These Vanilla Bean Sticky Buns are bunderful!
- 2 cups Raglan Food Co coconut yoghurt – Vanilla Bean
3 ½ cups self raising flour
3 tbsp vegan butter (I used Nuttelex) – melted
1 tbsp ground cinnamon
½ cup of sugar (I used brown)
4 tbsp water
¼ cup caster sugar
Preheat your oven to 180ºC on bake.
Mix the coconut yoghurt and flour in a bowl.
Pour the mixture onto a floured flat surface, using your hands to knead into a ball. Using a rolling pin, roll the dough out into a large rectangle. Approximately 1cm thick.
Brush the butter onto the dough.
Mix the ground cinnamon and brown sugar in a bowl. Sprinkle this on top of the buttered dough.
Roll the dough lengthwise (tightly), to form a long cylinder.
Cut the cylinder into 4cm pieces (approximately 10 scrolls).
Place scrolls onto a lined baking tray, allowing for room to expand.
Place into the oven and bake for approximately 20 minutes – until golden brown and cooked through.
While the scrolls are baking, boil the caster sugar and water in a pot for 3 mins to form a sugar syrup.
Pour the sugar syrup over the scrolls once they have finished baking.
Serve warm with more Vanilla Bean coconut yoghurt.
Thanks to Jess over at @chickenthevegan for this yummy baking recipe!