Vegan Cinnamon Rolls
Craving some extra comfort? These warm, buttery, utterly divine Vegan Cinnamon Rolls will do just the trick! You can make these in a pinch and with plenty to share!
You can use any milk of your choice
You can use any vegetable oil
You can use regular sugar
Dried active yeast
You can use all purpose flour
Coconut oil, melted
Yo can use butter here
You can use any milk
Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
Preheat your oven to 200 C. Keep a greased baking dish handy.
Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".
Brush liberally with coconut oil or butter. Sprinkle over the brown sugar evenly and the cinnamon powder.
Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
Cut into 1 -1.5" slices, place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
Let the rolls rise for another 15-20 minutes. Bake for 20-25 minutes until they are golden brown on top.
Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!
Whisk the almond milk and icing sugar till thick and smooth,
Storing the cinnamon rolls
You can store the cinnamon rolls in the refrigerator for up to 3 days. Reheat in the microwave.
This recipe has been adapted from
The Pioneer Woman
Vegan Cinnamon Rolls -
-March 23, 2020