Cinnamon roll bread and butter pudding

Cinnamon Rolls

• 3 Tbsp vegan butter (such as Earth Balance)

• 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)

• 1 cup unsweetened plain almond milk

• 1 Tbsp organic cane sugar

• 1/4 tsp salt

• 3 cups flour

Filling

• 3 Tbsp vegan butter (such as Earth balance // melted)

• 1/4 cup sugar

• 1/2 – 1 Tbsp ground cinnamon (to taste)

Bread and Butter custard

• 1 tsp Vanilla extract

• 800 ml organic soya milk , unsweetened

• 5 tablespoons cornflour

• 6 tablespoons golden caster sugar

Cinnamon Rolls:

1. In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.

3. Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

4. FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and place the rolls on a tray.

Bread and butter pudding

1. Preheat the oven to 180ºC

2. Chop up the rolls into pieces and place them in a fairly deep baking pan.

3. To make the custard, add 800 ml organic soya milk, unsweetened, five tablespoons cornflour, and Six tablespoons golden caster sugar into a pot. Add a teaspoon of vanilla extract and then place the pot over medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.

1. Pour the mixed ingredients over the cinnamon rolls. Stir to mix.

2. Bake for 30 minutes.

Not a necessity (just because I love bits fruit), but you can add frozen berries to the top of the mixture before cooking which gives it a bit of colour.