Jessicas Vegan Cinnamon Scrolls

Directions

• Warm the almond milk until just lukewarm – you can use a glass jug in your microwave for this step.
• Combine the warm almond milk, dried yeast and a small spoonful of the sugar in a bowl. Set aside for a few minutes until slightly foamy.
• In a large mixing bowl, combine the plain flour, remaining sugar and salt.
• Melt the margarine in the microwave, then add it to the flour mixture.
• Add the almond milk and yeast mixture.
• Mix until a soft dough forms. Knead the dough for 5 minutes, until smooth and elastic.
• Place the dough in a lightly greased bowl, cover, and leave to rise in a warm place for 1 hour, or until doubled in size.
• For the filling, combine the melted margarine, cinnamon and sugar.
• Allow the filling to cool slightly so it is spreadable rather than hot.
• Roll the dough into a large rectangle. Spread the cinnamon filling evenly over the dough using a spatula. Roll the dough up tightly from one long side. Cut into 12 even slices.
• Arrange the slices in the baking tin. Cover and leave to rise for 20 minutes.
• Preheat oven to 180°C.
• Bake for 25 minutes, or until golden and cooked through. Remove to cool on rack. Serve warm. For extra optional sweetness, drizzle a little icing made with icing sugar and lemon juice over the top when serving.