Vegan Cinnamon Rolls with Coffee Glaze

  

Am I the only person who goes to bed thinking of what she's going to have for breakfast the next morning? Tell me it isn't so.

Vegan Cinnamon Rolls with Coffee Glaze

Makes 9

For the Rolls:

250ml lukewarm soy milk

45g vegan butter (or Nuttelex), melted

1 sachet (7g) of dried yeast 

15g grated coconut sugar

1/4 teaspoon fine sea salt

400g "00" flour (or baker's flour)

Olive oil, for greasing

Extra vegan butter, for brushing

For the Filling:

45g vegan butter (or Nuttelex), melted

1 1/2 teaspoons ground cinnamon

45g grated coconut sugar

For the Glaze:

1 cup of icing sugar, sifted
1 teaspoon melted vegan butter or Nuttelex

1 shot of hot espresso

Make the Rolls:

Line a 25cm x 20cm (or similar) baking pan with baking paper and set aside.

Put the lukewarm soy milk and melted butter into the bowl of an electric mixer fitted with the dough hook.  Sprinkle over the yeast, add the coconut sugar and stir with a fork.  Set aside for 10 minutes until foamy.

Add the salt and flour and mix on low until the mixture comes together.  Turn the dough out onto a lightly floured surface and bring it together with your hands.  The dough will probably be a little bit sticky to start with, but it will become smoother and more pliable as you work it.

Put the dough into a lightly greased bowl, cover with plastic wrap and leave to double in size for about an hour.

Make the Topping:

Put the butter, cinnamon and grated sugar into a bowl and mix to combine.

Form the Rolls:

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 5mm thick.  Spread the filling mixture all over the dough then starting with a long edge, roll the dough up tightly.  Cut the dough into 9 even portions and place them into the prepared pan.  Brush the tops with extra melted butter and cover loosely with plastic wrap.  Leave for about 30 minutes to become puffy.

Preheat the oven to 180C.  

Bake the rolls for 25 - 30 minutes or until pale golden.  Leave to cool slightly, then pour the glaze over the warm rolls and serve.

Make the Glaze:

Put the sifted icing sugar into a jug.  Add the melted butter and then add enough hot espresso to achieve a drizzling consistency.  Pour the glaze over the warm rolls.