Vegan Cinnamon Rolls
These Vegan Cinnamon Rolls are a quick and delicious take on classic cinnamon rolls…ooey, gooey, and packed with flavor!
My boyfriend and I met almost a year ago, both while traveling, and both with no intentions of entering into the dreaded long distance relationship. But the world has a funny way of working and so here we are, him in Holland, me in Texas, far-too familiar with FaceTime and dinners for one but still loving every second.
Now I really like cooking, but that’s not to say I’m a natural. He, however, is a natural. When we’re together the kitchen is constantly alive with cooking and tasting and learning.
And of all the meals we make, breakfast is always my favorite. I mean breakfast has always held a special place in my heart, but when we make breakfast together, it’s like perfect harmony… a symphony! We emerge from sleepiness as he works on the ham & cheese toasties and I on cutting up fruit, both fully awake by the time our plates are full and ready for eating. It’s a peaceful meal and I love it. So this is a post about a few of those breakfasts.
But first!! Isn’t this the coolest thing you’ve ever laid your eyes on?! For a birthday present, the boyfriend-cheese-man bought me this early 1900s plate folding camera. Everything appears to be working, just need to find a good darkroom!
What comes to mind if you’re thinking of good American breakfast food? Well for him it’s one simple word…DENNY’S. We visited Denny’s two times more than I’m proud to say (so twice) while he was here, but the boy loves Denny’s so I can’t be the denier of the Grand Slam. But after reevaluating our spending and waistlines, we realized we could probably make pancakes just as good at home. The problem I always encounter, though, is making pancakes that have crisp sides, which make it hard to fully saturate them with syrup.
The perfection of Denny’s lies in their ability to create an all-around soft pancake that soaks up syrup like a sponge. So we decided to go old-fashion, leaving the Bisquick in the cabinet and making them from scratch. We adopted a recipe from Silk, and ended up with a recipe containing 1 cup flour, 1 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, 1 cup vanilla almond milk, 2 Tbsp melted butter, and 1 egg. Mix the dries, mix the wets, then slowly mix the wets into the dries. We cooked them over a low-medium heat, flipping when bubbles had formed on top. I’m still not sure what the trick was, perhaps just taking the time to make them from scratch, but these were (to say in Denny’s terms) a Grand Slam.
Our last breakfast came at the height of my sugar-tooth frenzy, so I insisted upon cinnamon rolls. I loosely based these cinnamon rolls off of a recipe by Minimalist Baker, a really great vegan-ish blog that strives to create delicious recipes with as few steps and ingredients as possible. I basically just really love them. Anywho, you can find my modified recipe below (modified from this recipe).
So that’s breakfast when the boyfriend is in town. Sometimes healthy, sometimes not, but always my favorite.
Vegan Cinnamon Rolls
- 1 packet instant yeast 7g
- 1 cup unsweetened almond milk plain or vanilla
- 1/2 cup butter or Earth Balance
- 1 Tbsp sugar
- 1/4 tsp salt
- 3 cups flour
- 3 Tbsp cinnamon
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 1-2 Tbsp unsweetened almond milk plain or vanilla
- 1-2 Tbsp yogurt plain or vanilla, or substitute soy yogurt
- Heat almond milk and 3 Tbsp of the butter in a saucepan until lukewarm (not boiling!), or heat in microwave in 30 second intervals. Transfer to a large mixing bowl then sprinkle in yeast. Allow yeast to activate for about 10 minutes, then add sugar and salt.
- Slowly stir in flour until completely combined. As the dough gets thicker, move it to a clean, floured surface and kneaded until dough has an even consistency.
- Coat a clean bowl with oil then place the ball of dough in, covering the bowl with plastic wrap. Let sit in a warm area for 1-2 hours or until dough has doubled in size.
- On a floured surface, roll or stretch dough into a thin rectangle, about 10 x 14 inches. Brush dough with remaning butter (melted).
- In a seperate bowl, mix cinnamon, brown sugar, and a pinch of salt. Sprinkle over the dough evenly.
- Gently and tightly roll dough from the widest edge of the rectangle, then mend the seam with a touch of water.
- To cut the rolls, a string of floss works best. Work a string of floss under the rolls (a partner may be helpful for lifting the roll). Cross your hand in opposite directions over the roll, almost like you were going to tie a knot, to make a clean cut. Each should be about 1 inch wide.
- Place each roll on a greased cookie sheet and cook at 350 degrees F for about 25 minutes.
- Mix all icing ingredients together, adding more or less almond milk to your taste and desired consistency. Pour or spread over hot cinnamon rolls.
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more