Tag: cinnamon rolls


Now that I’m one half of a UK-US power couple I figured it was time to bring out the big guns. I definitely bought 4 cans of pumpkin this week.

These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.


For the cinnamon roll dough

  • 3 tbsp vegan butter (I use Pure or Earth Balance)
  • 170ml unsweetened almond milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 340g self raising flour
  • 2 1/4 tsp dried active yeast

For the filling

  • 3 tbsp softened vegan butter
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon

For the cashew frosting

  • 1/2 cup cashews, soaked 1 hour in boiling water
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 140-150ml  almond milk

  1. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool.
  2. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined.
  3. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky.
  4. Once the dough has come together, tip onto a well floured surface and knead for 5 minutes until smooth.
  5. Return the dough to the bowl and cover with cling film. Leave in the fridge over night.
  6. The next morning lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air.
  7. Roll the dough out into an approximately 18 inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.
  8. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1 inch sections. Repeat until you have used all the dough.
  9. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for 1 hour to rise.
  10. Whilst the rolls are rising preheat the oven to 350f/180c. Prepare the glaze, drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth.
  11. Scrape out the frosting into a container and refrigerate until time to use.
  12. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!

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Bit of a mouthful there eh? Here I’m combining three of my favourite things: chai, marzipan and cinnamon rolls. It all started when I saw this marzipan challah, I’m really going to have to work out how to veganise it some time soon because damn look at that thing!!

I think we all deserve a treat for making it through January. On the day of my last post, I suddenly realised after I’d published that  it was the blog’s one year anniversary and hastily inserted that into the title. This last year of blogging has been really great for me creatively, I’ve made things I never would have before. It’s also jump started my somewhat retired love of photography. I’m really looking forward to the next year of blogging – I already have a whole bunch of ideas. I’m the woman on the tube next to you typing “MARZIPAN???? CHAI???” into her iPhone. Sorry about that.

Another thing to mention that is kinda neat! Onegreenplanet contacted me a couple weeks ago on my Twitter to ask about republishing some of the blogs recipes. I’m a big fan of OGP, they post not just recipes but environmental issues and lots of cute videos and photos of animals. So I’m pretty excited about sharing vegan food on another platform!

Celebrations all round! Since I totally forgot about making something special for the blog birthday let’s count this recipe as our celebration cake. Maybe next year I’ll actually remember and make a proper cake!


For the cinnamon roll dough

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz soy milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags

For the marzipan filling

  • 100g golden marzipan (the yellow kind)
  • 1 1/2 tbsps softened vegan butter
  • 50g soft light brown sugar
  • 1/2 tsp cinnamon

For the maple glaze

  • 1 tbsp maple syrup
  • 3-5 tbsp soy milk
  • 60-90g icing sugar

  1. In a saucepan on a medium heat add the butter, milk, salt, caster sugar, vanilla bean paste, almond extract and chai tea bags. Warm gently until the butter is melted around 3-4 minutes. Set aside to cool for about 10 minutes.
  2. In a big bowl mix together the flour, cinnamon and yeast. Once the milk mixture has cooled discard the tea bags and pour into the flour mixture. Using your hands or a wooden spoon mix until a shaggy dough has formed.
  3. Tip the dough out onto a lightly floured surface and knead for around 5-10 minutes until the dough is glossy and smooth. Roll the dough into a ball.
  4. Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
  5. After an hour the dough should have doubled in size. Punch the dough down and using a rolling pin roll it out into an approximate 18 inch rectangle. Don’t worry too much if it isn’t exactly right.
  6. Next prepare the filling, butter the entirety of the surface of the dough and then using a cheese grater grate the marzipan all over the butter. It will look a lot like cheese!
  7. Mix the cinnamon with the brown sugar and scatter over the marzipan.
  8. Starting at top side of the rectangle begin to roll the tough up into a tight sausage shape. Then using a knife slice the dough into rounds – around 1 inch thick.
  9. Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
  10. Whilst the rolls are rising, preheat the oven to 350f/180c and prepare the glaze. In a small bowl add the maple syrup and icing sugar, add milk to your preference. I like my glaze fairly thick so I added less milk, around 4 tablespoons.
  11. Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.
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