Olive Magazine
Vegan Cinnamon Rolls Recipe With Tahini, Cardamom and Dates

Vegan cinnamon rolls

Published: November 8, 2017 at 1:39 pm
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  • Easy
  • Makes 10 cinnamon rolls

Check out these easy cinnamon rolls. Tahini, cardamom and dates give these rolls a lovely creamy twist and you can easily make them vegan. Bake for a weekend breakfast or for a great mid-morning snack

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This easy cinnamon rolls recipe has ingredient options to make vegan cinnamon rolls. Recipe by Izy Hossack

Izy says..."I’m a cinnamon roll addict, of course, and always love to find new ways to flavour them. I’d usually have some dried fruit and nuts in a cinnamon roll, so they were easy to substitute for sticky dates and a sprinkle of sesame seeds added a toasty boost of flavour. I used tahini instead of butter which added flavour and a creamy texture."

Try these delicious vegan cinnamon rolls, then check out our easy cinnamon buns, Swedish cinnamon buns and croissant cinnamon buns.

For more vegan baking recipes, check out our vegan hot cross bunsvegan banana breadvegan carrot cake, vegan scones and more vegan cake recipes.

Ingredients

FOR THE DOUGH

  • 280ml milk or non-dairy milk, to make vegan, plus a little extra for brushing
  • 2 tsp fast-action dried yeast
  • 50g granulated sugar
  • 220g plain flour, plus extra for kneading
  • 220g wholemeal flour
  • 80g vegetable oil, plus a bit more for the bowl
  • 1 tsp salt

FOR THE FILLING

  • 60g olive or rapeseed oil (or melted butter if you’re not vegan)
  • 3 tbsp tahini paste
  • 70g light brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground green cardamom
  • a pinch salt
  • 100g pitted dates, roughly chopped
  • 2 tbsp sesame seeds

Method

  • STEP 1

    In a small pot, heat the milk over a low heat until just steaming. Pour into a bowl and leave to cool until only slightly warm. Stir the yeast into the milk and set aside for 5 minutes.

  • STEP 2

    Using your hands, mix the sugar, oil, salt and both the flours into the milk to form a rough dough. Tip the contents of the bowl out onto a clean work surface and knead until smooth and slightly sticky – about 10 minutes – dusting with a little extra flour as needed.

  • STEP 3

    Pour a bit more extra oil into the same bowl that you were using, place the dough into it and turn to coat with oil. Cover with clingfilm and set aside in a warm place for 1 hour - 1½ hours, until doubled in volume.

  • STEP 4

    Dust the work surface with flour again, tip the risen dough out on to it and dust the dough with some flour as well. Roll out into a 35cm square using a floured rolling pin, or even a wine bottle.

  • STEP 5

    Mix the tahini and olive oil and brush over the surface of the dough. Mix the sugar, cinnamon, cardamom and salt, then sprinkle over the surface of the dough in an even layer.

  • STEP 6

    Scatter over the chopped dates and sesame seeds then roll the dough up into a tight log.

  • STEP 7

    Cut into 10 equal pieces and place on to a lined baking tray. Cover with an oiled piece of clingfilm or a clean kitchen towel and then set aside in a warm place to rise for 30-45 minutes, until doubled in size. Preheat the oven to 180C/350F/ gas 4.

  • STEP 8

    Once the rolls have risen, remove the clingfilm and brush with milk using a pastry brush.

  • STEP 9

    Bake for 20-25 minutes until golden. Leave to cool slightly before eating.

Please note this recipe comes from #CookForSYRIA recipe book and has not been tested by our cookery team. More information about the Cook For Syria book here.

#CookForSYRIA recipe book
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