Updated: Apr 2
This super easy recipe is perfect for any time of the year as well as day and can be altered to your flavour of choice. The dough can also be made in advanced and baked on the day and who doesn't love a freshly baked rolls?!
For the best results, use a hand mixer if you have one to hand, if not, use a whisk and your hands (this is a perfect recipe to get your children involved in as well).
So lets talk about the ingredients - there are three parts, the dough, the filling and the glace.
345g of all purpose flour/ plain flour (plus extra for kneading)
7g instant yeast
1/2 cup of warm water (120mls)
1/4 cup of soya milk (60mls) or any non-diary equivalent of your choice
45g vegan spread (plus extra for greasing the pan/ baking tin)
1 tablespoon of ground Flaxseeds
3 tablespoons of water
88g vegan spread
2 tablespoons of cinnamon
75g of brown sugar (you can also use coconut sugar as well)
150g chopped pecans
120g icing sugar
3 tablespoons of maple syrup
1/2 teaspoon vanilla extract
Add your ground flaxseeds to 3 tablespoon of warm water, mix well and leave aside until gloppy.
In the meantime, add your flour, sugar and yeast in your hand mixer and mix together with a whisk until combined.
Place your vegan spread, soya milk and water into a microwave safe bowl and place into the microwave until melted, ensuring that it is lukewarm and not hot.
Add the liquid mixture to the dry ingredients and turn on your mixer to a low speed, add your flaxseed and increase the speed until the dough is pulling away from the sides of the bowl.
Once you've reached this stage, transfer to a well floured surface and start to knead and add additional flour if needed. Once you can poke your finger into the dough and it springs back, its been kneaded enough .
After this, transfer your dough to a grease bowl and cover it with either a clean, damp tea towel or cling film and leave it in a warm place to prove for about 30 minutes.
In the meantime, start on your filling by adding your vegan spread, cinnamon and sugar together and mix until well combined and then leave to one side.
When your dough has finished proving, transfer it to a well floured surface and start rolling it out in a large rectangular shape with your rolling pin.
Spread your filling with a palate knife or back of a spoon and then generously sprinkle your chopped walnuts over it.
Afterwards, start rolling the dough into a lodge very tightly.
Cut into individual rolls, you can either use a sharp knife or a bench scraper.
Transfer to a lightly greased baking tin, ensuring that the swirl pattern is facing upwards and that there is space in between each roll and leave to rise for about an hour or overnight in the fridge.
Bake in a preheated oven at 170'C for around 25-30 minutes until golden.
Take your icing sugar, vanilla and maple syrup and mix together until you have a pourable consistency, when the rolls are fresh out of the oven, pour over your glace and enjoy!!
The flavour combinations to this recipe are endless
For plain cinnamon rolls - omit the walnuts and maple syrup.
For apple and cinnamons rolls - omit the walnuts and maple syrup and use around 3-4 medium sized apples, wash, peel, core, dice and boil with 15g of sugar until tender and then add them into the dough after you applied the cinnamon mixture.
If you cant have pecan, nuts or seeds, simply omit the pecans and replace the flaxseeds with another egg replacement such as applesauce or banana.