The Best Ever Vegan Cinnamon Rolls
Ingredients
- -2 tbsp vegan butter (to coat the foil pan)
-
- DOUGH
- -2 cups almond milk
- -1/2 cup vegan butter, melted (115 g)
- -1/4 cup organic sugar (50 g)
- -1 packet active dry yeast
- -5 1/2 cups flour, divided (690 g)
- -1 tsp salt
-
- FILLING
- -3/4 cup vegan butter (170 g)
- -3/4 cup brown sugar (165 g)
- -2 tbsp ground cinnamon
-
- ICING
- -1 cup powdered sugar (160 g)
- -2 tbsp almond milk
Preparation
Rub two disposable foil pie pans with vegan butter.
Whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C).
Sprinkle yeast evenly over the mixture and let set for 1 minute.
Add 5 cups flour and 1 tsp of salt to the milk mixture and mix with a wooden spoon until just combined.
Cover bowl with a towel or plastic wrap and set in a warm place to rise(1 hour)
Preheat oven to 350˚F (180˚C).
Remove towel and add an additional 1/2 cup (95g) of flour and salt.
Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness
Roll the dough out into a large rectangle.
Spread the softened vegan butter evenly over the dough.
Sprinkle evenly with brown sugar and cinnamon.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.
Cut log in half, then divide each half into 7 pieces.
Place 7 cinnamon rolls in each cake pan. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
While still warm, drizzle evenly with frosting.