As stated in my previous posts my brother is vegan and a few weeks ago I made non-vegan cinnamon rolls making him a little jealous so I promised him I’d make him vegan ones, thus after a bit of perfecting this recipe. Note this takes a little time but it is super easy.
- 1 packet instant yeast
- 1 cup almond milk (or any other non dairy milk)
- 1/2 cup vegan butter
- 3 cups flour (divided into 1/2 cup measurements)
- 1 1/2 tbsp cinnamon
- 1/2 cup sugar
- dash of vanilla
- dash of salt
- 1 cup powered sugar
- 1-2 tbsp almond milk
- dash of vanilla
First heat and mix 3 tbsp vegan butter and 1 cup almond milk until butter is melted.
Let it cool until you can dip your finger in and it feels warm but not hot, pour into a mixing bowl and add yeast. After letting it set to activate for 10 minutes add salt and 2 tbsp of sugar. Then start adding in your flour 1/2 cup at a time kneading your dough into a ball. Once all your flour has been added take the dough out of the bowl coat sides with oil and put dough back in bowl. Cover with a wet cloth and leave to rise for about an hour (I went to the store and shipped some etsy orders then came back to check on mine). Once it has doubled in size roll it out into a flat rectangle.
Melt the rest of your vegan butter, mix in your dash of vanilla, and brush over the dough. Then sprinkle your cinnamon and the rest of your sugar over the rectangle. Roll the dough up and then cut into 1-2 inch pieces.
Grease a 8 by 12 pan very well then put in all your cinnamon rolls.
Bake at 350 for 25 to 30 minutes. While these bake prepare the glaze, mix the powdered sugar, 1-2 tablespoons almond milk, and vanilla. I like to pour the glaze on as soon as the cinnamon rolls get out of the oven because it makes them extra gooey and yummy. Enjoy.
Thanks for Reading,