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.
Filling
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.
Icing
Mix the icing sugar, water and vanilla bean paste in a small bowl.
Pour the icing over the cooled down scrolls.
Keyword cinnamon, scrolls, yeasted dough
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