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
OVERNIGHT CINNAMON ROLLS
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. -Chris O'Connell, San Antonio, Texas
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 262mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT CINNAMON ROLLS I
Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
Provided by DENDES5238
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 73.2 g, Cholesterol 62.6 mg, Fat 7.6 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 262 mg, Sugar 34.8 g
OVERNIGHT CINNAMON ROLLS
For a sweet treat, bake Alton Brown's Overnight Cinnamon Rolls; let the dough rest overnight so they become plump, fluffy and perfect with cream cheese icing.
Provided by Alton Brown
Time 11h45m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
More about "overnight vegan cinnamon rolls recipes"
SOFT & FLUFFY EASY VEGAN CINNAMON ROLLS (OVERNIGHT OPTION)
From thebananadiaries.com
Reviews 9Calories 362 per servingCategory Breakfast
- In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
- When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining coconut sugar, applesauce, melted vegan butter, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
- Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
FLUFFY, EASY VEGAN CINNAMON ROLLS - DELIGHTFUL …
From delightfuladventures.com
THE BEST DAIRY-FREE CINNAMON ROLLS RECIPE (VEGAN
From godairyfree.org
VEGAN CINNAMON ROLLS - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
EASY VEGAN CINNAMON ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN CINNAMON ROLLS (WITH MAKE-AHEAD OPTION!) - OH SHE GLOWS
From ohsheglows.com
4.9/5 (80)Total Time 59 minsCategory Vegan, Bread & Pastry, Other Dessert, PastryCalories 300 per serving
- For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
- Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
EASY VEGAN OVERNIGHT CINNAMON CARAMEL PECAN ROLLS
From sweeterthanoats.com
5/5 (60)Total Time 14 hrs 50 minsCategory BreakfastCalories 406 per serving
OVERNIGHT VEGAN ALMOND CINNAMON ROLLS - CRYSTAL MARGARINE
From crystalmargarine.com
CRISPY HEALTHY CINNAMON ROLLS RECIPE » LEELALICIOUS
From leelalicious.com
OVERNIGHT VEGAN APPLE CINNAMON ROLLS | SIMPLE HEALTHY RECIPES, …
From orchidsandsweettea.com
OVERNIGHT OATS WITH YOGURT (EASY RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
THE BEST OVERNIGHT OATS RECIPES - ALL THE HEALTHY THINGS
From allthehealthythings.com
OVERNIGHT VEGAN MAPLE APPLE CINNAMON ROLLS
From veganpreferred.com
AMAZING VEGAN CINNAMON ROLLS - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VEGAN PIZZA ROLLS - THE HIDDEN VEGGIES
From thehiddenveggies.com
25 BEST VEGAN GLUTEN FREE RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
FLUFFY VEGAN CINNAMON ROLLS {SIMPLE RECIPE!} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
VEGAN CINNAMON ROLLS - CONNOISSEURUS VEG
From connoisseurusveg.com
CINNAMON OVERNIGHT OATS - DHERBS.COM - RECIPES
From dherbs.com
TOP 45 EASY VEGAN CINNAMON ROLL RECIPE RECIPES
From dmax.youramys.com
BISCOFF OVERNIGHT OATS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
VEGAN CINNAMON ROLLS - CLOUDY KITCHEN
From cloudykitchen.com
You'll also love