Ramekin Cinnamon Roll
For the roll
2 tbsp natural almond yog
2 heaped tbsp flour
Sprinkle baking powder
1 tbsp softened vegan butter (to spread over the dough)
2 tbsp coconut/ brown sugar
1/2 tsp cinnamon
For the frosting
1 tsp softened vegan butter
1 tbsp Nush natural almond spread
1 heaped tsp icing sugar
Preheat your oven to 170°C.
Add your flour and yogurt to a mixing bowl, with a sprinkle of baking powder, then mix until you have a dough.
Add some flour to your surface, then knead the dough for about 30 seconds, so it comes together. Roll the dough out into a long roll, about 10cm in width, and 1cm thick.
Slice the dough in half, lengthways, then stick the ends together, with the cut sides facing the same way, so you have an extra-long strip of dough.
Spread 1 tbsp softened butter down the length of the roll, so it’s fully coated, then sprinkle over your coconut/ brown sugar evenly, and spread out with your hands. If your butter isn’t pre-softened, microwave it for 5-10 seconds.
Evenly sprinkle your cinnamon over the dough, then use your hand to make sure it’s spread around.
Roll the dough up into a cinnamon roll, but not too tightly – you want to leave room for the roll to expand in the oven.
Add another tsp brown sugar to the bottom of your ramekin, then place your rolled up dough inside, with the cut side facing up.
Bake for 25-30 minutes, or until the dough looks golden brown, and has expanded nicely.
Whilst your roll bakes, make your icing – if your butter isn’t soft already, microwave it for 5-10 seconds, or until it just starts to melt. Mix your softened butter, almond spread, and icing sugar together, until you have a buttercream.
Once your cinnamon roll is cooked, spread over your icing, and serve.