Vegan Cinnamon Rolls
By Laila ·
These delectable Vegan Cinnamon Rolls came out perfectly! I’ve had to fiddle around with the ingredients a few times to get it just right…and based on the number of rolls that were left over from the get-together last…
NOTE: THIS RECIPE IS BEING UPDATED AS IT’S SUUUUUPER OLD!
IN THE MEANTIME, PLEASE CHECK OUT THE FOLLOWING LINKS FOR AWESOME ROLLS!
https://www.nodairynocry.com/pumpkin-cinnamon-rolls/
https://www.nodairynocry.com/cranberry-apple-cinnamon-rolls/
xx, Laila
These delectable Vegan Cinnamon Rolls came out perfectly! I’ve had to fiddle around with the ingredients a few times to get it just right…and based on the number of rolls that were left over from the get-together last night (none), I’d say I pulled it off :)
Delicious. Simple. Vegan. Give this recipe a go today!
Vegan Cinnamon Rolls Yields: ~ 15 regular sized rolls or ~ 30 mini rolls
For the roll:
1/4C sugar
2Tsp ground cinnamon
4C flour, sifted twice
1Tbsp instant yeast
1/2Tsp salt
1 1/4C water
3/4C vegan spread (available at your local superstore in the natural aisle – refrigerated section), softened/melted
Filling:
1C Packed Brown sugar
2Tbsp ground cinnamon
Icing:
3/4C Daiya Cream Cheese in plain
1 1/2C icing sugar, sifted
pinch of salt
1/2Tsp ground cinnamon
1Tsp vanilla extract
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Instructions
1. In a small bowl, combine sugar and cinnamon and set aside.
2. In another small bowl, combine the filling ingredients (brown sugar and cinnamon) and set aside.
3. Start by spreading some melted vegan spread all over parchment paper on baking sheet.
Tip: You could also make these rolls using tempered glass pan (like a Pyrex) and omit the parchment paper in this case.
4. Spread cinnamon sugar (on top of the vegan spread) all over parchment paper or glass pan. Set aside.
5. In a medium bowl, combine sifted flour, baking powder, cornstarch, and salt.
6. Add water. Start with 3/4 cup first and increase as needed, until you achieve a nice dough. You’ll need to kneed very well in order to get the dough to form. It’s important you don’t skip this step!
7. Next, add melted spread and kneed very well until dough comes together again, is no longer sticky, and is perfectly pliable.
8. Using a rolling pin, roll the dough on a lightly floured surface (only if you notice it’s sticking to the surface, but if not then omit the flour) until you get dough to about an 1/8″ thick. You’ll want to get a nice rectangular shape.
9. Trim any excess and repeat process of rolling dough, reshaping, and trimming, until all dough is used up.
10. Next, spread a generous amount of the filling and cover entire dough including edges.
11. Then, taking your rolling pin, ‘massage’ the filling into the dough. Basically, you’ll want to roll the dough again with the filling in it to get it to adhere and this will help you spread the dough out and get more rolls out of it! See pic.
12.a) Roll dough, nice and tight at the start.
12.b) Cut dough about an inch (1″) for each piece. Place in the desired pan.
13. Bake at 350F for 20 minutes, until cinnamon’s bubbling and the dough’s perfectly baked.
While the rolls are baking, prepare the icing. I can’t find the pics for the icing but once I do I will upload them to this post. In the meantime:
For the Icing:
1. Using the whisk attachment, start by whisking the cream cheese first until smooth, about 2 minutes.
2. Add sifted sugar, salt, and cinnamon, and whisk on low speed at first but gradually increase speed to high and whisk for approximately 3 minutes.
3. Add vanilla extract. Whisk for another minute until all is incorporated.
4. Remove pans from oven and spread the prepared cream cheese icing onto the hot cinnamon rolls.
Deliciously sweet and amazing!
Recipe
Vegan Cinnamon Rolls
These delectable Vegan Cinnamon Rolls came out perfectly! I’ve had to fiddle around with the ingredients a few times to get it just right…and based on the number of rolls that were left over from the get-together last…
- Cook
- 20 mins
- Serves
- ~15 regular-sized rolls or ~30 mini rolls
Ingredients
Instructions
Rolls
- 1In a small bowl, combine sugar and cinnamon and set aside.
- 2In another small bowl, combine the filling ingredients (brown sugar and cinnamon) and set aside.
- 3Spread some melted vegan spread all over parchment paper on a baking sheet. Alternatively, use a tempered glass pan, such as Pyrex, and omit the parchment paper.
- 4Spread cinnamon sugar over the vegan spread on the parchment paper or glass pan. Set aside.
- 5In a medium bowl, combine sifted flour, baking powder, cornstarch, and salt.
- 6Add water, starting with 3/4 cup and increasing as needed until a dough forms. Knead very well; do not skip this step.
- 7Add melted spread and knead very well until the dough comes together again, is no longer sticky, and is pliable.
- 8Using a rolling pin, roll the dough into a rectangle about 1/8 inch thick. Lightly flour the surface only if the dough sticks.
- 9Trim any excess and repeat rolling, reshaping, and trimming until all the dough is used up.
- 10Spread a generous amount of filling over the entire dough, including the edges.
- 11Roll over the filling with the rolling pin to press it into the dough and spread the dough out.
- 12Roll up the dough, keeping it tight at the start.
- 13Cut the dough into pieces about 1 inch thick and place in the desired pan.
- 14Bake at 350F for 20 minutes, until the cinnamon is bubbling and the dough is baked.
Icing
- 1While the rolls bake, whisk the cream cheese with the whisk attachment until smooth, about 2 minutes.
- 2Add sifted sugar, salt, and cinnamon. Whisk on low speed at first, gradually increasing to high, for approximately 3 minutes.
- 3Add vanilla extract and whisk for another minute until incorporated.
- 4Remove the pans from the oven and spread the prepared cream cheese icing onto the hot cinnamon rolls.