Easy Vegan Cinnamon Rolls
Ingredients
Buns
- 2 1/4 tsp dry rapid rise yeast
- 1 cup coconut milk, slightly warmed
- 3 tbsp coconut oil, melted and cooled
- 3 cups flour
- 1/4 cup brown sugar
Filling
- 2 tbsp coconut oil, melted and cooled
- 1 1/2 tsp cinnamon
- 1/4 cup sugar
Optional glaze
- 1 cup icing sugar
- 1/4 cup coconut milk
Preparation
Sprinkle the yeast over the coconut milk, stir and let proof
Whisk in the coconut oil
In a large bowl, whisk together the flour and sugar
Pour in the coconut yeast mixture, stir and then knead by hand until the dough comes together into a ball
Let rise in a warm spot, in a clean bowl, covered loosely with plastic wrap, until doubled, about 1 hour
On a lightly floured surface, tip out the dough and roll out to a large rectangle, about 14 x 20 inches
Brush the coconut oil on evenly, all the way to the edges
Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough
Roll into a tight roll, and cut into 6 or 12 equal pieces
Place the rolls into the pan, cover loosely with plastic and let rise for 1 hour, or until doubled
Preheat the oven to 350°F
Remove the plastic wrap and bake the buns for 25-30 minutes for small buns, 30-40 minutes for big buns, or until golden and cooked through
If baking from the fridge, remove the buns from the fridge as the oven is heating up and bake for 30-35 minutes for smaller buns and 35-45 minutes for big buns
Optionally, while the buns are baking, make the glaze by stirring together the coconut milk and sugar until smooth
When the buns are done, the tops should be golden brown and a skewer poked through should come out clean
Glaze immediately