Gingerbread cinnamon rolls - these delicious vegan cinnamon rolls are flavoured with ginger and treacle making them a delicious, Christmassy version of the classic treat. Perfect for a special breakfast or brunch.
To make the dough, add the bread flour, instant yeast, salt and dark brown soft sugar to the bowl of a stand mixer fitted with a dough hook and stir to combine.
Add the milk, melted vegan block butter and treacle or molasses and mix to form a rough dough.
Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy and pulls away from the sides of the bowl cleanly. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.
If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.
Shape the dough into a ball and place it in an oiled bowl, cover and place in a warm place to rise until it has doubled in size – about 1-2 hours.
For the filling, mix together the light brown soft sugar, ground cinnamon, ginger and cloves in a bowl and set aside.
Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.
Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread the softened vegan butter evenly over the surface. Scatter over the ginger cinnamon sugar mixture and press it down gently. Scatter over the chopped crystallised/stem ginger.
Roll the dough up tightly from one of the long edges into a sausage then use a sharp knife to slice the roll into twelve even slices. Arrange them cut side down in a 23cm/9inch square tin or a 25cm round skillet lined with baking parchment.
Cover loosely and set aside to rise for about 1 hour until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven to 180°C/350°F/gas mark 4.
At this point you can also place them in the fridge to rise overnight (straight after shaping them - don't leave them to rise then refrigerate them). The following morning, let them come up to room temperature for 30-60 minutes until they are puffy (preheat the oven in the meantime) and bake as normal.
Once the buns have risen, bake for about 30 minutes, until the internal temperature reaches 94°C/201°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.
To make the ginger glaze, sift the icing sugar into a bowl and gradually stir in the ginger syrup and enough lemon juice or milk to form a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.