Dairy free Cinnamon Rolls

Method

Making the Dough

• 1)

  In a large bowl stir together the yeast, two teaspoons of sugar and a cup of lukewarm water. Set aside for five minutes for the yeast to activate.

• 2)

  In another large bowl combine the flour, sugar, salt and lemon zest, stir it all up.

• 3)

  Add to the yeast bowl the milk, oil, vanilla and tapioca, stir to combine.

• 4)

  Scoop about half of the dry ingredients mix into the wet bowl and stir up with a wooden spoon until you’re mix is lump free.

• 5)

  Add the rest of the dry ingredients one cup at a time while stirring until all the dry ingredients is in the wet bowl.

• 6)

  Wash and dry your hands really well then get your hands in the bowl combining the last of the dry ingredients by hand until you have a nice big dough ball.

• 7)

  Keep folding the dough over itself and pushing it down (kneading) for about five minutes, you can keep it in the bowl, do it on a lightly floured table, or in a stand mixer if you have one.

• 8)

  Pop the dough back into the bowl, cover with a tea towel and place in a warm spot, like in a sunny window or close to a furnace vent.

• 9)

  Let the dough rise in the warm spot for about an hour, or as long as it takes to double in size.

Making the Rolls

• 1)

  While the dough is rising you can prepare your cinnamon mix by combining the brown sugar and cinnamon in a small bowl and mixing/mashing together with a fork until you have a smooth (non-lumpy) mix. Set aside.

• 2)

  Once you dough has doubled in size, give it a nice friendly punch and then cut the dough in half with a knife.

• 3)

  Preheat the oven to 350 degrees.

• 4)

  Roll each of the two dough halfs with a rolling pin on a lightly floured table. Roll until they’re each about a quarter of an inch thick, paint with a little olive oil, then sprinkle out the cinnamon sugar mix evenly on both.

• 5)

  Roll the dough up to make a nice big log, then slice the log with a knife about an inch and a half (4–5 cm) between each cut.

• 6)

  Place each roll, swirl side up in two vegan margarine greased baking dishes and let sit for 30 minutes to rise again.

• 7)

  Pop them in the oven to cook for 30 minutes. Let sit for ten minutes, then serve while still warm.

Glaze (optional)

• 1)

  If you want to go full-on fancy with the cinnamon buns you can add a glaze to the tops by combining a cup of confectioners sugar, an a couple of tablespoons of allergy-free milk to make a nice smooth drizzle to pour overtop of the buns.