Vegan Cinnamon Rolls

Prep Time: 30

Cook Time: 20

Proofing: 2

Total Time: 2 50

Servings: cinnamon rolls

Author: Nico

DOUGH

1 cup (250 grams) dairy-free milk almond, soy, oat, or other
2½ teaspoons (7 grams) instant dry yeast or active dry yeast
¼ cup (50 grams) sugar
⅓ cup (74 grams) canola oil sunflower oil, or melted vegan butter
3⅓ cups (500 grams) all-purpose flour
1 teaspoon (5 grams) salt

FILLING

¼ cup (60 grams) vegan butter
½ cup (100 grams) brown sugar
4 teaspoons (10 grams) cinnamon

ICING

¾ cup (120 grams) powdered sugar
1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
½ teaspoon vanilla extract

MAKE DOUGH

To a large mixing bowl, add lukewarm milk, sugar, oil (or lukewarm melted vegan butter) and instant yeast. Stir and let the yeast bloom for 1 minute.
Add flour and salt and mix with a wooden spoon until you get a dough ball.
Transfer dough onto a lightly floured worktop and knead for 5 minutes, until the dough is elastic and smooth.

PROOFING

Shape the dough into a ball, and transfer it into a large bowl you previously brushed with oil.
Brush the dough with oil and cover it with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth for the dough to rise.
Let the cinnamon roll dough proof in a warm place for about one hour and a half until it has doubled in size.
TIP: we like to proof the dough in a slightly warm oven. Turn the oven on for 1 minute, then off, and put the dough in it to proof.

FILLING and SHAPING

To a small bowl, add softened vegan butter, sugar, and cinnamon. Mix with a fork till your have a thick spreadable paste. This is your filling.
When the dough has doubled in size, transfer it back onto the worktop and fold it of itself 5 times, pulling the edges and bringing them back to the centre of the dough.
With the help of a rolling pin, roll it out into a rectangle shape that is 12 x 16 inches (30 x 40 cm).
Spread the filling to cover the whole surface of the dough, leaving only ¼ of an inch (½ cm) around the edge without filling.
Roll up the dough starting form the short side of the rectangle, forming a log.
Stretch the rolled dough with your hands to reach 11 inches (28 cm).
Take a piece of dental floss, wrap it around the roll, and tighten it as if you wanted to tie a knot.
Cut each roll to a thickness of just over an inch (about 3 centimeters) to make 9 rolls.
You can also cut it with a serrated knife, but the floss produces a cleaner and even cut.
Transfer each roll to the baking pan you previously brushed with oil or vegan butter.

SECOND PROOFING AND BAKING

Let rolls proof a second time (best if in a warm place) for 40 minutes.
Preheat the oven to 350°F or 180°C.
Brush the rolls with a little bit of dairy-free milk. When the oven is hot, bake them for about 20 to 25 minutes.
Take the cinnamon rolls out of the oven and let them cool for 15 minutes before devouring them.
To make the icing, whisk powdered sugar, dairy-free milk, and vanilla extract until you have a smooth glaze.

Notes

Nutrition information is an estimate for one vegan cinnamon roll out of nine.

CREAM CHEESE FROSTING

In a mixing bowl, beat 9 ounces of vegan cream cheese with 1 to 2 cups of powdered sugar and 1 teaspoon of vanilla extract. You can use a hand whisk or an electric mixer.

BUTTER AND CREAM CHEESE FROSTING

In a bowl, whip 4 tablespoons of your favorite vegan butter with 6 ounces of vegan cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. The butter should be softened.

Nutrition