Cinnamon Rolls Recipe
Cinnamon Rolls with basic and uncomplicated ingredients. Just proof, roll it out, and bake it! Plus, they’re vegan and they’re so tasty, fluffy, and gooey
Ingredients
To coat the foil pan, 2 tablespoons of vegan butter
DOUGH
At room temperature, 2 cups of almond milk (480 mL),
1⁄2 cup of VEGAN butter (115 g), melted
1⁄4 cup of all-organic sugar (50 g)
1 packet of active dry yeast, active
5 1⁄2 cups of flour (690 g), split
1 salt teaspoon
FILLING
A 3⁄4 cup of vegan butter (170 g)
A 3⁄4 cup of brown sugar (165 g)
2 tablespoons cinnamon ground
ICING
Powdered sugar for 1 cup (160 g)
2 tablespoons milk almond
1⁄2 teaspoon extract of vanilla
Instructions:
1. With vegan butter, generously rub two disposable foil pie pans.
2. Whisk the almond milk, melted butter, and sugar together in a large bowl. The mixture should only be hot and between 100-110˚ F (37-43˚ C) registered. Allow slightly to cool if it is hotter. Sprinkle uniformly over the warm mixture with the yeast and let sit for 1 minute. Add 5 cups of flour and 1 teaspoon of salt to the milk mixture and mix until just mixed, using a wooden spoon. Cover the bowl with a towel or plastic wrap and set it to rise for 1 hour in a warm place.
3. Preheat the oven to 180 °C (350 °F). The dough ought to have almost doubled in size after 1 hour. Remove the towel and add an extra 95g (1⁄2 cup) of flour and salt. Stir well, then on a well-flowered surface, turn it out.
4. Lightly knead the dough, adding extra flour as required, until the dough just loses its stickiness and does not stick to the surface. Roll out the dough, about 1⁄2-inch (1 cm) thick, into a large rectangle. Fix corners to ensure that they’re even and sharp. Spread evenly over the dough with the softened vegan butter. Use brown sugar and cinnamon to sprinkle evenly.
5. Roll up the dough, form a log, and close the seam with a pinch. Place down the seam-side. At either end, trim off any unevenness. Cut the log in half, then divide each half into 7 pieces that are evenly sized. Each one is about 11/2 inches (8 cm) thick.
6. In each cake pan, put 7 cinnamon rolls, one in the center, six around the sides. Cover with plastic wrap and place to rise for 30 minutes in a warm place.
7. To have the frosting prepared. Whisk the powdered sugar, almond milk, and vanilla together in a medium-sized mixing bowl until smooth. Delete the plastic wrap. In a preheated oven, bake the cinnamon rolls at 350˚ F (180˚ C) for 30 minutes, until golden brown. Drizzle evenly with frosting while still warm. Enjoy!
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