I have to admit, I’m a bit addicted to cinnamon. I sprinkle it on freshly cut pieces of apples and bananas, I add it to alll of my smoothies and nicecreams and I include it in the bases of my cheesecakes. When I had a 9-5 job, I even had a stash of cinnamon in my side desk.
With my love for fluffy things (you know, like cake, clouds, pillows, hairy dogs…), cinnamon scrolls, french toast and cinnamon toast are basically too good to be true. There are a few vegan recipes for cinnamon scrolls online, but to be honest, I can’t be bothered with activating yeast, rolling out dough and all that jazz. And, I don’t really trust processed butter/margarine for making cinnamon toast!
I had an excess loaf of bread in the pantry so knew that I had to turn my fluffy cinnamon dreams into reality.
Each slice of bread is spread with a wholesome mixture of dates, oil and nuts and rolled to mimic a cinnamon scroll.
Each scroll is then drenched in a vegan french toast ‘eggy’ mixture. After they are baked, the bottom of each scroll has a soft custardy texture and the top is crisp and oh so more-ish.
It’s got exactly what I love about cinnamon scrolls.
1. You can unravel the scroll and eat each layer at your own pace
2. Oh so cinnamony and sweet
3. Oh so fluffy
And likewise for french toast:
1. The part of the bread that soaked upthe milk is soooo custardy and soft
2. Hmm crisp edges!
The dish can be prepared in advance and is perfect for serving guests for breakfast/brunch/dessert etc. Or if you just want some healthy comfort food, you could make a batch for yourself and nibble on it over a few days!
Cinnamon scroll french toast bake
French toast soaking liquid
- ½ cup aquafaba (brine from a can of chickpeas)
- ½ cup plant-based milk, such as almond, soy or coconut
- 1 tsp ground cinnamon
- 1 ½ cup dates, soaked in water overnight
- ¾ cup light-tasting vegetable oil, such as sunflower or rapeseed, such as grapeseed, canola or sunflower
- 2 tbsp ground cinnamon
- ¾ cup mixture of any nuts, seeds or coconut, e.g. walnuts and pecans
- 14 slices of any bread
- ¼ cup mixture of any nuts, seeds or coconut, e.g. walnuts and pecans
- Preheat oven to 180C.
- For the soaking liquid, mix all ingredients in a bowl and set aside.
- For the cinnamon scrolls, add the dates, oil and cinnamon to a food processor and process until it forms a smooth paste. Add nuts and process until combined.
- Cut the crusts off the bread and cut each slice in half. Spread the date paste on each half slice.
- To assemble the scrolls, place two pieces of bread next to each other to form a long strip of bread. Firmly roll one slice continuing onto the second slice of bread. Place the scroll in a casserole dish. Repeat for the remaining bread to fill up the casserole dish.
- Pour the soaking liquid evenly over the scrolls and scatter remaining nuts on top.
- Bake in the oven for 20 minutes or until golden brown.
- Serve warm with some coconut yoghurt or ice cream.