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Vegan Gingerbread Cinnamon Scrolls

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Scrolls

  • 3 cups (450g) plain or all-purpose flour, plus more for dusting
  • 3/4 cup (180mL) plant-based milk, such as almond, soy or coconut, warm
  • 1/2 cup (115mL) melted vegan butter
  • 1/4-1/2 cup (40-80g) organic cane sugar, or coconut sugar
  • 1 tablespoon (9g) fast-acting yeast
  • 1 tablespoon ground cinnamon
  • Pinch of nutmeg powder
  • Pinch of any good-quality salt, (skip if using salted vegan butter)

Scroll filling

  • 1/2 cup (95g) brown sugar
  • 2 tablespoons ground cinnamon
  • 1 1/2 tablespoon ground ginger
  • 1/2 tablespoon nutmeg powder
  • 2 tablespoons melted vegan butter

Scroll glaze

  • 1/2 cup (120g) vegan cream cheese, softened
  • 1/2 cup (115g) vegan butter
  • 1 cup (100g) powdered sugar, or to taste

Instructions

  • To make the scrolls: Combine all the ingredients in a large bowl and knead for 5-10 minutes until it is smooth and elastic. If you have a stand mixer, use the dough hook and knead for 5 minutes until the dough is smooth and elastic. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
  • To make the scroll filling: Combine all the ingredients except the melted vegan butter in a small bowl. Set aside.
  • Lightly dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Try to make sure the dough is evenly flat. Use a pastry brush to brush the melted vegan butter on the surface. Scatter the brown sugar mixture on top.
  • Starting from the long side of the pastry, roll the pastry into a log. Use a sharp knife to cut scrolls out of the log. Arrange on a lined baking tray leaving a little space in between each scroll. Place a tea towel over the scrolls and set aside to rise.
  • Preheat the oven to 180°C (350°F).
  • Bake the scrolls in the oven for 25-30 minutes or until they are slightly golden brown or when you insert a skewer in one of the middle scrolls and it comes out clean.
  • To make the scroll glaze: Add all the ingredients to a medium size bowl. Use an electric whisk to beat the mixture until it's fluffy and combined.
  • When the scrolls have cooled completely, spread the glaze on top.
  • The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature or in the fridge for 1-2 days.