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]
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
- 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
- 1 tbsp maple syrup
- 3-5 tbsp soy milk
- 1/3-1/2 cup icing sugar
- 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.
- 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.
- 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.
- Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
- 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.
- 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!
- Mix the cinnamon with the brown sugar and scatter over the marzipan.
- 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.
- Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
- 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.
- Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.