✅ 3 tablespoons vegan butter⁣
✅ 1 cup non-dairy milk ⁣
✅ 1 packet instant yeast (7g)⁣
✅ 1 tablespoon brown sugar ⁣
✅ 2 1/2 cups self-raising flour ⁣
✅ 1/4 teaspoon salt ⁣


✅ 1/4 cup vegan butter, melted⁣
✅ 1/4 cup brown sugar⁣
✅ 2 teaspoons cinnamon ⁣
Optional: sprinkle of brown sugar ⁣


✅ 3/4 cup icing sugar + 2 tablespoons non-dairy milk ⁣


1. Heat up the butter & until the butter is melted. Let the mixture cool down until it’s just warm and then sprinkle in the yeast. Stir in the sugar & salt, set aside for 10 mins to let the yeast activate⁣

2. Stir in 1/2 cup of flour at a time until a thick dough forms. Transfer onto a lightly floured board & knead for one minute.⁣

3. Grease your bowl with butter/oil and place the dough back in there. Cover the bowl with a towel & allow the dough to rest for 1 hour ⁣

4. Meanwhile, preheat the oven to 180 degrees Celsius, fan-forced. Grease your baking tin with butter.⁣

5. After an hour, turn the dough onto a lightly floured board, roll out the dough into a thin rectangle (~ 1cm thickness) ⁣

6. Make the filling by mixing the cinnamon & sugar. Brush the melted butter over the dough, sprinkle over the cinnamon + sugar mix.⁣

7. Tightly roll up the dough into a cigar, then cut into 8 even portions. Arrange these evenly in your prepared tin/s⁣

8. Bake in the oven for 20-22 mins until golden⁣

9. In the meantime, whisk together the ingredients for the icing until smooth. Once the rolls come out the oven, drizzle the sauce over the top. Serve warm!⁣

Do yourself a favour and treat yourself to

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