85 g Vegan Butter
1 cup High Protein Almond Milk
1 Tbsp Brown Sugar
½ Tbsp Instant Dry Yeast
3 cup Plain flour
½ tsp Table Salt
35 g Vegan Butter
2 Tbsp Ground Cinnamon
¼ cup Brown Sugar
1 cup Icing Sugar
¼ cup High Protein Almond Milk
½ Tbsp Vanilla Essence
- Heat the first measure of vegan butter, brown sugar and almond milk in a saucepan or microwave until lukewarm.
- Pour the mixture into a large bowl, then add the yeast.
- Leave it to let it activate for 10 minutes in a warm environment.
- Next, add in the flour and salt and stir until a dough starts to form. Add more flour if the dough is too sticky. Then transfer the dough onto a lightly floured surface and knead the dough for 3-5 minutes.
- Lightly grease a large bowl with some vegan butter or coconut oil. Place the dough in the bowl, cover, and place in a warm area to let it rise for about an hour, or until doubled in size.
- While you're waiting, make the filling by melting the second measure or vegan butter, then combining with the cinnamon and second measure of brown sugar.
- Place the dough back onto a lightly floured surface and roll out into a large rectangle. Evenly brush over the cinnamon mixture, leaving a 1cm gap from the edges. If the paste has gone hard, microwave it for 20 seconds to allow it to spread easier.
- Tightly roll up the dough lengthways. Use a sharp knife to cut up the log into rolls, then place in a large baking dish greased with a bit of oil, or lined with baking paper.
- Place a tea towel over the rolls, and let them rise for another 30 minutes at room temperature. Meanwhile, preheat oven to 180°C.
- Place the rolls in the oven for 20-25 minutes or until lightly golden.
- To make the icing, mix together the icing sugar, second measure of almond milk and the vanilla essence until smooth.
- 10. Spread the icing over the cinnamon rolls and serve warm. Store leftovers in an airtight container for up to 4