Hey you crazy beasts,
I’m a sucker for something sweet, and if you are anything like me you will die for these vegan cinnamon rolls! I’ve been trying different recipes for a while to get that Cinnabon kind of rolls, it was a little tricky to get that sticky delicious feel to it but I think I finally got it.
With some help from the channels Vegan Corner and Liv’s Healthy Life I got to mix some of their recipes and advises to get my own. I do have to confess, I tend to measure my ingredients by eye so I encourage you to do the same, different flours work in different ways, if your non dairy milk is more watery you may need less. So feel your dough and add the ingredients as it seems fitted. Also a friendly reminder, do this recipe when you have some time to wait, don’t do it if you are really hungry, other wise you will rush it and not let the dough rise enough, belive me I’ve been there and it is a disaster.
So here is the list of ingredients:
∴For the pastry:
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- a pinch of salt
- 3 tablespoons of brown sugar
- 1 cup warm water
- 2 teaspoons active dry yeast
- ½ cup of melted vegan butter (or margarine)
- ½ cup of non-dairy milk ( I use oatmeal drink)
Place the yeast in the warm water with a pinch of sugar to help it ferment. Only if the yeast starts to create a little froth does it mean it’s working. I might take up to 20/30 minutes, so be patient! In a separate bowl add the baking soda, salt and sugar to the flour and mix it all well. After the yeast is ready mix it in with the previous concoction and add the remaining ingredients, pour the milk slowly, stirring it in between to make sure you don’t end up with a soggy dough. Once everything is properly combined let the dough rise in a greased bowl covered with some wrap in a warm place of your kitchen. It should double in size.
∴For the filling:
- 3 tbsp of cinnamon
- 5 tbsp of brown sugar
- 3 tbsp of vegan butter
When you check that the dough has doubled in size take it to a floured surface and stretch it into a rectangle with about 1/ 1½ cm thickness. Spread the filling all over the dough and roll it up once you are done. Cut the log into same size slices – I like to make mine around 5 cm wide, but is up to you how thick you want them – then place your pieces, side cut up, in a greased baking pan, with a slight space between them, and set it aside to rise for another 20 to 30 min. Once the rolls have finally risen a bit more pop them into the oven for 10/12 min at 160º C. Keep an eye on them so they can get golden and puffy without burning.
∴For the icing:
- 1 cup of powder sugar
- 3 drops of vanilla extract
- 2 tablespoons of water (less water if you want a thicker icing)
Once you get those babies out of the oven spread some of the icing while the are still warm so they can absorb some of it, and once they cool down you can drizzle some more.
This recipe will rend you around 6 to 10 rolls depending on how thick you cut them. Another tip to make these extra special is to place some of your favorite nuts in the filling, so you’ll get some crunch with your amazing desert.
I hope you enjoy it. Tell me in the comments if this recipe worked for you and what other suggestions you have for me as a foodie.
See you on the other side,
Big Bad Wegan