Vegan Cardamom Sichuan Pepper Cinnamon Rolls

‘What good is the warmth of summer, without the cold of Winter to give it sweetness?’ John Steinbeck

Learning to seek out and embrace all that is good makes for a happier life. Winter has always made me sad, but as the years pass, I see the beauty in making your own warmth; from the scent of spiced bakes to the condensation that streams the windows as your cheeks flush from a walk in the chill air.

Everything has its beauty; you just need to open your eyes.

These sweet, sticky rolls are brimming with the warm numb of spices. The perfect way to fuel your day.

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This recipe makes a large batch, one will never suffice….

Glaze: go big or go home…..

cinnamon roll, vegan cinnamon roll, cinnamon bun, fall recipes, vegan dessert

Yield: 12

Author: Suze Morrison

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Vegan Cardamom Sichuan Pepper Cinnamon Rolls

Prep time: 45 MinCook time: 16 MinTotal time: 1 H & 1 M

These sweet, sticky rolls are brimming with the warm numb of spices. The perfect way to fuel your day.

Ingredients

Dough

• 280ml Soy Milk
• 90g Vegan Butter
• 7g Fast Action Yeast
• 500g Strong White Bread Flour
• 50g Spelt Flour
• 60g Caster Sugar
• ½ tsp Fine Salt

Filling

• 90g Vegan Butter, room temperature
• 150g Light Muscovado Sugar
• 4 Cardamom pods, seeds removed & crushed
• ½ tsp Sichuan Peppercorns, crushed
• 2 tbsp Cinnamon, ground

Orange Blossom Glaze

• 200g Icing Sugar
• ¼ tsp Orange Blossom Water
• 2-3tbsp Water

Instructions

1. Prepare your tin. I use a 14” x 10” Brownie tin. Grease and line with non-stick paper and set aside.
2. Add the butter to a small pan and melt over a low heat. Add the milk and warm to body temperature. Whisk in the yeast and set aside while you weigh your other ingredients:
3. Whisk together the flours, sugar, and salt until homogenous. Add the yeast mixture and bring together to form a shaggy dough using a wooden spoon. Either by hand, or using a dough hook, knead for 8-10 minutes or until you have a smooth, stretchy dough.
4. Transfer to an oiled bowl and allow to double in size, how long will depend on the ambient temperature.
5. Beat the butter for the filling until smooth then add the remaining ingredients. Mix well and set aside at room temperature.
6. Lightly flour your worksurface and roll out your dough to a rectangle 18” x 14” and spread the filling in an even layer across the surface.
7. Using a pizza cutter or sharp knife, cut between the longest sides into 12 equal strips. Roll up each strip and arrange in your prepared tin, evenly spaced apart.
8. Preheat oven 180C.
9. Bake on the middle shelf for 20-25 minutes or until risen and golden. Allow to cool then mix up the glaze ingredients, adding enough water to form a pipeable consistency. Drizzle liberally with the glaze and serve at once.

https://gourmetglow.co.uk/recipes/vegan-cardamom-sichuan-pepper-cinnamon-rolls

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