Bit of a mouthful there eh? Here I’m combining three of my favourite things: chai, marzipan and cinnamon rolls.

Chai Marzipan Cinnamon Rolls With Maple Glaze [Vegan]

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Serves

About 9

Cooking Time

20

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Ingredients

For the cinnamon roll dough:

  • 3 tbsp vegan butter
  • 5.7fl oz soy milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract
  • 12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags
For the marzipan filling:
  • 3.5 ounces golden marzipan (the yellow kind)
  • 1 1/2 tbsps softened vegan butter
  • 1/2 cup soft light brown sugar
  • 1/2 tsp cinnamon
For the maple glaze:
  • 1 tbsp maple syrup
  • 3-5 tbsp soy milk
  • 1/3-1/2 cup icing sugar
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Preparation

  1. In a saucepan on a medium heat add the butter, milk, salt, caster sugar, vanilla bean paste, almond extract and chai tea bags. Warm gently until the butter is melted around 3-4 minutes. Set aside to cool for about 10 minutes.
  2. In a big bowl mix together the flour, cinnamon and yeast. Once the milk mixture has cooled discard the tea bags and pour into the flour mixture. Using your hands or a wooden spoon mix until a shaggy dough has formed.
  3. Tip the dough out onto a lightly floured surface and knead for around 5-10 minutes until the dough is glossy and smooth. Roll the dough into a ball.
  4. Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
  5. After an hour the dough should have doubled in size. Punch the dough down and using a rolling pin roll it out into an approximate 18 inch rectangle. Don’t worry too much if it isn’t exactly right.
  6. Next prepare the filling, butter the entirety of the surface of the dough and then using a cheese grater grate the marzipan all over the butter. It will look a lot like cheese!
  7. Mix the cinnamon with the brown sugar and scatter over the marzipan.
  8. Starting at top side of the rectangle begin to roll the tough up into a tight sausage shape. Then using a knife slice the dough into rounds – around 1 inch thick.
  9. Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
  10. Whilst the rolls are rising, preheat the oven to 350f and prepare the glaze. In a small bowl add the maple syrup and icing sugar, add milk to your preference. I like my glaze fairly thick so I added less milk, around 4 tablespoons.
  11. Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.
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