These Cinnamon Scrolls are absolutely fabulous. They’re delicious, fluffy and sweet. I’ve made these scrolls many times over the years and it’s about time I shared this recipe with you. They’re a true crowd pleaser and have never lasted me longer than 24 hours. The scrolls are topped with a (very) simple icing which adds a little shine, gloss and makes these scrolls even more indulgent.
This is a yeasted dough. Therefore, you need to make sure that the liquid ingredients are at about 37°C before adding the yeast. While you can use a thermometer, I tend to measure the temperature by dipping my finger into the liquid. If it feels “neutral” then you’re on the right track.
The overall method of these scrolls is very similar to the method in my Garlic and Herb Scrolls and Pizza Scrolls. Once the dough is kneaded, it needs to rest until it has doubled in size. This takes about 1 hour. However, the timing depends on your room temperature and humidity. Then, the dough is rolled out, the filling is spread across and the dough is rolled up again and cut into scrolls. After this, rest the scrolls for another 30 minutes before baking.
As you can see, there is a little bit of time involved in this recipe. However, they’re absolutely worth making! I’ve never regretted the time spent on them! These scrolls are divine, especially when reheated just before serving.
If you’re looking for more delicious desserts, make sure to check out these recipes:
I hope you enjoy making and eating these cinnamon scrolls. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
(Click on the stars to vote!)
- 30 g vegan butter or nuttelex
- 100 g plant based milk
- 110 g water
- 15 g sugar
- 5 g active dried yeast
- 300 g flour
- 1/4 tsp salt
- 75 g vegan butter or nuttelex
- 1.5 tsp ground cinnamon (I recommend ceylon cinnamon)
- 25 g brown sugar
- 20 g white sugar
- 150 g icing sugar
- 15 g water
- 1/8 tsp vanilla bean paste (optional)
- Melt the vegan butter together with the plant based milk in a saucepan. Alternatively, the vegan butter can also be melted in the microwave.
- Pour the water into the saucepan and check the temperature of the liquid. The liquid needs to be lukewarm (around 37°C / body temperature) for the next step.
- When the liquid is at the right temperature, stir in the yeast and sugar. Let the mixture sit for a few minutes.
- In the meantime, add the flour and salt into a large bowl and mix.
- Now pour the yeast mixture into the flour and mix with a spoon until the dough starts to come together.
- Sprinkle some flour onto a flat surface and transfer the dough onto the floured surface. Knead the dough for about 10 minutes or until smooth.
- Place the dough back into the bowl and cover with a wet tea towel. Let the dough rest until it has doubled in size. This takes about 1 hour, but the timing depends on how hot/humid your kitchen is.
- In a bowl, mix the soft vegan butter or nuttelex, ground cinnamon, brown sugar and caster sugar.
Assembly and Baking
- After the dough has doubled in size, sprinkle some flour onto your kitchen bench and place the dough on top of it.
- With a rolling pin, roll the dough into a large rectangle that is about 3-4mm thick.
- Now, spoon the cinnamon filling on top of the dough and evenly spread the filling across the rectangle.
- Roll up the dough, starting from the longest side of the rectangle.
- Next, cut the roll into 8 equally sized pieces.
- Grease your baking dish or cast iron pan and place the scrolls into the pan.
- Cover the scrolls and let them rest for another 30 minutes.
- In the meantime, preheat the oven to 200°C fan.
- Once the scrolls have rested, remove the cover and bake the scrolls at 200°C for about 25 minutes.
- Once baked, let them cool down completely before adding the icing.
- Mix the icing sugar, water and vanilla bean paste in a small bowl.
- Pour the icing over the cooled down scrolls.