Vegan Cinnamon Rolls

Ingredients

For 12 portions

• 🌾 500g bread flour
• 🥄 7g yeast
• 🍚 60g sugar
• 🧂 6g salt
• 🥛 300ml soy drink
• 🧈 170g plant-based spread
• 🍚 150g brown sugar
• 🌿 12g cinnamon
• 🍚 150g white confectioner’s sugar
• 🥄 5ml vanilla extract

Method

1. Warm the soy drink with 70 g of the plant-based spread until it melts, then leave until just lukewarm.
2. Mix the flour, yeast, sugar and salt in a large bowl. Add the warm soy drink and bring together into a soft dough. It should feel slightly tacky; add a splash more soy drink if it's dry.
3. Knead for 8 to 10 minutes, until smooth and elastic. Cover and leave somewhere warm for 1 to 1.5 hours, until doubled in size.
4. For the filling, beat 90 g of the soft spread with the brown sugar and cinnamon until spreadable.
5. Roll the dough out on a lightly floured surface to a rectangle about 40 x 30 cm. Spread the filling evenly over it, leaving a 1 cm strip clear along one long edge.
6. Roll up tightly from the other long edge and pinch the seam closed. Cut into 12 slices with a sharp knife or a piece of thread.
7. Arrange cut-side up in a lined 23 x 33 cm baking tin. Cover and leave to rise for 45 minutes, until puffy and touching. Heat the oven to 180°C (160°C fan) towards the end.
8. Bake for 22 to 25 minutes, until golden. Leave to cool for 10 minutes.
9. Whisk the icing sugar with the rest of the spread, melted, the vanilla and 1 to 2 tablespoons of water to a thick glaze. Spread over the warm rolls and serve.