VEGAN CINNAMON ROLLS

June 7, 2020 / Lyn Jones / 0 Comments

The next time you fancy a hot, gooey, cinnamon-doused treat, make these.
I infused the milk with cardamom to give a bit of balance to the cinnamon and a bit of Scandinavian flavour (like cardamom buns), but you can leave that out, or even infuse the milk with cinnamon sticks to give it even more of a cinnamon flavour.  Yields 12

For the dough
  1. Warm water 1/2 cup (125 ml)
  2. Active dried yeast 2 tsp
  3. pinch sugar
  4. Non-dairy milk 3/4 cup (185 ml)
  5. vegetable oil 1/3 cup (85 ml)
  6. pinch salt
  7. 1 tsp ground cinnamon
  8. plain flour approximately 4 cups (500 g)
For the filling
  1. brown sugar 1/4 cup (100 g)
  2. White (granulated) sugar 1/4 cup (100 g)
  3. ground cinnamon 1 tbsp
  4. Plain flour 2 tbsp
  5. Vegan margarine 1/4 cup (55 g)
For the icing
  1. icing sugar 1 cup (110 g)
  2. Non-dairy milk 2 tbsp (30 ml)
  3. Vanilla extract 1 tsp
Instructions
  1. Sprinkle the sugar and yeast over warm water and leave for a few minutes until the yeast begins to go a bit foamy/fizzy.
  2. Add the milk, oil, salt, cinnamon and half the flour. Mix to combine. Add the rest of the flour, half a cup at a time, until the dough comes together and is no longer sticky. You may need a little more or less depending on the humidity of your kitchen and the flour you’ve used.
  3. Place the dough in a bowl and cover with a dish towel. Leave to rise for about an hour, until it’s doubled.
  4. After an hour, punch down the dough. Flour a work surface and roll out the dough. You want to create more or less a rectangle, approximately 12 inches by 18 inches.
  5. Lightly grease an 11 x 13 inch baking pan.
  6. Mix together the brown sugar, granulated sugar, cinnamon and flour (NOT the margarine). Sprinkle this over the rolled-out dough, and then scatter small pieces of margarine over this.
  7. Roll up from the long side, so that you have a long log of dough. Cut into 12 equal rolls – the easiest way to do this is to cut the log in half, then cut each half in half again (so you have 4 smaller logs). Then cut each of these into thirds.
  8. Place the cut cinnamon rolls onto the baking tray and cover the tray with a towel. Leave to rise for half an hour to three-quarter of an hour. They should nearly double in size. You can even leave them to rise in the fridge overnight (I’ve done this before) and bake the next morning.
  9. Preheat the oven to 375 F (190 C).
  10. Bake for 18 to 22 minutes, until just starting to brown. While they’re baking, mix the icing ingredients together. Remove the finished rolls from the oven and drizzle the icing over them. Serve them while hot!


PLUM AND CINNAMON CRUMBLE CAKE

May 5, 2020 / Lyn Jones / 0 Comments

https://www.foodinaminute.co.nz/Recipes/Plum-and-Cinnamon-Crumble-Cake –
The nicest cake I have tasted in a long time!! I’ve made it twice and both times our dinner guests have raved!! Easy and delicious !!! Also nice as a winter pudding served with custard and cream.
Serves 6-8

    • 850 g can Wattie’s Black Doris Plums in Syrup
    • 250 softened butter
    • 1 cup caster sugar
    • 1 tsp vanilla essence
    • 2 eggs
    • 2 ½ cups flour
    • 2 tsp BP
    • Topping
    • 1 cup thread coconut (shorter and moister than shredded) or macadamia or brazil nuts
    • 2 tsp cinnamon
    • icing sugar for dusting
  1. Preheat oven to 180°C.
  2. Drain the Wattie’s Black Doris Plums well and then squash or cut in half and remove the stone. Leave in the sieve to drain while making the cake.
  3. Beat the butter, sugar and vanilla essence until light and creamy. Add the eggs one a time and beat well after each addition.
  4. Sift 2 cups of the flour and baking powder together and stir into the creamed mixture.
  5. Spread 3/4s of the mixture on the base of a well-greased and paper lined 23-24cm spring-form cake tin.
  6. Arrange the plums over the base of the cake mixture.
  7. Add the coconut, cinnamon and the remaining 1/2 cup of flour to the remaining cake mixture and work together to form crumbs. Sprinkle over the top of the plums. Bake for 1 hour. Serve dusted with icing sugar.
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