Vegan Cinnamon Scrolls

These little beauties are soft and cinnamon-packed, with the perfect balance of dough and filling. Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

Serves: 14

Prep: 1 hour

Cook: 30-40 minutes

Ingredients

180 mls Almond Milk (3/4 Cup) warmed slightly

8 teaspoon Natvia

5 tablespoon Vegan Margarine

2.25 teaspoon Yeast

500 g Gluten Free Bread Flour (3.75 Cups)

90 g Almond Meal (3/4 Cup)

2.5 teaspoon B aking Powder

0.5 teaspoon Salt

FOR THE FILLING

3 tablespoon Vegan Margarine, Melted

80 g Natvia (1/2 Cup)

1 tablespoon ground cinnamon

Method

Preheat oven to 180C grease and line a baking tray. Set aside.
Combine the warmed almond milk 1 tablespoon margarine, 4 teaspoons Natvia and the yeast. Set aside for 10 minutes to prove.
In a medium bowl whisk together 2 cups gluten bread flour, almond meal, 4 teaspoons Natvia, baking powder, and salt. Add the remaining 4 tablespoons vegan butter and with your fingertips incorporate the butter into the flour mixture (it should resemble wet sand)
Slowly pour the almond milk-yeast mixture a little at a time and stir into the dry ingredients and stir. Use the remaining bread flour to bring it together to form a ball.
Roll the dough between 2 sheets of clingfilm into a large rectangle.
In a small bowl combine the melted butter, ½ cup of Natvia and cinnamon.
Remove the top layer of cling film and brush half the butter mixture over the rectangle.
Using the bottom layer of cling film as a guide, slowly roll the dough lengthways into a cylinder (keeping it as tight as possible).
Using a sharp knife cut it into 14 even rolls and place on the baking tray.
Cover with a tea towel and place the tray in a warm area for 30 minutes.
Remove the tea towel and brush the remaining Natvia, butter mixture over the scrolls.
Bake for 30-35 minutes or until golden.
Store the rolls in an airtight container for 3-4 days, alternatively freeze