Saturday, March 21, 2015

Vegan Cinnamon Rolls

 A perfect Saturday morning involves a gooey treat and a good friend over for coffee. 
 Alexis was over my to check out my new apartment. Of course we had to have dessert for breakfast--that icing was kind of over the top good. 
 Brown sugar and an entourage of spices make these sweet babies so flavorful.  (More than just cinnamon means a world of difference.)
 Notice how much we left in the pan...we sure do like our treats!
 Every bite is so deliciously sweet and soft. (I have to brag a little).
Alexis and I made four times the amount of icing originally called for in the recipe by Vegan Richa. Icing should never be skimped on so we just kept making more. 

Vegan Cinnamon Rolls
  1. 1/2 cup warm almond milk
  2. 1 tbsp sugar
  3. 2 tsp active-dry yeast 

  1. 1 cup almond meal
  2. 1 1/4 cup all purpose flour
  3. 1/2 tsp salt 
  4. 1/2 tsp baking powder
  5. 2 tbsp coconut oil/veggie oil/water
  1. 1/2 cup brown sugar
  2. 1 tsp cinnamon
  3. 2 tsp cocoa
  4. 1/4 tsp nutmeg
  5. 1/4 tsp ground cloves
  6. 1/2 tsp cardamom 
  7. 1/4 cup semi-sweet chocoalte chips (chopped finely in a food processor)
  8. 1/4 cup butterscotch chips (chopped finely in a food processor)
  1. 1 cup powdered sugar 
  2. 1 1/2 tsp expresso powder dissolved in 1 tsp vanilla
  3. 1 tsp almond milk
  4. 2 tbsp maple syrup 

  1. Preheat oven to 200 degrees. When the oven preheats, turn it off.
  2. Mix in 1 tbsp sugar with warmed almond milk. Add yeast and allow to foam for a minute or two. 
  3. Meanwhile whisk together almond meal, flour, baking powder, and salt in a medium bowl. 
  4. Add the almond milk mixture into the dry ingredients. Mix together with a rubber spatula and then use your hands until you have a thick dough. If you need to add a little more flour to knead the dough a bit that's fine, but don't go crazy. The dough can be a bit sticky.
  5. Roll the dough onto a lightly floured surface into as much of a square as you can get. (Mine is always a terrible square-wannabe. AND they still come out amazing so clearly it's not a big deal.) 
  6. This is where you use your coconut oil/vegetable oil/water. If you want essence of coconut, guess what ingredient you use. If you don't want that flavor use the oil, or seriously just dip a pastry brush in water and cover the top of the dough. I use water more often than not. Nobody will ever guess it's that easy. Why? Because the spice party that is about to happen cancels out anything else. 
  7. Put all spices together in a small bowl with chocolate and butterscotch chips. Mix together until well combined.
  8. Spread out this delectable blend all over your dough evenly.
  9. Roll up dough into a log. Cut into 1 1/2'' thick slices. Cover a 10" cake pan with parchment paper or even aluminum foil works (not as sturdy but hey, you don't have the wash the pan after, so we all win on this one). and allow to sit in preheated oven for 20 minutes to rise. 
  10. Turn oven up to 375 degrees and bake for 20 minutes. 
  11. While these treats bake start making your icing. Mix all the wet ingredients together first and slowly add the powdered sugar until you have a thick paste.
  12. The icing should be thicker rather than thin since you put it on hot cinnamon buns. If you need to add a bit more powdered sugar to get that result go for it. 
Modified from Vegan Richa

No comments:

Post a Comment