The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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The easiest cinnamon swirls recipe!



These are probably the easiest cinnamon swirls you will ever make. They are vegan (obvs!), cheap, and I have cut out all the faff with no detriment to the final result!


This one basically gets chucked in the breadmaker on the dough setting, shaped, and baked. And usually devoured before they have reached room temperature! You can obviously knead by hand - I am just a lazy bugger and if I can leave it in the breadmaker to do the hard bit, I will.


It's important to take the chill off the milk or it won't activate the yeast, not too hot though or it will kill the yeast.


The swirls are best enjoyed warm, so eat fresh, or freeze and reheat.


This recipe makes 12 swirls



Ingredients


240ml plant based milk, I used soy at room temperature (see notes above)

40g dairy free butter, I used Flora

1tbsp soft brown sugar

1/4 tsp salt

400g strong white flour

1 7g sachet of dried, easybake yeast


50g dairy free butter, I used Flora again

50g granulated sugar

1 tbsp ground cinnamon


1 tbsp dairy free butter, melted

Soft brown sugar to sprinkle on top



Method


Put all the dough ingredients into the breadmaker on the dough cycle, mine takes about 45 minutes. Leave in the warm breadmaker to rise for a further 20 minutes, until roughly doubled in size. Alternatively, you could gently melt the butter into the milk and stir in all the other ingredients apart from the flour. Make a well in the flour and mix well. Turn onto a floured surface and knead for 5 minutes or so. Transfer back into the bowl, cover with cling film and leave to rise for around an hour in a warm spot, the dough should be doubled in size


Meanwhile, grease well a tin, around 20x25cm in size. Place a piece of greaseproof paper at the bottom of the tin too to ease removal. In small pan or in a bowl in the microwave, melt the butter, sugar and cinnamon for the filling



When the dough has doubled in size, on lightly floured surface roll the dough into a rectangular shape measuring roughly 25x75cm. Brush on the melted cinnamon mix. Don't worry about going right to the edge, it will spread as you roll





Starting at one of the shorter ends, roll the dough into a fat sausage, keep in as tight as possible




With a sharp knife, slice into 12 equal width rounds and place in the cake tin, messier side down, with the sides just touching. If there is any escaped filling on the worktop, scrape it up and spread on any less swirly rounds. Brush with more melted butter, using the brush to sweep the rescued filling into the swirls, and sprinkle around a teaspoon of soft brown sugar on top. Cover, and leave to rise further for another 20 minutes and put the oven to 180c



Place the tin in the preheated oven and bake for 25-30 minutes. The swirls should be golden brown and smell delightful!


Leave in the tin for 5 minutes to cool slightly, then loosen from the sides and carefully turn out


Enjoy your cinnamon swirls!



Debbie





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