Vegan White Miso Cinnamon Rolls

A new favourite of mine to whip up when I have friends coming over or when I simply fancy some warm, fresh pastries!

Makes 12

For the dough:

500g white flour

1 tsp salt

375ml soya milk (unsweetened)

5 tbsp white sugar

1 tbsp golden syrup

1 tsp cream of tartar

1 tsp bicarbonate of soda

2 heaped tsp no sugar smooth peanut butter

3 tbsp vegetable spread or vegan butter

For the cinnamon sugar

1 heaped tsp white miso

3 tbsp veg spread

12 tbsp caster sugar

6 tsp cinnamon

Method

1. Heat the milk in a sauce pan until it is simmering, then add in your golden syrup, sugar, cream of tartar, bicarbonate of soda and peanut butter. Stir until combined then pour into a jug, making sure to strain through a sieve to make sure everything is combined and dissolved.

2. Add the flour and salt to a bowl, then slowly pour in your heated milk mix, stirring till combined. Empty out of the bowl onto a well floured surface and knead for 5-10 mins until smooth, elastic and combined.

3. Grease the bowl with oil and place the dough back inside with a wet tea towel over the top. Leave in a warm place to rest and rise for 20 mins.

4. Take the risen dough and split it into two portions. Roll both out on a well floured surface until they are 1cm thick and are rectangles with a width of at least 6 inches (they can be wider than this and the length doesn't matter too much).

5. Melt the miso and butter together in the microwave, and then brush this over both doughs. Save a small amount of this mix.

6. Combine the cinnamon and caster sugar in a bowl, then sprinkle over the dough. If there isn't enough for your dough feel free to make more in the same ratio.

7. Roll up the dough, working from the long side closest to you. Make sure you take your time, so that none of the sugar or butter leak out and to make sure that the whole roll is the same thickness.

8. Cut the dough into 2 inch wide rounds (measure this along the top of the roll).

9. Place into a greased cake tin with the swirls of cinnamon facing upwards. I like to place a ring of them round the outside of the cake tin then work my way in rings to the centre.

10. Leave to rest again in a warm place for 20 mins. While this rests preheat the oven to 200C fan/ 220C conventional.

11. Before placing in the oven, brush the top of the rolls with the remaining miso butter mix.

12. Bake the rolls for 20-25 mins until slightly browned on the top. Then remove them and using a kitchen roll dab off any leaked sugar or oil from the top. Place them back in the oven for a further 5-10 mins then remove and leave to cool.

Tips

Make sure not to over flour the dough when kneading as it will dry out or become very dense.

Be liberal with the butter and cinnamon sugar when rolling

Don't overtake them. The insides should be a softer texture than the crust so don't worry if it appears a little underdone, this is just due to the lack of direct heat causing the centre to cook more similar to steaming, due to the oil evaporating or escaping, than baking.

Signed A Shipwrecked Coffee Addict