Laura, who has been vegan for over 7 years, runs Dokadoka with her partner Elliot, who is a vegetarian. When she isn’t in the kitchen, she is working and training to be an (ethical) accountant.
Recently I went to go visit my Granny Violet and I thought it would be nice to make something for her for the very first time.
I had been wanting to make cinnamon rolls for quite some time now, but unfortunately Gran will only eat traditional food.
Because cinnamon rolls seemed similar enough to Chelsea buns (which I knew she would definitely have heard of!) I thought it was best to call them Chelsea buns.
Granny Violet is also far from vegetarian/vegan, so I wanted her to not realise that there were no animal ingredients in them, either. Quite a bit of pressure considering that I had never even made them before.
The verdict? She loved them! She wants me to make her some more when I next see her. I was concerned that they were pretty low on nutrition and wanted to create a recipe that was healthier but still light and full of flavour. My friends absolutely adore my wholesome version, and I’m sure my Gran will too when I next see her.
Wholesome cinnamon rollsServes 6Ingredients
4g/1/6oz instant yeast
100ml/1/5 pint almond milk
90g/3oz dairy-free margarine
1/8 tsp salt
90g/3oz wholewheat flour
100g/3.5oz plain flour
45g/1.5oz + 1 tbsp caster sugar, separated
Rapeseed oil or other neutral oil, for greasing
½ tbsp cinnamon
100g/3.5oz icing sugar
2 tbsp water
In a saucepan, heat 45g of the margarine with the almond milk and 1 tbsp caster sugar until the margarine has melted. Ensure that the heat is very low and do not allow the mixture to boil.
Pour mixture into a large bowl and leave until just warm (too hot and it will kill the yeast).
Sprinkle the yeast on top and wait for 10 mins – the yeast should become foamy and active. Add the salt and stir.
Add the flours and mix with a wooden spoon. The mixture will not hold together very well but keep mixing until the flour has been fully incorporated.
On a lightly floured surface, knead the dough for 5 mins until smooth. Place your dough ball into a large, well-greased bowl and cover with cling film. Keep the dough in a warm place, such as an airing cupboard, for an hour.
While you are waiting for the dough to rise, melt 45g of margarine ready for later.
Lightly flour the worktop and a rolling pin. Start rolling out your dough into a rectangle shape, around ½ cm thick. Pour two-thirds of the melted margarine evenly over the dough, covering every area. Combine 45g caster sugar with the cinnamon and sprinkle this on top.
Take hold of a narrow edge and start slowly but firmly rolling up. With the seam touching the work surface, use a serrated knife to cut into 6 sections. Place your rolls into a well-greased 1lb loaf tin and pour the remaining margarine over the top.
Preheat the oven to 175°C/350°F/gas mark 4. Once your oven is at optimum temperature, bake the rolls for 20 mins until lightly golden brown.
While the rolls are in the oven, it is time to make the sugar glaze. Mix 100g icing sugar with 2 tbsp water. Pour this over the hot cinnamon rolls and leave to cool in the tin for a few minutes before serving.