• Andy Thompson

#isobaking - Vegan Cinnamon Rolls

We've decided to share some of our chefs' isolation baking recipes while we are all in lockdown. So get your ingredients ready and let's have some fun.


Dough recipe:

2 cups of non dairy milk

1/2 non dairy butter

1/4 cup sugar

10g active dry yeast

5 + 1/2 cups of flour

1tsp salt


Filling:


3/4 cup non dairy butter

3/4 cup brown sugar

2tbsp cinnamon


Grab a deep tray and place some baking parchment in the bottom. Start by melting your butter, add your non dairy milk and sugar and whisk to combine. Sprinkle over the yeast and leave it for 1 minute


Add 5 cups of flour and 1tsp of salt and mix until just combined. It won't look nice and smooth just yet, but it will later! 


Leave your dough in a nice warm place and cover with a tea towel for 1 hour or untill it's doubled in size. 

When your dough is ready, preheat your oven to 180°c and then the fun begins! 


Add the last 1/2 cup of flour to your dough, give it a little mix and then tip it out onto a nice clean surface. You'll need to knead it for a good 5 minutes, or untill your dough is nice and smooth. 


Next we're going to roll it out, it's quite stretchy dough so make sure you keep working it! When you've got a good size square going on then we can start spreading on some butter. Once it's all covered in butter, sprinkle on your sugar and cinnamon mix. 

Roll up the dough into a big sausage, and slice out your cinnamon buns. You can make them as big or as small as you'd like. You can then transfer them into your prepared tray. You'll need to leave these sweet treats to rise for another 30mins or again until they've doubled in size. 


Chuck them in the oven for 25 minutes untill golden brown. Be sure to let them cool down slightly before you eat them! You can also mix a little icing sugar and water to drizzle over the top for even more sweetness

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