Oh how very popular this old recipe for CINNAMON ROLLS is! But since you know, I am on a mission to eliminate all the massively produced animal products from my diet, I decided to try and make vegan cinnamon rolls.
They are really super delicious, fluffy and make you kitchen smell like patisserie. So give them a try 🙂
Vegan cinnamon rolls
Delicious vegan cinnamon rolls that are so fluffy and delicious you won't be able to stop eating them.
- For the dough
- 1 yeast (42 g)
- 3 dl plant based milk
- 3 tablespoons of sugar
- 130 g melted vegan butter (I used Alsan)
- 700 g all-purpose flour
- 2 teaspoons of salt
- Extra: Flour for kneading, 2 tablespoons of oil
- For the filling
- 130 g very soft butter
- 3 tablespoons of cinnamon
- 150 g brown sugar
- For the frosting
- 2 teaspoons (or more) of vanilla extract
- 120 g powdered sugar
- 100 g silky tofu (you can use the regular but it might not totally blend)
- 3-5 tablespoons of plant based milk
- 1-2 teaspoons of lemon juice
- Step 1 Put yeast, half of the milk, 3 tablespoons of sugar and 5 tablespoons of flour (take them from 700 g of flour) in a bowl. Mix well and set to a warm place so the yeast can activate and the whole mixture rises. It will take around 20 minutes.
- Step 2 Add flour, salt, butter and the remaining milk in a big bowl for kneading. Mix well. When the yeast mixture is activated add it also. Mix well with a spatula then put the dough to a floured kitchen counter and knead 7-10 minutes. ATTENTION! Because I’m so lazy I always set a timer, so I don’t stop after 2 minutes. It’s really important to knead it for long time. When you’re finished oil the big bowl, put the dough inside, oil it also and cover everything with a clean kitchen towel. Set to a warm place for around 1 h 30 min. Afterwards the dough should be twice to triple in size and very soft to the touch.
- Step 3 Place the dough on floured kitchen counter and roll it (approximately 40 cm x 60 cm). Spread softened butter all over it. In a bowl mix cinnamon and sugar and sprinkle the mixture all over the rolled dough. Then roll it so you get a long snake. Cut it in 2-3 cm thick pieces.
- Step 4 Place pieces in a baking tray (I didn’t oil it but you can if you have a bad felling your cinnamon rolls gonna stick to it.). You MUST let the rolls breath 🙂 They don’t like to be too close to each other because they will rise more. There should be at least 2 cm space between them. Cover the tray with kitchen towel and set to a warm place for around 1 h 15 minutes.
- Step 5 When the rolls have risen nicely bake them on 190°C for around 20 minutes.
- Step 6 While they are baking make the frosting. Blend all the ingredients for the frosting in a blender or with hand blender. Add plant based milk until the consistency is not too thick to spread it over cinnamon rolls.
- Step 7 Drizzle frosting over warm cinnamon rolls and serve immediately.
It’s really really really important to do as in instructions. The YEAST has to activate. The DOUGH must rise and the ROLLS also. You can achieve that with not too hot milk and water and to place the dough to a warm place to rise. Also DON’T place the rolls too close together because they will loose their fluffiness.
If you want to make them a bit healthier try filling them with blended dates instead of sugar.
They are best warm. If you have some left over you can quickly re-heat them in an oven.