Cinnamon Scrolls/Rolls – dairy free

Wondering how to make a cinnamon scroll, dairy-free? My recipe uses oat milk, non-dairy butter and for fun, I have made them in my bundt pan, so they are in a ring shape. If you don't have a ring pan lay the rolls flat in a round baking tin. To make these scrolls/buns the four main ingredients are flour, cinnamon, sugar and butter which provide that sweet and delicious flavour that is a comforting treat any time of year. I have been experimenting with bread making for the last few years, and have been making various versions of cinnamon scrolls. I was challenged by a friend to make a vegan version of cinnamon scrolls, that meant no butter and oat milk, so they are lactose-free too. After testing a few different recipes, I have finally cracked it and my latest version in my bundt pan with sticky dark brown sugar syrup. These are so easy to make, the only tricky part is having patience for the dough to rise. You could always prepare the dough the day before and have them ready to pop into the oven in the morning. I would highly recommend trying these vegan cinnamon scrolls, the effort is worth it.

I have been travelling to Sweden a lot over the last year, as my husband has been working in Gothenburg. During my visits there I have fallen in love with cinnamon rolls (scrolls), known in Sweden as kanelbulle. Afternoon tea in Sweden is called Fika, a Swedish word for taking a break or pause to sit down with other people and share a pastry or coffee. Cinnamon buns are often the preferred pastry for many Swedes.

The tradition of eating these buns in Sweden is so popular there is even a holiday every year on October 4, known as kanelbullens dag (cinnamon roll day). In Gothenburg there is a famous cafe in the historic Haga area called Cafe Husaren they are famous for making an extra-large cinnamon bun called hagabullar, meaning Queen of the kitchen. It's huge, you may need a few friends to help you eat it as it's about 12 inches in diameter.

Ingredients

• Packet of instant yeast – 7g / 2tsp
• Warm non dairy milk – 300ml / about 1 1/4 cups
• Castor sugar – 25g / 2 tbsp
• Strong white bread flour (is best but you can use plain flour) – 500g / 3 cups + 2 tbsp
• Salt – 1 t tsp
• Olive Oil – 1 tbsp
• Non diary butter – 1-2 tbsp
• Brown sugar – 60g / about 1/3 cup
• Ground cinnamon – 2 tsp

Sugar Syrup

• Water – 40 ml / about 3 tbsp
• Brown sugar – 65g / about 1/4 cup

Method

1. Preheat the oven 180˚c fan / 350˚F
2. Add warm milk, castor sugar and yeast, stir with a whisk and set aside for 20 minutes until this becomes foamy.
3. Add flour and salt gradually the yeast mix and blend for about 10 minutes until the dough is formed. If you find the mix to dry add a little more warm milk. If the dough is it too sticky and wet add a little more flour. You will find that the dough should be sticky and stringy.
4. Place the dough onto a floured surface and knead it well. If you have mixed in a stand mixer for 10 minutes leave this step out.
5. Set aside in a warm spot for at least an hour until the dough has doubled in size. Cover your bowl with a damp cloth or plastic wrap.
6. While you are waiting for the dough to rise, add 40g dark brown sugar and 1/4 cup of water to a small saucepan and gently simmer until the sugar has fully dissolved.
7. Spray your bundt pan with oil, or generously brush melted butter inside the pan, this is really important to avoid the ring sticking inside. If you are using a regular circle pan, you could grease or line with baking paper. This recipe would also work in a regular round cake tin. Instead of laying the dough on the side, lay flat.
8. After the dough has risen, knead it gently on your floured surface, then roll it out to form a rough rectangle (30 x 40cm - baking tray size is a rough guide). Cut off any uneven edges if you are wanting a perfect looking rectangle. I always make mine with the sides a little wonky and work with it.
9. Spread vegan butter over the dough leaving a 1.5cm border around the edge.
10. In a small bowl mix with you hand the dark brown sugar and cinnamon to press out any large lumps.
11. Sprinkle this sugar and cinnamon mixture evenly over your dough. Brush a little water around the edge of your dough that you have left without cinnamon sugar, this helps the dough stick together once rolled. Roll the dough lengthways (starting on the long side), you should end up with a long sausage. If you have left the uneven edges, push them in slightly to even up the side. Now cut the roll evenly into 12-15 rings/slices starting halfway, then half again, then thirds.
12. Pour the sugar syrup into the base of your pan. Then one by one place the cut slices gently side by side. Cover your dough again for the second rise with the damp cloth or plastic wrap and place back in your warm spot and allow the dough to rise again for 30-40 minutes (depending on how warm your room is).
13. If you are using a bundt pan bake until brown for 20 minutes, your rectangle or regular round pan may take 30-40minutes to cook. I would suggest checking at 20minutes by placing a skewer inside the dough to check it's cooked through. If it comes out clean then they are ready.
14. Once cooked, allow to cool on a rack for 10-15 minutes, before flipping over and removing. If you have used a bundt pan, release the edges slightly to help remove the scrolls. I always use my silicone spatula to avoid scratching my pan.