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▢3 ¼ cups (405g) Spelt flour, plus more for dusting

▢1 cup (250g) dairy-free milk, warm

▢½ cup (115g) vegan butter or margarine, room temperature

▢2 tablespoons (25g) coconut sugar

▢1 tablespoon (9g) instant dry yeast, (note 1)

▢1 tablespoon ground cinnamon

▢Pinch of ground nutmeg

▢Pinch of any good-quality salt


▢½ cup (80-95g) coconut sugar

▢¼ cup (55g) vegan butter or margarine, softened

▢1 tablespoon ground cinnamon

▢1 teaspoon ground nutmeg

▢½ cup (72g) dates, soaked in water for 2 hours then drained


▢2 tablespoons maple syrup,

▢¼ cup (60g) Cashew vegan cream cheese, (note 2)

▢1 cup (100g) a dash of maple syrup although your frosting will be runnier

See Instructional Video


  • Combine all the dough ingredients in a large bowl and mix until it comes together. If you have a stand mixer, you can do this using your dough hook. Knead the mixture until it forms a stretchy and smooth dough. If it's a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again.

  • Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn't increase in size, reposition the dough to a warmer spot in your home and wait until it does.

  • For the filling, add all ingredients to a bowl and mix until combined.

  • Lightly dust a clean surface with flour. Roll out the dough into a large rectangular shape. Spread the filling on the surface making sure the sultanas are evenly distributed.

  • Starting from the long side of the pastry, roll the pastry into a log. Use a sharp knife to cut rolls out of the dough. Arrange the scrolls on a greased baking tray. Place a tea towel over the rolls and set aside to rest for at least an hour or until the rolls are puffy again and have increased in size by around 50%.Baking the rolls:

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).

  • Bake the rolls in the oven for 15-20 minutes or until they are golden brown or when you insert a skewer in one of the middle rolls and it comes out clean. Brush the maple syrup or jam on the warm rolls and set aside.

To make the frosting :

  • Mix the cream cheese and sugar in a medium bowl until it forms a thick paste. Add more sugar to thicken or more water to thin. Scoop the mixture into a piping bag with a small round nozzle.


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