Chewy Crunchy Cinnamon Scrolls

Yes I know, they are not supposed to be crunchy or chewy but ours ended up being that. Maybe because I mixed the vegan butter with the coconut sugar and cinnamon and it absorbed in the pastry? Who knows? Give it a try and let me know how yours goes.

Chewy Crunchy Cinnamon Scrolls

serves 20 (mini)


  • 4 cups plain flour
  • 4 teaspoons coconut sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups Coco Tribe vanilla yoghurt
  • 2 tablespoon unsalted vegan butter, melted
  • 3 tablespoon coconut sugar
  • 4 teaspoons ground cinnamon
  • ½ cup icing sugar
  • 1 tablespoon soy milk
  1. Preheat oven to 180C and place flour, sugar, baking powder and salt into a bowl. Add your coconut yoghurt (you can use coconut cream) and stir until combined
  2. Lightly flour bench space and start kneading the dough on a floured surface until smooth (Mietta and Zali took turns and kneaded it for a little too long hence the crunchy bread effect!)
  3. Roll the dough into a 30cm x 40cm rectangle and melt butter, add coconut sugar and cinnamon into a small bowl. Brush dough with melted mixture.

Vegan Cinnamon Scroll by Dani Stevens

  1. Sprinkle extra sugar on top if you desire and start rolling from longest side to form a scroll. Cut into 20 mini slices.
  2. Place each slice into a pre-greased baking tray, flatten slightly and bake for 20-25 minutes or until golden brown.
  3. Allow to cool on a wire rack as you make the icing. Pour the icing over the scrolls and devour while warm! 

Vegan Dairy free cinnamon scrolls by Dani Stevens

This recipe totally inspired me by our wonderful Fuel Bakehouse who spoil us on occasions with their left over cinnamon scrolls. The difference with theirs, it just melts in your mouth. I'll have to get that recipe one day from Jacq and Brooke!

Happy Wednesday! Come check out my kick boarding exercises this morning at my local gym on IGTV and sign up for our Dry December #danidetoxdecember challenge. If you are looking to improve your health and wellbeing.  


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