Cinnamon Rolls



1 cup soya milk

1/3 cup dairy-free margarine

1/3 cup brown sugar

90ml water

1 tablespoon active yeast

4 cups flour

½ teaspoon salt


¾ cup soft brown sugar

1 tablespoon cinnamon

½ cup margarine

¾ cup walnuts



Heat milk, water, margarine and sugar in a medium-sized pot until the margarine is melting. Tip into a large bowl. Check that the mix is warm, not hot, and stir in the yeast. (If hot, let it sit before adding the yeast.) Add flour and salt and stir well.

Tip it out on to a floured surface and knead until the dough is smooth and elastic. Put it back in the bowl in a warm place and allow to rise until doubled in size (1 or 2 hours).  Punch the dough down and leave to rest for 10 minutes.

Meanwhile, mix all the filling ingredients together.

Roll the dough into a 30cm square (for 8 large rolls) or a 30cm x 60cm rectangle (for 16 more moderate rolls).

Spread filling evenly across the dough. Roll the dough up (from the long side, if you’ve made a rectangle) and pinch the seam to seal. Slice into pieces, and set on a lined baking tray. Put the tray in a warm place for about an hour, until doubled in size.

They’re now ready to bake in a preheated 180C oven for about 30 minutes, until the tops are golden brown and sound hollow when tapped.


Source: Alice Shopland