This is seriously one of my favorite recipes to make for my friends and family, its the most delicious, gooiest, “are you SURE these are vegan?!” Cinnamon roll I’ve ever had. I’m excited for you to make and try out these bad boys, they are seriously good. So enough chit chat I will let the recipe speak for itself, grocery and recipe list down below! Note: This recipe serves 12 and prep/cooking time is 3 hours.
| GROCERY LIST: All-purpose flour Plant-based milk Brown sugar Yeast (instant or traditional packets) Cinnamon Plant-based butter Plant-based cream cheese (I recommend tofutti) Icing sugar (powdered sugar) Vanilla extract Maple syrup (or agave) | |||||
| INGREDIENTS FOR THE DOUGH: 3 cups of all-purpose flour (be sure it is sifted) 1 cup of warm plant-based milk 2 ¼ (or one packet) of instant/traditional yeast 3 tablespoons of plant-based butter (I use country crock) 3 tablespoons of brown sugar (or white) ¼ teaspoon of salt | |||||
| INGREDIENTS FOR THE MIXTURE/FILLING: 2-3 tablespoons of plant-based butter 1 tablespoon of cinnamon 2-3 tablespoons of brown sugar | |||||
| INGREDIENTS FOR THE SAUCE: (this sauce is the secret to yummy gooey cinnamon rolls) ¼ cup of plant-based butter ½ cup of brown sugar 3 tablespoons of maple syrup 1 tablespoon of plant-based milk | |||||
| INGREDIENTS FOR THE ICING: ½ cup of room temperature plant-based butter ½ – ¾ cup of plant-based cream cheese (my favorite brand is tofutti, highly recommend) 2 cups of icing sugar (powdered sugar) 1 teaspoon of vanilla extract | |||||
DIRECTIONS:
- In a mixing bowl, combine warm plant-based milk, sugar and yeast. Whisk until all ingredients are mixed together well and set aside for 10 minutes for the yeast to bloom.
- Then add your 3 tablespoons of melted butter and salt to the mixing bowl and whisk well.
- Slowly begin to add your flour to the wet mixture. I always recommend adding a cup at a time until all the flour is fully incorporated. Begin kneading the dough until it’s smooth, if you need to add a little more flour to keep it from sticking, feel free to do so.
- After you knead the dough, you can leave it in the large mixing bowl and cover with a damp towel, let it sit for an hour so that it may double in size.
- After the dough has doubled in size, remove the dough from the bowl onto a flat surface with a little bit of dough. Begin flattening the dough to knock the air out and use a rolling pin to shape it into a rectangle, you want your rectangle about 18”-20” long and less than 1 inch thick.
- Using your 2 tablespoons of room temperature better cover the top of the dough then sprinkle the brown sugar and cinnamon mixture over the vegan butter and be sure to pat it into the dough. NOTE: I recommend leaving at least 1 inch along the top of the long side without any butter or mixture.
- Then starting on the mixture coated side of the dough, fold the edge over firmly (no more than 1 inch) pinching it down then roll the dough tightly and gently.
- Cut the roll into 1.5-2” sections.
- Once cut, place your rolls into your baking pan lined with parchment paper with the cut side down. Cover with a damp towel and place it in a warm area for 45 minutes to double in size.
- While the rolls double in size, make your sauce: in a saucepan combine ¼ cup of plant-based butter, ½ cup of brown sugar, 3 tablespoons of maple syrup, and 1 tablespoon of plant-based milk. Stir over medium heat until the sugar is dissolved.
- Once the rolls have doubled in size, pour your sauce mixture over, under, and between the rolls. Make sure the beautiful goo is all in between those bad boys!
- Preheat the oven 400°F and bake for 15 minutes or until the rolls are golden on the top. While your rolls bake, in a large mixing bowl add your vegan cream cheese, icing sugar, vanilla and butter to create your icing. Mix until you get a smooth frosting. Be sure to allow your rolls to cool for a bit before adding your icing.
