Friday, February 5, 2016

Vegan Cinnamon Rolls

This recipe is touted as a Cinnabon copycat recipe.  I "veganized" the ingredients and the icing recipe is not included.  Here is the original recipe if you want to make a vegan version of the cream cheese icing, or you can make a simple icing with non-dairy milk, vanilla and powdered sugar.  Here is a super-adorable (but longish) video I made of my four year old making the recipe:



    1 package  or 2 1/4 active dry yeast
    1 cup non-dairy milk (should not feel warmer than the temperature of your finger)
    ½ cup sugar
    ⅓ cup non-dairy butter
    1 tsp salt
    2 replacement eggs (I love Ener-G egg replacer)
    4 cups flour


    1 cup  packed brown sugar
    3 T. cinnamon
    ⅓ cup non-dairy butter


In a small bowl, dissolve the yeast in the warm milk.. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.  Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.  Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.  Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.  Preheat oven to 350 F degrees.  To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.  Spread the mixture evenly over the surface of the dough.   Working carefully, from the long edge, roll the dough down to the bottom edge.  Cut the roll into 12 slices  Place the cut rolls on a baking tray covered with parchment paper. Cover them with a damp towel. Let them rise again for another 30 minutes or until they double in size.  Bake for 20 minutes or until light golden brown.

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