Chilli Cinnamon Rolls

Chilli Cinnamon Rolls

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Chilli Cinnamon Rolls

Chilli Cinnamon Rolls

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Course: DessertsDifficulty: Medium


Prep time


Cooking time




  • Chilli Cinnamon Rolls
  • 380 g bread flour

  • 20 g dried yeast

  • 180 ml almond milk, warm

  • 100 g sugar

  • 50 g butter of choice, room temp

  • salt

  • 2 tsp vanilla essence

  • Brown sugar

  • Chilli powder

  • Cinnamon

  • Coconut butterscotch
  • 50 g brown sugar

  • 100 ml coconut milk

  • 75 g vegan butter


  • Mix milk, yeast and sugar. Leave to stand for 5 mins.
  • Meanwhile, mix butter and flour using the rub in method. Make a well in the centre and pour in the yeast mixture and vanilla essence. Form a dough and knead for 5 mins. Cover with a damp cloth and leave to rest for 45 mins.
  • Punch down the dough and roll out into a rectangle. Spread butter and sprinkle with brown sugar, chilli powder and cinnamon. Roll and cut lengthwise. Arrange in a buttered tin and leave to rise for another 25mins. Bake in a preheated oven at 180C for 25-30mins or till golden brown.
  • For the butterscotch, melt butter and sugar together. Add in coconut milk while stirring. Cook till thickened and pour over cooled rolls.

Recipe Video


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