Vegan cinnamon rolls
pot, 2 whisks, bowl, wooden spoon, pastry brush, knife, baking pan, Small bowl, Sifter
- ¼ package active dry yeast
- 59 ml almond milk
- ¾ tbsp Cane sugar
- ¾ tbsp Vegan butter
Heat plant milk and 3 tablespoons vegan butter until just slightly warm, about 110 degrees. Disolve 3 tablespoons cane sugar, stir, and sprinkle packet of active dry yeast over the top of the mixture.
Allow this to sit for 5-10 minutes or until it becomes frothy/foamy. If it does nothing, your milk may have been too warm and killed the yeast, or too cold and not activated it.
- 48 g active dry yeast
- ⅛ tsp Salt
- wooden spoon
Mix up your yeast mixture and add in flour, a little at a time while mixing in between, and salt. Roll into a ball and allow to sit, covered, for 1 hour to rise - I lightly oiled this bowl to help it not stick.
Once it has at least doubled in size, flour a flat surface and place the dough down. Add another sprinkle of flour to the top and to a rolling pin and roll up into a large rectangle about 1/4-1/2 inch thick.
- 10¾ g brown sugar
- ⅜ tsp Cinnamon
- 5¼ g Vegan butter
- pastry brush
Brush melted vegan butter across the entire dough, leaving a 1 inch margin at the top and bottom. Sprinkle brown sugar and cinnamon evenly and tightly roll up starting at the bottom and rolling up to the top.
- baking pan
With a sharp knife, cut into equal sizes, about 1 1/2 inch thick. Place in a lightly oiled cooking pan at least 9x9 inch or larger, and allow to rise again, covered, for another hour*. Then preheat oven to 375 degrees.
Now brush on a little more vegan butter and bake them, uncovered, for about 25 minutes or until golden brown!
- Small bowl
Allow them to cool completely, then mix together your powdered sugar with almond or any plant milk, and pour over the rolls evenly.