Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 8 rolls
Ingredients
For the rolls:
4 tablespoons (60g) vegan butter – softened
1/3 cup (50g) light brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
8 slices thick white sliced bread
For the milk ‘batter’:
1/2 cup (120ml) plant milk
1/8 cup (15g) cornflour
1 teaspoon ground flax seeds
1/4 teaspoon baking powder
For coating:
1 tablespoon (15g) vegan butter
3 tablespoons caster sugar
1 + 1/2 teaspoons cinnamon
Instructions
Mix the softened butter with the sugar, cinnamon and nutmeg
Trim the crusts off the bread then use a rolling pin to roll out each slice of bread as thinly as you can
Divide the spiced butter between the bread slices and spread each slice on one side so it's completely covered. Roll each one up tightly, with the butter on the inside, like a mini Swiss roll
In a bowl whisk together the milk, ground flax, cornflour and baking powder until there's no lumps of cornflour
On a plate mix together the cinnamon and sugar for the coating
Heat the 1 tablespoon (15g) butter in a large frying pan. Dip the bread roll ups in the milk mixture, turning so they're well coated then place in the pan. How many you cook at once is up to you (or size of pan!)
Cook over a medium/high heat, turning the rolls so they evenly brown on all sides until they're a lovely golden colour all over
Once cooked dip them in the sugar and cinnamon mixture, rolling them so they're well covered
Allow to cool for a couple of minutes before digging in!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/cinnamon-toast-roll-ups/