make sure that you place the scrolls on top of the oven while it’s heating, so that they don’t get shocked from very cold to very hot.
Alternatively, you can cook and glaze the scrolls as per recipe and store them at room temperature for 4-5 days (less if the temperatures are too high).
When you want to enjoy them, simply heat the scrolls in the microwave for about thirty seconds!
Is there any way I can make this recipe my own?
Certainly! The best way to make this recipe your own would be to switch up the spices within the scrolls. While cinnamon is absolutely lovely, you could add some cocoa powder and some chili powder to make some interesting and warm chocolate scrolls. You can also add cardamom and tonka bean powder, or use the Italian spice mix called “pisto“. It’s up to you, and the fun is in the experimentation. Therefore: go crazy!
How To Make The Best Vegan Cinnamon Scrolls
First of all, we need to make the flax egg. Combine the flax seeds with three tablespoons of plant milk, and then mix them together well – set aside the mixture for at least five minutes.
Then, place the vegan butter and milk in a cup, and heat it up in the microwave for about thirty seconds – you want to zap it just until the butter has melted.
Next, prepare the dough. In a two-liter mixing bowl, add the flour, sugar, and yeast. Mix everything together well with a spatula, and then add in the flax egg along with the butter and milk mixture. Make sure that the butter and milk mixture isn’t too hot, or it will kill the yeast and your scrolls won’t proof.
Now, work the dough with a spatula or by hand for five to ten minutes. After that, throw a damp tea towel over the top, and leave it to proof for two hours, or until it’s almost double its original size. Usually, I throw it in the microwave and shut the door – I always get a great rise that way! Depending upon the ambient temperature of your home, it can be ready in slightly more or less time than that.
Then, weigh up the butter for the filling, and leave it out on the counter to ensure it softens to room temperature.
Once your dough has properly risen, prepare the spice mix by combining the sugar and cinnamon in a bowl. If your vanilla is in powder form, then put it in with the cinnamon sugar. Otherwise, mix liquid vanilla with the softened butter until they’re homogenous.
Now, flour up your work surface, and turn out the dough! Roll it into a twenty by thirty centimeter rectangle that is roughly three or four millimeters thick. Finding the right thickness is a bit of a challenge – you’ll learn by trial and error with time.
Spread a layer of the softened vegan butter on the dough, and then sprinkle the cinnamon-sugar mixture on top. Make sure that you go right to the edges with the sugar, otherwise, the scrolls won’t be evenly flavored.
Roll the dough up, and form a sausage. We’d recommend rolling from the long side of the rectangle rather than the short side – you get more rolls that way.
Cut the rolls out of the sausage, next. Starting at one end, cut one-inch slices, and place them into a well-buttered square tin. Make sure that you leave around one centimeter’s worth of gap between each of the scrolls. That will help them to spread well and give you great-sized scrolls.
Give the scrolls another hour to prove – they’ll puff up nicely in that time to give you a great final texture.
Bake the amazing vegan cinnamon scrolls in a 180˚C/355˚F preheated oven for twenty to twenty-five minutes. We want them to be fluffy on the inside while also being slightly browned on the outside – make sure that you don’t overbake them! If you do, they’ll be hard all the way through, and they’ll just be a little less good overall.
Next, allow the scrolls to cool down for at least fifteen to twenty minutes – hot sugar is no joke, so you need to be careful.
In the meantime, prepare the icing! Simply combine the icing sugar and the plant milk in a small pot. It will likely be very runny when you’re making it, but it will thicken off nicely once it’s on the scrolls. Make sure not to use more milk – it won’t set if you do!
Finally, drizzle the icing onto the scrolls, and enjoy them either warm or cold. We’d recommend opting for warm scrolls – they’re utterly divine!
The Best Vegan Cinnamon Scrolls Recipe
Ingredients:
…for the dough…
200 g Plain Flour
90 g + 3 tbsp Plant Milk (Oat)
30 g Vegan Butter (or Margarine)
25 g Sugar
3.5 g Instant Yeast (1/2 sachet)
1 tbsp Flax Seeds (ground)
…for the filling…
70 g Brown Sugar
30 g Vegan Butter (or Margarine)
1 tbsp Cinnamon Powder
½ tsp Vanilla Extract
…for the icing…
60 g Icing Sugar
15 g Plant Milk (Oat – 1 tbsp)
Method:
1. Make the flax egg by combining the ground flax seeds with 3 tbsp of plant milk. Mix well and set aside for at least 5 minutes.
2. Place the vegan butter and milk in a cup and heat in the microwave for 30 seconds or until the butter has melted.
3. Prepare the dough. In a 2 liter mixing bowl add the flour, the sugar and the yeast. Mix well with a spatula then add the flax egg and the butter & milk mixture (make sure this is not too hot, otherwise it will kill the yeast and won’t proof).
4. Work the dough with the spatula or by hands for 5-10 minutes, then leave to proof for 2 hours or until it almost double its size (I pop it in the microwave and shut the door and it rises marvelously). Depending on the temperature of your home it can be ready in more or less time.
5. Weight the butter for the filling and leave it out the fridge to soften at room temperature.
6. Once the dough has risen, prepare the spice mix by combining the sugar and cinnamon in a bowl. If your vanilla is in powder form, add it to this mix, otherwise work it with the softened butter.
7. Flour your work surface and roll the dough into a 20×30 rectangle that is roughly 3-4mm thick.
8. Spread a layer of soften vegan butter and sprinkle the sugar and cinnamon mixture over it.
9. Roll the dough forming a sausage from the longer side up.
10. Cut 9-1 inch long slices and place into a well buttered squared tin (20x20cm) leaving around 1 cm gap between one another.
11. Allow to prove for another hour until they puff up.
12. Bake the vegan cinnamon scrolls in a 180° C (355°F) preheated oven for 20-25 minutes. We want them to be fluffy on the inside and slightly brown on the outside. Do not overbake, otherwise they’ll turn hard.
13. Allow the scrolls to cool down for at least 15-20 minutes.
14. In the meantime prepare the icing by simply combine the icing sugar and the plant milk in a small pot. It will be quite runny as you work it, and it will thicken nicely once on the scrolls. Do not be tempted to use more milk, as it will not set otherwise!
15. Drizzle the sugar icing on the scrolls and enjoy both warm or completely cold. We absolutely adore them slightly warm!
Adriana (a Veg Taste from A to Z author) also suggests you to try this Pumpkin & Cheesecake Pound Cake and this Easy Nectarine Cobbler.
Thank her later x
1 comment
These are absolutely great! So fluffy, flavorful and fairly easy too. Recommended!!!!!