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Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Vegan cinnamon rolls   Hard day working from home? Cinnamon rolls. Quarantined and bored? Cinnamon rolls. Left on read? Cinnamon rolls.


DOUGH
* 1 cup almond milk
* 2 tbsp sweetener of choice (I used maple syrup)
* 1 tbsp active dry yeast
* 2 1/2 cups flour (I used all purpose)
* 2 tbsp baking powder
* 1/2 cup sugar of choice (I used coconut)
* 2 tsp cinnamon

CINNAMON LAYER
* 4 tbsp melted coconut oil
* 2 tsp pure vanilla extract
* 1/4 cup sugar of choice
* 1 1/2 tbsp cinnamon
* 2/3 cup vegan butter

Directions

Warm the almond milk in a bowl. Stir in the maple syrup, sprinkle yeast on top, and set aside ~5 minutes. In a dif bowl, combine 2 1/2 cups flour, baking powder, 1/2 cup sugar, and 2 tsp cinnamon. Stir coconut oil and vanilla into the milk mixture, then stir into the dry-ingredient bowl to form a dough. Place ball in a coated bowl, and set in a warm place for about an hour.

“Knead” the dough with your hands for 5 min, adding a lil flour as you do it so the dough isn’t sticking to your hands. Roll dough into a very thin rectangle. Stir together cinnamon layer ingredients, and spread over the dough. Cut long strips, then roll each up as tightly as possible. Place in a coated 9×13 pyrex. Preheat oven to 325 F. Bake rolls 20 minutes. Or less if you like em gooey!

For the icing, I used powdered sugar and a little almond milk to make a sweet little drizzle and DROWNED the rolls in it

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