Cinnamon Rolls

makes 8 rolls

1 cup Unsweetened Soy Milk

2 teaspoons Apple Cider Vinegar

2 teaspoons Vanilla Extract

6 tablespoons Neutral Vegetable Oil

2 3/4 cups Pastry Flour

3 tablespoons Sugar

1/2 teaspoon Baking Soda

1 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

For Cinnamon Sugar Filling:

1/3 cup Sugar + 2 tablespoons Ground Cinnamon

1/3 cup Vegan Butter, softened

For Vegan Icing Sugar Glaze:

1 cup Icing Sugar

1/2 teaspoon Vanilla Extract

Enough Water to form a Glaze consistency

Method

• Preheat oven to 205 Celsius or 400 Fahrenheit and line a baking tray with non-stick parchment paper.

• In a measuring jug, combine the Soy Milk and Apple Cider.

• Whisk and leave to sit for 15 minutes. It will look curdled at this point, but don't worry.

• After 15 minutes, whisk in Vanilla Extract and Oil, then set aside. In a large bowl, sieve Pastry Flour, Sugar, Baking Soda, Baking Powder and Salt.

• Create a well in the middle and pour in wet mixture. Combine gently to form a soft dough.

• Use a little more Pastry Flour if if the dough is too wet (this is highly dependant on the quality of your flour and the humidity in the air). What you're looking for is a soft Biscuit Dough consistency.

• Flour your counter and place your dough onto it. Roll into a rectangle measuring 10x10 inches, and spread softened Vegan Butter all over the surface of the dough. Sprinkle liberally with your Cinnamon Sugar mixture.

• Roll your dough jelly roll style, and then seal the ends.

• Cut into 8 pieces to form 8 Cinnamon Rolls. Don't worry if some of the cinnamon sugar falls out whilst cutting.

• Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.

• Whilst baking, prepare Vegan Icing Sugar Glaze by whisking all ingredients together with enough water to make a glaze. You don't want it to be too runny.

• Once you remove your rolls from the oven, immediately drizzle with your icing sugar glaze.

• Let cool for 15 minutes before enjoying.