Cinnamon rolls are a staple for any at home baker, and this year I realised I haven't even shared my go-to cinnamon roll recipe on the blog yet! So here it is in all its delicious glory, Scandinavian style sweet and spiced vegan cinnamon rolls. I hope you love them as much as I do!
500g all purpose flour
2tsp dry yeast
300g unsweetened soy milk
50g dairy free butter
80g granulated sugar
1.5 tsp cardamom
0.5 tsp fine table salt
1.5 tbsp dairy free butter + 1.5 tbsp maple syrup as egg wash
2-3tsp cinnamon 100g granulated sugar
60g vegan butter
Mix yeast, all purpose flour, sugar, salt and cardamom in a bowl. Melt the butter in a saucepan and add soy milk into the melted butter. Bring the mix of soy milk and butter to body temperature before pouring into the dry mix and kneading until a smooth dough has formed. Cover the dough and leave to rest for at least 1-2 hours. Once rested, knock the air out of the dough and add to a lightly floured surface.
Roll the dough out into a rectangle about 30cm tall and 40cm wide. Spread on butter and sprinkle on sugar and cinnamon evenly across the surface of the dough. Then, fold the upper half of the dough over the lower and pat it down firmly. Slice the dough into about 12 equal strips about 3-4cm wide.
To twist the rolls grab one strip of dough and lightly stretch it out between your hands. Twist it a couple times before rolling it up into a scroll and tucking the end underneath to avoid it unfolding while rising. Place on a baking tray lined with parchment paper and repeat with the remaining strips of dough. Cover the tray and let rest for another hour while preheating the oven to 200 degrees Celsius. Mix butter and maple syrup (1.5 tbsp of each) and brush over the rolls before placing them in the oven. Bake for approximately 12 minutes until golden brown. Let cool before serving.