Vegan Coconut and Cinnamon Rolls
Serves: 8
  • 3 tbsp strong wholewheat flour
  • 50g water
  • 150g lukewarm water
  • 10g fast action dried yeast
  • 300g strong white flour
  • 100g strong wholewheat flour
  • 50g caster sugar
  • ¾ tsp fine salt
  • 2 tbsp olive oil
  • 200g soft light brown sugar
  • 1 tbsp ground cinnamon
  • ½ tsp nutmeg
  • 50g coconut oil, melted
  1. In a saucepan, whisk together the flour and water over a low heat until the mix creates a thick paste. Set to one side to cool.
  2. Once the paste has cooled, add to a large bowl and mix in the lukewarm water until smooth. Sprinkle over the yeast, mixing well. Add the flours, sugar, salt and oil then mix to create a shaggy dough. Turn out onto a clean floured surface and knead for ten minutes until the dough is smooth and elastic.
  3. Rub the dough with a little drizzle of olive oil and set back into the bowl, covering the top with clingfilm. Leave to prove in a warm place for 1 to 2 hours until doubled in size.
  4. In a small bowl, whisk together the brown sugar, cinnamon and nutmeg then set aside. Brush a 23cm round tin or 20cm square tin with a little coconut oil then set to one side. Turnout the dough onto a well floured surface and roll into a 40cm by 30cm rectangle. Brush over the coconut oil then sprinkle over the cinnamon sugar.
  5. Starting from the short end, tightly roll the dough until you end up with a thick sausage shape. Using a sharp knife, cut off any untidy ends, then cut eight equally sized buns. Arrange the buns cut side up into the baking pan then cover with clingfilm. Leave to prove for a second time for 30 minutes until puffed up.
  6. Preheat the oven to 180oc/160oc fan and once hot, remove the clingfilm from the tin, place the tin on a baking sheet and bake the cinnamon buns for 30 to 35 minutes until golden brown. Remove from the oven and leave to cool in the tin. Pull the buns apart and enjoy warm with coffee or candles and champagne. Drown in a sugar glaze if you wish, but these buns don’t really need it.
Recipe by Victoria Sponge Pease Pudding at