It’s winter, we’re inside all the time and there is a constant stream of negative news we can’t escape. I think we’re all in real need for some baked goods to cheer us all up during these rough times. On many occasions these cinnamon scrolls have successfully warmed up my cold mood and I hope they do the same for you!
I’ve adapted the recipe from a few different variations I’ve found over the years. They include aquafaba (the juice from chickpeas) which has made the dough so rich and yummy I think it’s worth sharing with you! They do take a few hours to make, so throw on a good play list, roll up your sleeves and enjoy a relaxing Sunday afternoon baking these wonderful goodies. It’s time well spent I promise!
Ingredients
Scroll Dough
4 tbsp butter, melted or vegetable oil
1 cup plant based milk ( I use oat)
1/2 cup aquafaba (chickpea juice)
2 tbsp of sugar
1 tbsp of dried yeast (or one fresh yeast sashet, usually 7g)
3 3/4 cup plain flour (leave 1/4 cups for dusting/kneeding)
3 tsp baking power
1/2 cup caster sugar
1/2 tbsp cinnamon
Filling
1 tbsp butter, melted
1/2 cup caster sugar
1 1/2 tbsp cinnamon
Frosting
250g of vegan cream cheese ( I use Made with Plants brand)
Juice of 1/2 a lemon
1 cup icing sugar
1/2 tbsp oat milk
Recipe
Place the butter in a pan on low heat and stir until melted. Add in your plant milk and sugar and stir for 30 seconds. Remove from heat and cool (I usually pour into a new bowl to speed this up). When the milk has cooled to a luke warm temperature (warm to touch with your finger, not hot and not too cold) add in the dried yeast. Leave the yeast mixture to rest for 5 minutes. It should be frothy and bubbly when ready.
Next measure out 3 1/2 cups of flour (leaving 1/4 aside for later), baking powder, 1/2 cup sugar and cinnamon into a bowl. Into the same bowl, add the bubbly yeast mixture and the aquafaba and mix through to form a ball. If the dough is very stick, add an extra 1 tbsp of flour (it’s okay if your dough is still a bit sticky – don’t add more flour). Cover the bowl with the dough inside and leave it in a warm place ( in the sun or in the oven with the light on) for 1 hour or until the dough doubles in size.
Sprinkle the remaining flour on a clean bench top. Remove the dough from the bowl and knead for about 1 minute. Ensuring the surface is still floured, roll out the dough into a rectangle (length, 50cm, width 30cm).
For the scroll filling, melt 1 tbsp butter in a sauce pan on low heat. Using a pastry brush, spread the butter evenly across the dough. Mix caster sugar and cinnamon together and sprinkle (I use my fingers) evenly on top of the butter layer.
Line and grease a baking tray for your scrolls.
Using a sharp knife, cut the dough along the long length into 2cm by 50cm strips. Starting at one end, tightly roll the dough until you reach the other end. Use the butter pastry brush to stick the end of the dough to the scroll. Add your scrolls to the baking tray, leaving 2cm between scrolls. Cover scrolls and leave in a warm place for 1 hour for the second prove. You can leave them overnight in the fridge to bake the next day if you like (ensure you remove scrolls from the fridge and leave until they are room temp before baking).
Pre heat your oven to 180 degrees Celsius. Bake scrolls for 25 minutes until slightly golden on the top. Remove from oven and cool slightly.
While scrolls are cooling, prepare your frosting. Mix all ingredients together in a bowl. Add extra icing sugar if too runny (if you used a larger lemon).
While scrolls are still warm, cover them with frosting and serve warm for extra deliciousness!
