Vegan Cinnamon Rolls

Cinnamon Rolls are one of those breakfast items that are the perfect excuse to eat a dessert for breakfast. They have become one of my favorite things to bake and I've made them so many times that I have finally pulled together a nearly fool proof recipe (that I can make in about 3 hours on a busy Sunday.

It all began with my office's Monday morning breakfast meeting. We would all rotate bringing in breakfast for the group (about a dozen people, we are a small office!). We get a range of donuts, bagels, fast food breakfasts - but also nice homemade breakfast like biscuits, casseroles, and scrambles. Cinnamon Rolls hadn't been in a rotation before - so I tried it. And kept trying it, and making it - tweaking the recipe every single time until I found the best way to veganize cinnamon rolls. The great thing about bringing Vegan Cinnamon Rolls to an office is even the most hard headed carnivore CANNOT resist. This has had a couple amazing outcomes - everyone in my office understands that pretty much any food can be made vegan. I have had people actually stand up for my vegan diet for me because "well it can't be all that bad based on those cinnamon rolls". In addition - people have actually started bringing me in vegan friendly breakfasts! Yes, they might still be eating plain yogurt - but before they knew me, they probably didn't even know coconut yogurt was a thing, let alone where to buy it

Back to cinnamon rolls - I get it, yeasted doughs can be pretty intimidating. Its a bit out of your control, you have to let the yeast do its thing. The amount of time can be pretty daunting as well, who wants to spend a few hours making something you'll eat in 30 minutes?

So the first step is to wake up the yeast - warm up your plant based milk (soy or almond), add a teaspoon of sugar and a packet of yeast and stir. Let it sit for about 10 minutes or until it starts getting puffy.

Next, whisk together the dry ingredients in a large mixing bowl. Add in the yeast-milk mixture and melted coconut oil and combine so it forms a shaggy dough.

Knead by hand or in a stand mixer for 10 minutes, adding additional flour a little bit at a time if the dough sticks to the sides of the bowl after a minute or two. Dough should be smooth and elastic at this point.

Cover the bowl with a towel and place in a warm spot in your kitchen for around 1 hour, or until the dough has doubled in size.

Once dough has doubled in size - punch it down and place on a lightly floured surface. Roll the dough out to a rectangle (12" by 18" ish - i never really measure it)

In the stand mixer, mix together the brown sugar, earth balance, cinnamon, and nutmeg until it forms a paste. Distribute the paste across the dough and patiently spread across the dough using a spatula. Take your time, don't rip the dough here. It'll spread!

Roll the dough into a log and cut into twelve rolls. Place on a pan, securing the loose end under the roll. Let proof for 30 minutes while oven preheats to 350 degrees.

Once baked, slightly browned, I like to let them cool before frosting so my frosting doesn't melt!

Vegan Cinnamon Rolls

Time: 3 hours

Ingredients:

Dough

1 packet rapid rise yeast

1 cup soy or almond milk (warmed)

⅓ cup melted coconut oil

1 tsp salt

2 ½ cup all-purpose flour

¼ cup + 1 tsp sugar

Filling

1 cup brown sugar, packed

½ cup earth balance

2 ½ tbsp ground cinnamon

¾ tsp nutmeg

Icing

½ cup vegan cream cheese

½ cup earth balance

2 tsp vanilla extract

2 cups powdered sugar

Method:

Dough

Warm milk up until it is warm (100-115 degrees) and sprinkle in the 1 tsp of sugar and all the yeast. Stir, let sit for a few minutes. After 5 - 10 minutes the mixture should have bubbles. If not, toss and use a new packet of yeast.

Add coconut oil, salt, 2 cups of flour, remaining sugar and stir until mixture comes together (I use an electric mixer). Add ½ cup of flour as needed until mixture forms a smooth ball, knead in mixer or by hand for 10 minutes. Cover bowl and let rise 1 hour, or dough is double in size.

After doubled in size, turn dough out onto floured surface and roll to a roughly 12x16 inch rectangle.

Filling

Place filling ingredients in mixer and mix until paste is formed. Spread filling using a rubber spatula evenly across the rolled out dough, leaving ½ inch at the top without filling.

Starting at the long end closest to you, gently (but tightly) roll the dough into a log. Cut off the two (2) uneven ends, and slice rolls about 1 ½ inches thick. Place rolls in greased 9x13 inch pan and cover with towel for around 30 minutes, while oven is preheating.

Preheat oven to 350 F (177 C), and bake for around 15 minutes, or until browned.

Icing

Place icing ingredient in mixer and mix until a light icing is formed. Spread mixture on rolls once they have cooled.

These are so perfect for a weekend brunch, Christmas Morning, or any time you want a breakfast that is sure to please! Please let me know if you make them!