Vegan Cinnamon Rolls
Serves
8
Total Time
4hrs 36mins
Calories
396
When I make vegan dishes, most of the time it’s not intentional. I switched over to non-dairy (almond preferably) milk about 8 years ago, as I prefer the taste, nutritional value and my stomach simply does not ...
- Coconut oil1 tablespoonmelted
- Almond milk240 ml
- Active dried yeast½ tablespoon
- Coconut oil80 ml
- Sugar1 tablespoon
- Fine salt1 pinch
- Unbleached flour365 g
- Sugar100 g
- Ground cinnamon3 tablespoons
- Powdered sugar120 gsifted
- Almond milk2 tablespoons
- Lemon zest1 tablespoon
Ingredients
- 1. Add almond milk to a clean saucepan
- 2. Heat until lukewarm
- 3. Add active dried yeast to the milk mixture
- 4. Let rest until foamy - 10 min
- 5. Add coconut oil to a clean small bowl
- 6. Melt in microwave - approx 30 sec
- 7. Add sugar, fine salt and unbleached flour to a clean stand mixer bowl
- 8. Transfer milk mixture to the stand mixer bowl
- 9. Transfer melted coconut oil to the stand mixer bowl
- 10. Mix until smooth
- 11. Turn out mixture onto lightly floured surface
- 12. Knead until dough forms - approx 3 min
- 13. Transfer dough to large mixing bowl
- 14. Cover with plastic wrap
- 15. Let rest until doubled in size - 2 hr
- 16. Turn out on lightly-floured surface
- 17. Flatten into a rectangle
- 18. Once flattened, coat with 1 tbsp coconut oil
- 19. Add sugar and ground cinnamon to a clean small bowl
- 20. Whisk until combined
- 21. Spread the sugar-cinnamon mixture evenly on the flattened dough
- 22. Roll into a log
- 23. Slice evenly into 8-12 slices, removing the ends
- 24. Grease a clean baking dish
- 25. Transfer the slices to baking dish
- 26. Cover with plastic wrap
- 27. Let rest in a warm, draft-free zone
- 28. Pre-heat oven - 190°C
- 29. Bake until light golden - 25 min, 190°C
- 30. Add powdered sugar, almond milk and lemon zest to a clean medium bowl
- 31. Whisk
- 32. Drizzle the glaze over the cinnamon rolls
Method
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