Chocolate Chip Cinnamon Rolls

Makes 6-8 

Preparation time - 2 hours for the dough to rise

Cooking time - 25 to 30 minutes

On Saturday my girlfriends and I had planned a picnic, but it ended up raining (not really a surprise, this is Britain after all). So we had a indoors 'picnic' instead - I made delicious cinnamon rolls and we had them with tea! 

The chocolate & whole wheat flour
 make the rolls look golden when cooked

I used chocolate chips and shredded coconut for the filling but you could use nuts, cranberries, raisins or jam instead. Whatever takes your fancy! These take a little time because the dough needs to rise but they are very easy to make. I served them with fresh raspberries, and we'd gobbled them all up in no time!

Ingredients

Dough

• 1 tsp yeast
• 1 1/2 tsp sugar
• 1/4 cup water, warm tho the wrist
• 1 3/4 cup whole wheat flour
• 3/4 cup non-dairymilk, I used rice milk
• 1 tsp vanilla
• 1 T softened vegan margarine
• 1/4 tsp cinnamon
• 1/2 tsp salt

Filling

• 3 T softened vegan margarine
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1/2 cup dairy-free chocolate chips - I used Green & Blacks organic dark *
• 1T of shredded coconut (optional)

* Instead of chocolate and coconut you can also use nuts,raisins, cranberries or jam.

Icing

• 1 cup powdered sugar - I used Agave powdered sugar
• 1 tsp vanilla
• About 1/4 cup non-dairy milk
• A pinch of salt

Directions

In a small bowl, mix together the sugar, yeast and water. The water should be warm to the wrist, if it is too hot it will kill the yeast, if it is too cold it won't rise. Let it stand for about 5 minutes until it starts to foam.

Meanwhile, in a large bowl, mix together remaining dough ingredients with a spoon or mixer with a dough hook. Then add the foamy yeast mixture and knead for about 5 minutes until it's smooth.

Knead the dough into a ball and cover with foil or a tea towel and place somewhere warm, I preheat the oven for a few minutes then turn it off and place in the warm oven. Leave the dough to rise for about 1 hour, it should double. 

Meanwhile, combine 2 T margarine, 1/2 cup brown sugar, cinnamon and pinch of salt in a small bowl and set aside.

After the dough has risen place it on a lighty-floured surface and roll out into a 6x14 inch rectangle. Spread the remaining 1T of margarine over the dough, then spread the sugar and cinnamon mixture over the top. Scatter the chocolate chips and coconut all over - (or jam/raisins/nuts depending on what you are using).

Carefully roll the rectangle of dough into a log, adding flower to your fingers and to the surface if it is sticking. 

With a good knife gently cut out 6-8 pieces. Try not to squash them.

Place them in a cake pan so they are at evenly spread out and not touching. Cover and let them rise again in a warm place for about 1 hour, until they are puffy. 

Preheat the oven to 180 degrees celsius and bake for 25-30 minutes or until golden and bubbling. Let them cool before you add the icing. 

To make the icing simply mix the powdered sugar, vanilla, non-dairy milk and pinch of salt in a small bowl and whisk with a fork. Ice the buns and serve warm topped with raspberries or a sprinkle of extra cinnamon or coconut!