Tofu Cinnamon Scrolls
Who knew tofu could take your baking to the next level? These Tofu Cinnamon Scrolls by Vegan Easy mentors Ally and Anthony are wholesome, subtly sweet, and packed with protein – over 15 grams per serve! The tofu adds a lovely density and keeps the dough satisfying and moist, proving once again there's almost nothing tofu can't do.
Serves 6 | Prep time: 15 mins + proofing time | Cooking time: 20-25 mins
INGREDIENTS
Dough
- 225g Tofu (firm)
- 300ml Water
- 30g Caster sugar
- 500g All purpose flour
- 2 tsp Instant baker’s yeast
Filling
- 50g Caster sugar
- 20ml Water
- 2 tsp Ground cinnamon
Optional
- 1 Apple (sliced)
Icing Sugar Glaze
- 60g Icing sugar
- Pinch of salt
- ½ tsp Vanilla extract
METHOD
- Blend tofu, water and 30g sugar until completely smooth.
- In a large mixing bowl, combine flour and yeast. Add the blended tofu mixture and stir to form a ball. Knead for 5-7 minutes until smooth and elastic.
- Turn dough onto a lightly floured surface and roll into a thin rectangular sheet (approx. ½ cm thick).
- Mix 50g sugar, 20ml water and cinnamon into a syrup. Spread evenly over the dough. Add apple slices if using.
- Roll dough tightly into one long side to form a log. Slice into 6 even rolls.
- Let them rise – Arrange rolls spiral side up on a lined baking dish and allow to proof for 30 minutes. Preheat oven to 180°C (365°F) during this time.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool before drizzling the icing sugar glaze.
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How long do you let them rise for approx?
You can let them rise for about 30 minutes 😊
The recipe doesn’t state what type of tofu ? Soft, firm or extra firm ?
Good question. In the support group for Vegan Easy Challengers, Ally mentioned that they used the tofu block from Aldi which is a firm tofu. We’ll add that detail in the ingredients list. Thank you!