Vegan Cinnamon scrolls in a bag

Vegan Cinnamon scrolls in a bag

Christmas cake premix Reading Vegan Cinnamon scrolls in a bag 2 minutes Next Easy Creamy Carbonara

Make the cinnamon Vegan scrolls you will of ever tasted


Just add 1:

30g apple sauce

25g coconut oil

110ml plant milk, warm

Just add 2:

10 - 20ml plant milk


  1. Add all of the ingredients from bag 1 into a large mixing bowl, followed by the “just add 1” ingredients.
  2. Mix with a spoon before kneading for 5 minutes (you may need some extra flour to dust the bench with here).
  3. Place the dough bowl back into the mixing bowl with a tea towel over it and leave to rise for 1-2 hours. It should double in size.
  4. Punch dough to deflate it and roll out into a rectangle that is approximately 43cm x 32cm.
  5. Brush the flat dough with some extra coconut oil and then sprinkle the ingredients from bag 2 so that it evenly coats the top of the dough. Leave ½ an inch from the sides. 
  6. Roll the dough until long and then cut into 6 even portions (into your scrolls).
  7. Place the dough scrolls on a lined baking tray 2 cm apart from each other and cover with the tea towel. Leave to rise for another hour in a warm place.
  8. Preheat the oven to 180 degrees celsius.
  9. Bake in the oven for 10-15 minutes or until the top turns a golden brown colour.
  10. Leave the cinnamon scrolls to cool on a cooling rack until cool.
  11. Empty the contents of bag 3 into a small bowl and add the milk from “just add 2”. Start with 10 ml and add more until the icing is your desired thickness. 
  12. Eat straight away or store them in a sealed container for approximately 4 days (longer in the fridge).


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