Make the flax egg by combining the ground flax seeds with 3 tablespoon of plant milk. Mix well and set aside for at least 5 minutes.

Place the vegan butter and milk in a cup and heat in the microwave for 30 seconds or until the butter has melted.

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).

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.

Weight the butter for the filling and leave it out the fridge to soften at room temperature.

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.

Flour your work surface and roll the dough into a 20x30 rectangle that is roughly 3-4mm thick.

Spread a layer of soften vegan butter and sprinkle the sugar and cinnamon mixture over it.

Roll the dough forming a sausage from the longer side up.

Cut 9-1 inch long slices and place into a well buttered squared tin (20x20cm) leaving around 1 cm gap between one another.

Allow to prove for another hour until they puff up.

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.

Allow the scrolls to cool down for at least 15-20 minutes.

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!

Drizzle the sugar icing on the scrolls and enjoy both warm or completely cold. We absolutely adore them slightly warm!