Vegan Cinnamon Rolls
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recipe by Joni Gomes https://foodbyjonister.com/
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- Total Time
- 4hrs 36mins
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- Serves
- 8
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- Calories
- 396
When I make vegan dishes, most of the time it’s not intentional. I switched over to non-dairy (almond preferably) milk about 8 years ago, as I prefer the taste, nutritional value and my stomach simply does not do well with dairy. And though I love eggs (seriously looove ’em) I prefer to eat eggs in the morning for breakfast. It breaks my heart when I see recipes that use 5+ eggs, to me that is a waste so I look for ways to replace eggs with other ingredients or just skip it all together. Lastly, I usually have butter in the fridge for cookie recipes (because my husband is a cookie monster) but when a recipe calls for butter, I prefer using coconut oil. By making these 3 switches when making a dessert, you’ve got yourself a vegan recipe! Most of the time anyway.
Inspired by: http://foodbyjonister.com/recipe/vegan-cinnamon-rolls/recipe updated Feb 17, 2022
Ingredients
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- Coconut oil
- 1 tablespoon
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- Almond milk
- 240 ml
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- Active dried yeast
- ½ tablespoon
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- Coconut oil
- 80 ml
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- Sugar
- 1 tablespoon
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- Salt
- 1 pinch
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- Unbleached flour
- 365 g
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- Sugar
- 100 g
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- Ground cinnamon
- 3 tablespoons
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- Powdered sugar
- 120 g
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- Almond milk
- 2 tablespoons
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- Lemon zest
- 1 tablespoon
Tools
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Stand mixer
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Spatula
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Oven
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Whisk
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Microwave
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Stove
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Plastic wrap
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Rolling pin
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Lightly floured surface
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Medium bowl
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Small bowl
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Baking dish - 2 quart
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Large mixing bowl
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Saucepan
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Stand mixer bowl
Step preview
- Add almond milk to a clean saucepan
- Heat until lukewarm
- Add active dried yeast to the milk mixture
- Let rest until foamy - 10 min
- Add coconut oil to a clean small bowl
- Melt in microwave - approx 30 sec
- Add sugar, salt and unbleached flour to a clean stand mixer bowl
- Transfer milk mixture to the stand mixer bowl
- Transfer melted coconut oil to the stand mixer bowl
- Mix until smooth
- Turn out mixture onto lightly floured surface
- Knead until dough forms - approx 3 min
- Transfer dough to large mixing bowl
- Cover with plastic wrap
- Let rest until doubled in size - 2 hr
- Turn out on lightly-floured surface
- Flatten into a rectangle
- Once flattened, coat with 1 tbsp coconut oil
- Add sugar and ground cinnamon to a clean small bowl
- Whisk until combined
- Spread the sugar-cinnamon mixture evenly on the flattened dough
- Roll into a log
- Slice evenly into 8-12 slices, removing the ends
- Grease a clean baking dish
- Transfer the slices to baking dish
- Cover with plastic wrap
- Let rest in a warm, draft-free zone
- Pre-heat oven - 190°C
- Bake until light golden - 25 min, 190°C
- Add powdered sugar, almond milk and lemon zest to a clean medium bowl
- Whisk
- Drizzle the glaze over the cinnamon rolls