Vegan Cinnamon Rolls
Ingredients
DOUGH:
2 cups vanilla almond or soy milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast
4 1/2 cups all purpose flour, divided
1/2 heaping tsp of baking powder
1/2 tsp of baking soda
1 1/2 tsp salt
FILLING
1 cup Earth Balance, softened plus more as needed
2 tbsp ground cinnamon for sprinkling
1 cup sugar, plus more as needed
MAPLE ICING
2 1/2 cups powdered sugar
1/4 cup vanilla almond or soy milk
3 tbsp Earth Balance, melted
2 tbsp strongly brewed coffee
dash of salt
1 1/2 tsp maple flavoring or maple extract
Cooking Instructions
1. Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool. When mixture has cooled to 100-110 degrees fahrenheit sprinkle the yeast on top and let it sit on the milk for 2 minutes.
2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
*use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
4. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
5. Pour 1 cup of the softened earthbalance over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon and sugar over the butter.
6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being carful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 20-25 rolls.
7. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to over crowd.
8. Preheat oven to 375° F. Cover pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
9. Remove the towel and bake for 13 to 17 minutes, until golden brown.
10. In a large bowl, whisk together the powdered sugar, vanilla soy milk, earth balance, coffee and salt. Splash in the maple flavoring. Whisk until very smooth.
11. Taste and add in more maple, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb so of the icing’s moisture and flavor. Wait a few minutes before serving.
2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
*use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
4. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
5. Pour 1 cup of the softened earthbalance over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon and sugar over the butter.
6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being carful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 20-25 rolls.
7. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to over crowd.
8. Preheat oven to 375° F. Cover pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
9. Remove the towel and bake for 13 to 17 minutes, until golden brown.
10. In a large bowl, whisk together the powdered sugar, vanilla soy milk, earth balance, coffee and salt. Splash in the maple flavoring. Whisk until very smooth.
11. Taste and add in more maple, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb so of the icing’s moisture and flavor. Wait a few minutes before serving.
Vegan Cinnamon Rolls
Prep Time: 120 Minutes
Cook Time: 18 Minutes
Total Time: 138 Minutes
Servings: 20
Calories: 525 Per Serving
Meal Type
Nutrition Facts
Applied Diet Types
- Dairy Free
- Vegan
Ingredients
DOUGH:
2 cups vanilla almond or soy milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast
4 1/2 cups all purpose flour, divided
1/2 heaping tsp of baking powder
1/2 tsp of baking soda
1 1/2 tsp salt
FILLING
1 cup Earth Balance, softened plus more as needed
2 tbsp ground cinnamon for sprinkling
1 cup sugar, plus more as needed
MAPLE ICING
2 1/2 cups powdered sugar
1/4 cup vanilla almond or soy milk
3 tbsp Earth Balance, melted
2 tbsp strongly brewed coffee
dash of salt
1 1/2 tsp maple flavoring or maple extract
Cooking Instructions
1. Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool. When mixture has cooled to 100-110 degrees fahrenheit sprinkle the yeast on top and let it sit on the milk for 2 minutes.
2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
*use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
4. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
5. Pour 1 cup of the softened earthbalance over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon and sugar over the butter.
6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being carful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 20-25 rolls.
7. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to over crowd.
8. Preheat oven to 375° F. Cover pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
9. Remove the towel and bake for 13 to 17 minutes, until golden brown.
10. In a large bowl, whisk together the powdered sugar, vanilla soy milk, earth balance, coffee and salt. Splash in the maple flavoring. Whisk until very smooth.
11. Taste and add in more maple, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb so of the icing’s moisture and flavor. Wait a few minutes before serving.
2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
*use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
4. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
5. Pour 1 cup of the softened earthbalance over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon and sugar over the butter.
6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being carful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 20-25 rolls.
7. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to over crowd.
8. Preheat oven to 375° F. Cover pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
9. Remove the towel and bake for 13 to 17 minutes, until golden brown.
10. In a large bowl, whisk together the powdered sugar, vanilla soy milk, earth balance, coffee and salt. Splash in the maple flavoring. Whisk until very smooth.
11. Taste and add in more maple, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb so of the icing’s moisture and flavor. Wait a few minutes before serving.