Vegan Cinnamon Rolls with Sweet Filling
Ingredients
Dough
- 2 cups almond milk
- 1/2 cup vegan butter, melted
- 1/4 cup coconut sugar
- 1 packet active dry yeast
- 5 1/2 cups whole wheat flour
- 1 teaspoon of salt
Filling
- 3/4 cup vegan butter
- 3/4 cup coconut sugar
- 3 tablespoons cinnamon
Preparation
Rub two disposable foil pie pans with vegan butter.
In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just slightly warm not hot.
Sprinkle the yeast evenly over the warm mixture and set aside for a few minutes.
Add 5 cups of flour and salt to the milk mixture and mix everything together until well combined.
Cover the bowl with a towel and let it rise for 1 hour in a warm place.
Preheat oven to 180C°. Remove the towel and add the remaining 1/2 cup of flour and a bit of salt to the dough, stir well then turn onto a well floured surface.
Knead the dough lightly until it stops sticking to the surface.
Roll the dough into a large rectangle.
Spread the melted vegan butter over the dough and sprinkle the cinnamon and sugar mixture over it.
Roll up the dough, forming a log and close the edges by pinching with your hands.
Cut into little even squares and place them onto a baking pan and set aside for another 30 minutes covered with plastic wrap.
Remove the plastic wrap and bake the rolls in the preheated oven at 180C° for around 25 to 30 minutes or until done, using the toothpick method to check.
Enjoy the vegan sweet rolls.
