Vegan Cinnamon Rolls

One of the best feelings in the world is to wake up on a Sunday morning with the smell of freshly baked cinnamon rolls. I’ve followed the recipe of the Vegan Queen – Angela Liddon – step by step, except for the vegan cream cheese frosting as it would have been too sweet for me. Her blog “Oh She Glows” is a gold mine of delicious recipes I will probably never get tired of. What about you lovely people, what are your favorite cooking blogs!? Please do share in the comment section down below! I love hearing your awesome recommendations!

This recipe takes a little bit of time but if you stick to it, you’ll see how easy it is to bake vegan cinnamon rolls. You might even contemplate the idea of opening your own bakery for a minute, I know I did! Plus my husband-to-be kept complimenting me how delicious they were. I cook a lot of delicious things (and on a regular basis for that matter) but I can’t remember being praised like that haha! So all in all, a big win-win 🙂

Serving: 10 rolls

Total time: preparation time: 35 minutes, rest time: 45 minutes + 45 minutes, cook time: 20 minutes

 

Vegan cinnamon rolls

 

Vegan cinnamon rolls

 

Vegan cinnamon rolls

 

Ingredients:

For the yeast:

– 1/2 cup (125 ml) warm water

– 1 teaspoon (5 g) sugar

– 1 packet (8 g) quick-rise instant dry yeast

For the dough:

– 2 1/2 cups (430 g) all-purpose flour, plus more for kneading

– 1/3 cup (67 g) vegan butter

– 1/2 cup (125 ml) unsweetened almond milk

– 1/3 cup (73 g) brown sugar

– 1 teaspoon (6 g) fine sea salt

For the cinnamon sugar filling:

– 1/2 cup (110 g) brown sugar

– 1 1/2 tablespoons (10 g) cinnamon

– 1/4 cup (50 g) vegan butter, melted

For the pan sauce:

– 1/4 cup (50 g) vegan butter, melted

– 3 tablespoons (25 g) unpacked brown sugar

 

Directions:

Pour lukewarm water into a small bowl. Stir in the sugar and the yeast until dissolved. Let sit for 5 minutes for the yeast to activate. It will looks foamy when it’s ready.

Melt 1/3 cup butter in a saucepan over low heat. Remove from the burner and wait a few minutes to cool down. Stir in the almond milk, brown sugar and salt. Add the yeast mixture and mix until well combined.

In a large mixing bowl, add 2 ½ cups all-purpose flour. Stir in the yeast mixture with a wooden spoon. Using both hands, knead the dough for 5 minutes. Add a few tablespoons of flour if it’s too sticky.

Shape the dough into a ball. Cover the bowl with a clean dish towel. Place it in a warm environment (you can do so over a boiler, a heater or in a previously pre-heated oven. If you decide to put the bowl in the oven, make sure to shut it down first) and let rest for 45 minutes.

Meanwhile, prepare the cinnamon sugar filling and pan sauce.

Melt the ½ cup butter. Set aside.

Pour ½ cup brown sugar and cinnamon into a bowl and mix together. Set aside.

Pour half of the melted butter and 3 tablespoons brown sugar into your baking dish. Spread it out.

After the first dough rise, flour your working surface with 4 tablespoons all-purpose flour. Grab a rolling pin and roll the dough into a large rectangle (20×14 inches / 50x35cm). With the back of a spoon, spread half of the remaining melted butter onto the entire surface. Sprinkle all the cinnamon sugar.

Grab one of short sides of the rectangle and roll it up as tightly as possible. With a sharp knife, cut 10 to 12 ½ inches (1.25cm) slices.

Dispose the rolls into the baking dish leaving 1 inch (2.5cm) between them. Cover with the dish towel and let rest for another 45 minutes.

 

 

Preheat the oven to 350°F (180°C).

Remove the dish towel and bake the cinnamon rolls in the oven for 20 minutes.

These rolls taste a zillion time better fresh out of the oven, so don’t hesitate to serve them immediately with a cup of hot tea or coffee!

Vegan cinnamon rolls

 

Vegan cinnamon rolls

 

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