Fix & Fogg Cookie Butter Cinnamon Scrolls

What you’ll need:

DOUGH
1 cup soy milk 
3 Tbsp vegan butter
3 tsp  instant yeast
1 Tbsp sugar
1/4 tsp salt
2 ½  cups flour 

FILLING
½ cup Cookie butter
2 Tbsp vegan butter

ICING
½ cup icing sugar
2 Tbsp boiling water 

Method:

1. To make the dough, first heat soy milk and vegan butter on the stove until combined. Pour into a mixing bowl and leave until luke warm. Add the instant yeast in and leave to activate for 10 minutes.
2. Once activated, add in flour ½ cup at a time. Mix as you go until all is combined and knead on a floured surface for one-two minutes. Wash the mixing bowl, drizzle with olive oil and place the dough inside to rise in the sun for one hour (covered with a clean damp tea towel)
3. Once the dough has doubled in size, roll into a rectangle (1cm thick) and spread cookie butter generously ontop. Sprinkle with cinnamon before rolling tightly lengthwise.
4. Cut the dough into 4cm sized rounds and pop in a baking paper lined dish, brush with vegan butter and bake in the oven at 180 degrees fan bake for 30 minutes until golden. 
5. Leave to cool before drizzling with icing and melted cookie butter 

Original Recipe