Serves: 10
Time to prepare: 2 hr 30 mins
Time to cook: 25 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
For the dough
240ml plant milk of choice
40g margarine
7g pack of dry yeast (1 packet)
15g sugar
400g plain or bread flour
Pinch of (Kosher) salt
Cinnamon filling
50g vegan butter or margarine
60g sugar
3 tsp cinnamon
Extra dairy free milk for brushing
Instructions
Heat the plant milk and the margarine until lukewarm, but not boiling hot.
Sprinkle dry yeast on the top and then add the sugar.
Leave it for up to 10 minutes until the yeast activates, and creates small bubbles.
Add the flour and salt. Mix until the dough is sticky, but do not overmix. The dough will be sticky. Add a touch more flour if you’re struggling to shape it.
Shape the dough into a ball, and cover with a damp towel.
Place in an oiled bowl, somewhere warm. Leave to prove for an hour or two, until doubled in size.
When risen, tip the dough out onto a lightly floured surface.Roll the dough into a rectangular shape, ¼ inch thickness (0.2mm).
Melt the margarine and spread onto the dough, then sprinkle with sugar and cinnamon.
Tightly roll the dough, then cut the roll into 2 inch (50mm) rounds using a sharp knife.
Place the rolls on a 20 x 20cm greased baking tray.
Cover with a clean, damp towel and place somewhere warm, while you preheat the oven to 175°C/350°F/gas mark. The dough will rise slightly more.
When the oven is hot, remove the towel and brush the rolls with some dairy-free milk.
Bake until golden brown, for approx. 25 minutes.
Let it cool slightly before serving. Make glaze topping if desired.
