Prepare to embark on a mouthwatering journey that will revolutionize your breakfast and snack game! These Vegan Happy Cinnamon Snails are not just a treat; they're a culinary adventure that proves plant-based baking can be absolutely irresistible. Imagine soft, pillowy pastries swirled with warm cinnamon and a hint of sweetness, created entirely without animal products – sounds impossible? Think again! Whether you're a dedicated vegan or simply looking to explore delicious plant-based options, these cinnamon snails will have you coming back for more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 Snails
Ingredients
- 2 cups all-purpose flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup raisins (optional)
Instructions
- In a small bowl, combine the active dry yeast with 1/4 cup of warm almond milk (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, cinnamon, and salt until well combined.
- In a separate bowl, melt the coconut oil and let it cool slightly. Then, add the remaining 3/4 cup of almond milk to the melted coconut oil and mix well.
- Once the yeast mixture is frothy, add it to the bowl with the almond milk and coconut oil mixture. Stir to combine.
- Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a smooth consistency.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together 1/2 cup of coconut sugar, 1 tablespoon of cinnamon, and the optional raisins if using.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread a thin layer of melted coconut oil over the surface of the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Starting from one edge, carefully roll the dough into a tight log. Pinch the seam to seal it. Cut the log into 12 equal pieces.
- Place the cut pieces (snails) on a parchment-lined baking sheet, leaving some space between each one. Cover them with a kitchen towel and let them rise for another 10-15 minutes.
- Preheat your oven to 350°F (175°C) while the snails are rising.
- Once the snails have risen, bake them in the preheated oven for about 25 minutes, or until they are golden brown.
- Remove the snails from the oven and let them cool slightly on a wire rack before serving.
- Enjoy your Vegan Happy Cinnamon Snails warm, or store them in an airtight container for later!
Tips
- Yeast Temperature Matters: Ensure your almond milk is precisely between 105-115°F for perfect yeast activation. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your hand and push forward, then fold back. This helps develop the gluten and creates a more elastic texture.
- Rising Environment: Place your dough in a warm, draft-free area for rising. A turned-off oven with the light on or near a warm window works perfectly.
- Moisture is Key: If your dough seems dry, add almond milk a teaspoon at a time. Conversely, if too sticky, add flour gradually.
- Even Cutting: Use dental floss or a sharp serrated knife to cut your roll into equal pieces for uniform snails.
- Optional Glaze: For extra indulgence, mix powdered sugar with a little almond milk to create a simple vegan glaze to drizzle on top after baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
