THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Generously rub two disposable foil pie pans with vegan butter.
- In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened vegan butter evenly over the dough.
- Sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 103 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, Sugar 34 grams
EASY VEGAN CINNAMON ROLLS
I missed cinnamon rolls so much when I went vegan, but I've adapted a recipe my dad used to use to suit me.
Provided by onlycallisto
Time 4h30m
Yield 6
Number Of Ingredients 14
Steps:
- Cream together sugar, shortening, and salt. Whip in applesauce, cornstarch, and lemon juice until smooth. Add flour, soy milk, and yeast until dough forms a ball.
- Knead on a floured surface for several minutes, then let rise in an oiled, covered bowl until doubled in size, about 2 hours.
- Roll dough into a rectangle, about the size of a cookie sheet. Combine sugar and cinnamon for filling; cover dough with mixture; it will seem like a lot, but it turns out better if you use all of it.
- Roll the dough up into a cylinder, and cut into 6 rolls, keeping the loose end of the roll on the bottom. Let rolls rise on a baking sheet lined with parchment paper until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden, 20 to 30 minutes.
- While rolls are baking, combine powdered sugar, milk, and vanilla for icing in a bowl.
- Remove rolls from the oven. Let cool for about 10 minutes, then drizzle icing over the tops. Serve warm!
Nutrition Facts : Calories 558.1 calories, Carbohydrate 100.1 g, Fat 13.4 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 416.4 mg, Sugar 40.1 g
OVERNIGHT VEGAN CINNAMON ROLLS
Delicious, easy to make vegan cinnamon rolls.
Provided by Carsmom
Time 10h30m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
- Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
- Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
- Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
- Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
- Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, about 30 minutes.
- When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 58.1 g, Fat 12.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 300.9 mg, Sugar 31.8 g
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- Heat 1 cup of soy milk over medium heat until milk is warm but not too hot to touch (about 100 degrees F). Stir in dry active yeast and set aside for 10 minutes for the yeast to activate.
- Combine the remaining 1/4 cup milk with chickpea flour, whisking it together until thick and gooey. Set aside.
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- Combine yeast and sugar in a bowl and then slowly pour in warm water while stirring everything together at the same time. Allow 10 minutes for the mixture to sit and the yeast to activate.
- While waiting, melt the butter and milk together over stovetop on medium heat, stirring pretty consistently until the butter has melted. Be careful--you don't want it to be too hot or come anywhere close to a boil. Once butter has melted, set aside.
- In a large bowl, stir flour and salt together. Next, combine butter mixture with yeast mixture and stir; then, add wet ingredients to dry ingredients and use your hands to knead the dough for approximately 3 minutes.
- Line a separate large bowl with a small amount of coconut oil and then place the dough in the bowl. Cover it with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. Alternatively, if your dough doesn't seem to be rising at room temperature, you can heat your oven to 200°, turn it off, and place the covered bowl (I used an oven-safe glass bowl) in the oven until the dough has doubled in size, approximately 1 hour.
EASY VEGAN CINNAMON ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Category Breakfast, DessertCalories 249 per serving
- DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
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