Vegan Cinnamon Snails
Adapted from Baked Elements, inspired by Cinnamon Snails Food Truck

I changed a lot from the Baked Elements original recipe and tried to incorporate as many elements I could from the cinnamon snail of the Cinnamon Snail food truck. Besides the standard vegan subs (egg ⇒ flax egg; milk ⇒ almond milk; butter ⇒ coconut oil), I also cut sugar, used different spices and, more importantly, used baker’s yeast instead of instant yeast. I’m more comfortable with baker’s yeast, plus it makes dough rise a lot. Very dramatic. I guess that active dry yeast would work just as well. So use whatever you feel comfortable with.

Ingredients
Makes 16 large snails

Dough

3 tablespoons coconut oil, melted
½ cup / 120 ml almond milk, lukewarm
1 cube baker’s yeast or 2 ¼ teaspoons active dry yeast
3 ½ cups / 15.5 oz / 440 gr whole wheat flour, plus extra for rolling out
¼ cup / 1.7 oz / 50 gr firmly packed brown sugar
1 teaspoon fine grain sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅔ cup / 5.6 oz / 160 gr pumpkin puree
1 flax egg

Filling

3 tablespoons coconut oil, melted
¾ cup / 5.1 oz / 145 grams firmly packed brown sugar
2 teaspoons ground cinnamon
pinch of fine grain sea salt

Glaze

⅓ cup confectioners’ sugar
1 tablespoon almond milk
1 teaspoon vanilla extract

Directions

Dough

Make the flax egg.
Melt the coconut oil (either in a small pan or in the microwave) and set aside to cool slightly.
Combine the warmed almond milk and yeast in a small bowl and set aside. After a couple of minutes it should be foamy. If not, you might have some bad yeast and must start again with new yeast.
In the bottom of the bowl of an electric mixer combine flour, sugar, salt and spices. Add the melted coconut oil and stir to combine. Add yeast/almond milk mixture, pumpkin puree and flax egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low. I like to knead the dough by hand using only elbow grease, (it’s a very satisfactory activity and also environmentally friendly)  but with the mixer it’s easier, no doubt about that.
Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place (I stick mine in the oven with the just the light on). It should just about double.
While the dough is rising, line the bottom of two 9-inch round cake pans (8-inch should work too, as does and 8-inch square) with parchment paper and brush the side of the pan and the paper with some melted coconut oil.

Assemble buns

Scoop dough onto a very well floured surface and flour the top well. With a rolling pin, roll the dough to an approximately 18x20-inch (46x50 cm) rectangle. The dough will be very thin. That’s how it should be.
Brush the melted coconut oil over the dough. Stir together the remaining filling ingredients and sprinkle mixture evenly over the dough. Starting on the longer side, roll the dough into a tight spiral. It’s going to be messy because the dough is pretty soft, hold on tight. It will be a huge success in the end.
Using a very sharp knife, with no pressure whatsoever gently saw your log with a back-forth motion. Cut 16 (or 18) snails and divide among prepared pans. Cover with plastic wrap and let rise for another 45 minutes.
Heat the oven to 350°F (180°C), and bake snails for 25 minutes, until golden.
While snails are baking, make the glaze. Beat confectioners’ sugar with almond milk and vanilla extract until smooth. Drizzle in more almond milk until you get the desired consistency (I like mine to be pretty thin).
Once the snails are ready, transfer pan to a rack and top with glaze while they’re still warm.