Cinnamon Rolls

Cinnamon Rolls



1 cup soya milk

1/3 cup dairy-free margarine

1/3 cup brown sugar

90ml water and 1 tablespoon active yeast

4 cups flour and ½ teaspoon salt


¾ cup soft brown sugar and 1 tablespoon cinnamon

½ cup margarine and ¾ cup walnuts


* Heat milk, water, margarine/plant butter 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