Today's post is my first veganuary post of 2017 and it's also the first I've posted on my main blog (I did veganuary last year but I only posted on my food blog). Veganuary, if you didn't know, is where you stick to a vegan diet throughout January which isn't that difficult for me as I'm a vegetarian so I don't eat meat, fish or gelatine anyway (I've been a vegetarian for over 13 years now!) so cutting out dairy and eggs isn't as difficult for me as it would be for others.
Last year I did have a couple of slip ups but it was my first time trying to stick to a vegan diet and if you are doing veganuary then please don't be hard on yourself if you don't fully stick to it fully as it makes it more of a chore than it could be. Last year I discovered the amazing Isa Chandra Moskowitz who creates the most incredible vegan recipes which aren't all about superfoods or really difficult to find ingredients. I've bought two of her cookbooks and I can't recommend Isa Does It enough especially if you are a first time vegan or veganuary participant; I've made so many of her recipes and I adore her New England 'Clam' Chowder with I've made countless times since purchasing the book this time last year.
Another amazing vegan cook and recipe developer is Dana from the
Minimalist Baker who is more of a recent find for me but I love the look of her recipes so I had to try one, hence this recipe post today. My recipe is based and inspired by hers but mine has a few changes including some ingredient substitutes and additions as well as measurement changes. Her cinnamon rolls look amazing and I definitely want to stick to her full recipe one day but in the meantime I really love my own take on her vegan cinnamon rolls!
Ingredients: to make approx. 16 mini rolls
- 1 1/2 cups of self raising flour
- 1/2 cup of oat milk or unsweetened almond milk (I used oat milk)
- 1 1/2 teaspoon of instant packet yeast
- 1 1/2 teaspoons of vegan margarine (extra teaspoon to melt and brush over before baking)
- 2 teaspoons of plain granulated sugar
- 2 to 3 teaspoons of cinnamon
- 2 to 3 teaspoons of light brown sugar
- 2 tablespoons of vegan chocolate sauce or spread (I used the Choc Shot sauce)
- 1 or 2 teaspoons of warm water
- 1 or 2 teaspoons of olive oil or sunflower oil
Steps (takes approx: 1 hour 40 minutes)
1. Measure out the oat milk and vegan margarine and melt in a small pan until the margarine has melted but don't let it boil. Remove from the heat and let it cool until it is warm (approx. bath temperature).
2. Add the yeast and sugar to the margarine and oat milk, to activate the yeast. I placed the small pan in a bowl of warm water so that the yeast can activate quicker and remains at a constant warm temperature. At this stage you'll find out if your yeast if activate or not, if it is you'll see bubbles and foam after ten minutes but if you don't then your yeast might have expired, the temperature might not be warm enough to activate it fully or the temperature might be too hot and have killed the yeast. Mine had a few bubbles but it wasn't very active but I still used it, I just used self raising flour instead of plain to give it a boost when baking. If your yeast is foamy and active then just use plain flour instead of self raising flour.
3. To the foamy mixture add in the flour a little at a time as you might not need it all. My dough was quite dry so I kneaded with my hands to bring it together more but it was still a little dry so I added two teaspoons of water a little at a time as you might not need all of the warm water. Knead for a minute or two on a floured surface until it comes together and place in a lightly oiled bowl. Cover with a towel and leave in a warm place for an hour. I leave the bowl in a sink half full of warm water to help the dough develop and grow (I do this will all bread dough) but make sure the water don't go into the bowl.
4. After an hour the dough should be about double the size it was, don't worry if it isn't quite double. Roll out on a lightly floured surface to approx. the size of a chopping board and with a pound coin size thickness (don't make it too thin or it might rip when you're rolling it). When rolled out spread the vegan chocolate sauce or spread in a thin layer, when I make these again I'll add more chocolate spread. Sprinkle on a mixture of the light brown sugar and cinnamon all over and make sure you remember to add it to the edges of the dough - the chocolate spread/sauce helps the sugar and cinnamon adhere.
5. Roll up the dough from the longest side as you can see fro the first photo and make sure you gently pull as you are rolling so you get a tight roll (check out Paul Hollywood's video to see this method in action). When rolled, cut off the end and then cut out the rolls - I cut approx. 1 inch sections which left me with just enough dough for 16 mini rolls but you could cut them much bigger for bigger but fewer rolls. I used a very sharp knife to cut them in a sawing motion and moulded them slightly with my hands to make them into a more fully rounded shape.
6. Place a cm or two apart in a greased square baking tin (I used margarine to grease the tin and my tin was about 20cm by 20cm in size). Melt one teaspoon of margarine and brush onto the rolls. Set your oven to 180 degrees celcius (fan) and put the tin in while it's heating up and bake for between 20 to 30 minutes. Mine took just over 20 minutes to bake but all ovens will vary. Leave to cool slightly before removing from the tin; best served warm.
My vegan chocolate and cinnamon mini rolls turned out really well although when I make them again I think I'll make them a bit bigger so they are more fluffy and less cakey. I'd also add more cinnamon and chocolate spread! They are great snacks or morning rolls with a coffee and as they are mini you don't feel too naughty eating one or two...or five. They'll last in a air tight container for about four days and they should definitely be heated slightly in the microwave for 5-10 seconds so they are warm, soft and even more yummy!
My poll on Twitter was a landslide win for posting lots of vegan recipes on my blog this month so stay tuned for more including my amazing and moreish vegan mac 'n' cheese which is mouth wateringly delicious!
Will you be making these? Are you taking part in veganuary this month? Do you want to see more vegan posts on my blog this month?
