Vegan Pinwheel Scones

Although in New Zealand, October is Spring, around the other side of the world it's now autumn and Halloween!

With fall comes many fall inspired recipes, and I've been saving this one up for a while! This recipe has the classic cinnamon taste that everyone loves in Autumn.

I've created a vegan Cinnamon Scroll, and they are absolutely devine. As with any baking in my house, it disapears about as quickly as it was made, thanks to my partner who has the worlds biggest sweet tooth. So about three quarters of this batch were devoured by him and all approved!

This recipe not only has very minimal ingredients, but it's also pretty quick to make in terms of cinnamon rolls! Oh, and once again, they are AH-mazing *inserts drool emoji here*

I'm a huge believer in a wholefood diet, but sometimes I just want a really yum treat, and for me, being vegan, it isn't as easy as just going for a quick drive. Because here in New Zealand, I only know 1 Vegan bakery and it's a 7 hour drive from where I live.

Ingredients:

2 1/2 tsp rapid rise yeast
1/3 cup + 1 Tbsp coconut sugar.
3 cups spelt flour
1 cup unsweetened almond milk
1/2 cup vegan butter (I used Olivani)
1/4 tsp salt
1 1/2 tsp cinnamon

Method:

In a bowl, microwave the almond milk and Olivani until warm and melted. Make sure to do this in incriments as you don't want it to be overly hot and kill the yeast.
To this mixture, add the yeast and set aside for about 10 minutes to let it activate and start to get all fluffy.
After the yeast is activated, add 1 tbsp of the coconut sugar, the salt and combine.
Next you will need to add the flour to the mixture. Only add this about 1/3 of a cup at a time. Once you can no longer stir it, take it out of the bowl and knead it on a floured surface for about a minute.
Put your dough into a sheet of clingfilm, making sure to twist the ends. set this aside for about an hour in a warm place to let it rise.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp of Olivani and top with 1/3 cup sugar and 1/2 - 1 Tbsp cinnamon.
Tightly roll up the dough. Then with a serrated knife, cut the dough into 30cm pieces. Place the rolls into a lined baking pan. Brush with the remaining 2 Tbsp of melted butter and cover. Set on top of the oven to let rise again while you preheat oven to 180 degrees C.
Bake the rolls for 25-30 minutes or until golden brown.

I hope you have enjoyed this super simple recipe, and that it's given you some inspiration to get into the kitchen and create a healthier version of the classic cinnamon roll. If you re-create it, be sure to tag my over on instagram @brooklyngreenfield as I would love to hear what you think.

If you are interested in more Vegan cooking, and baking recipes, head to my blog here

Thank you for reading and I hope to see your creations soon!

-Brooke