Sometimes, there’s nothing I want more than a freshly baked vegan cinnamon scrolls.
This recipe was a result of one of my spurs of the moment ideas. It was inspired by cinnamon scrolls recipe from The Joy of Vegan Baking by Collen Patrick Goudreau, which, I must say, is a must-have for anyone who loves baking.
So I was enjoying my second last cinnamon scroll I made a few days earlier over a cup of chai tea. It was soft and tender and it tasted so good and ‘matched’ the Rainbow chai tea I was having. Suddenly an idea came to me. Why not combine the two flavours together? It will be sweet, mildly spicy and nutty. Wouldn’t that be nice?
And just like that, these babies were born.
Why I love these Vegan Cinnamon Scrolls:
They’re sweet, mildly spiced, comforting and, best of all, they smell amazing…
Chai spices are known for it’s health benefits, antioxidants and phytochemicals with cancer-prevention properties. It also tastes delicious. Though these scrolls don’t score high on the nutritional scale, it is significantly lower in sugar compare to your regular scrolls (especially if you include the icing glaze on top). Mashed banana is added in the dough mix, which makes the dough mildly sweet. As a result, you don’t need a lot of sugar for the filling and you won’t even miss the glaze. It’s has a delicate spicy taste and did I say it smells amazing?
Vegan Cinnamon Scrolls With Chai Spice
- 1 cup non dairy milk
- 1/2 cup non-dairy butter
1 teaspoon raw sugar
- 4 teaspoons of instant dry yeast
Chai Spiced Nut Filling
- 1/4 cup brown sugar (packed)
- 1/2 cup walnuts (you can also use other nuts or mixed nuts)I’m
- 1/4 cup non-dairy butter (I use Nuttelex)
- Chai spice:
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 tbsp ground cinnamon
- 5 cups plain flour (separate 1 cup aside)
- 2 medium ripe banana, mashed
- 3 tsp egg replacer powder
- 6 tbsp water
- 1 tsp sugar
- 1 tsp salt
Step 1. Proof the yeast
- Combine the milk, butter and sugar in a bowl. Warm the mixture in the microwave for 30 seconds on in a small pot on the stove. The mixture shouldn’t be too hot to put your finger in.
- Add the dry yeast into the mixture. Set aside for 10 minutes. You should see foam and bubbles forming on top of the yeast mixture. If not, your yeast may be too old and no longer active in which case, you’ll need get a fresh yeast pack.
Step 2. Prepare your dough
- Whip together the egg replacer powder with the water using a fork until it’s thick and creamy.
- Using Cuisine Companion with chopping blade: Add 4 cups of flour into CC. Add the yeast mixture and press P2 pastry setting.
- Check after 1 minute. If the mixture is too sticky, add more flour 1 tablespoon at a time using the 1 cup of flour you set aside.
- Let the program continues until it completes the proofing stage.
Step 3. Prepare the Chai Spiced Nut filling
- Prepare CC with chopping blade. Finely chop the walnuts or process in CC into rough crumbs. Speed 5, 15 seconds
- Add the remaining ingredients and mix. Speed 5, 5 second.
Step 4. Make the scrolls
- Once the dough has risen, fold it out onto a lightly dusted surface and spread out the dough with a rolling pin into a big giant rectangle until the dough is about a ¼ of an inch thick.
- Spread the filling around the whole dough. Carefully roll the dough into a log and pinch the edge to seal. Slice into 8 equal pieces.
- Leave for another 30 minutes to 1 hour to rise slightly.
- Arrange the pieces on a greased baking pan and then pop them in the oven
- Bake on 190 degrees Celsius (375 Fahrenheit) for 25-30 min.
- You can knead the dough using an electric mixer if you don’t own a cuisine companion. You can also knead the dough by hand if you don’t own an electric mixer.
- You can also use 2 tablespoon of chai tea mix (the one with dried herbs and spices, not powder) to replace the chai spice ingredients. Ground before using.