Walnut & Cinnamon Scrolls
Author: 
Recipe type: Snacks
 
Ingredients
  • 290ml Non-Dairy Milk (I used Soy)
  • Egg Replacer for 1 x Egg
  • 2 tablespoons of Non-Dairy Spread
  • 1 teaspoon Salt
  • 2 tablespoons Sugar
  • 3.5 cups (525g) Bread Flour
  • 1 teaspoon Bread Improver
  • 2 ¼ teaspoons Yeast
  • 3 tablespoons Non-Dairy Spread
  • 4 tablespoons Brown Sugar
  • ½ cup (70g) Walnuts
  • ½ – 1 tablespoon Cinnamon
  • ½ cup Icing Sugar
  • ½ teaspoon Vanilla Essence
  • 2 teaspoons Non-Dairy Milk
Instructions
  1. Sweet Dough: Combine milk,egg replacer, spread, salt, sugar, bread flour, improver and yeast and knead well. If you have a bread machine or appliance then let them do the work otherwise give your arms a workout. Knead until just combined then roll out to a large square.
  2. Filling: Melt spread and using a pastry brush, brush half over the rolled out dough. Combine brown sugar, walnuts & cinnamon in a food processor and chop until fine (or if you like large pieces of nuts then leave it a bit coarser).
  3. Sprinkle the sugar & nut mix over the dough evenly. Drizzle the remaining butter over the sugar mixture.
  4. Roll up width wise and cut into 3cm thick slices. Place on a greased baking tray and cover lightly with greased plastic wrap and stand in a warm area for 20 minutes or more until doubled in size.
  5. Bake in a pre-heated oven at 180c for 25 minutes until golden brown.
  6. Allow to cool before drizzling with the Vanilla Icing.
  7. Icing: Combine ingredients until smooth and thin enough to drizzle over the scrolls.
Recipe by The Vegan Pantry at https://theveganpantry.com.au/snacks/walnut-cinnamon-scrolls/