Yes, you heard right. This recipe takes one of America’s most beloved sweet treats and turns each swirl into a mouth-watering vegan and not-so-bad-for-you bite. Using coconut oil, almond milk and yeast, this dish is vegan friendly and diet-conscious. If you’re looking to wow your guests at your next afternoon gathering, these delights are the perfect offering for those with a sweet tooth!
Recipe:
DOUGH
2 1/4 teaspoons (7g) active dry yeast
1/4 cup (50g) warm water, 105-110˚F
1/3 cup (74g) cane sugar
1/4 cup (48g) refined coconut oil
1 cup (205g) unsweetened almond milk
1 teaspoon (6g) fine sea salt
3 cups + 2 tablespoons (438g) all-purpose unbleached flour (plus more for kneading)
FILLING
2 tablespoons (22g) refined coconut oil, melted (but not hot)
1/2 cup (98g) brown sugar
1 tablespoon (6g) ground cinnamon
MAPLE ICING
1 cup (100g) powdered cane sugar
1 tablespoon (12g) unsweetened almond milk
1/4 teaspoon (1g) maple extract
Method:
Add the water to a small bowl and sprinkle in the yeast; gently stir to combine then add a pinch of sugar and set aside until foamy (15-20 minutes). In a small saucepan over medium heat, melt the oil then whisk in the sugar and almond milk. Cook for about 2 minutes, just until the mixture is hot, then remove from heat and set aside. If you have a thermometer, stick that on the side of the pan so that you can gauge when the temperature has dropped below 110˚F (if it’s any warmer, you run the risk of killing the yeast.)
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast and cooled almondmilk mixture. Using a rubber spatula, gently stir (scraping around the edges of the bowl) until the flour is completely combined, then set a timer and knead the dough for 4-5 minutes (lightly flouring the countertop as needed). The kneaded dough should be sticky but it shouldn’t be so sticky that it leaves residue on your hands or countertop. Transfer the dough to a lightly oiled mixing bowl, cover with a towel, and store in the warmest part of your house for 1-2 hours, or until doubled (if there isn’t a warm place in your house, heat the oven to 250˚F and set the bowl next to it).
Line a 9″ square baking pan with parchment paper then lightly brush with oil; set aside. In a small bowl, mix together the brown sugar and cinnamon; set aside. Line a flat surface with parchment paper and sprinkle with flour. Gently punch down the dough then remove from bowl and knead between your hands for 1-2 minutes, just until you’ve worked out the big air bubbles. Once kneaded, place the dough on the prepared surface and let it rest for 15-20 minutes. If you don’t let it rest, it will be hella difficult to roll. Roll the dough out into a 12×18 rectangle. Use a pastry brush (or the back of a spoon) to spread the coconut oil then sprinkle with cinnamon sugar. Starting at the long end, roll the dough into a log, slice into nine segments, and place them in the prepared pan. Cover pan with a towel and let the rolls rise for one hour in the warmest part of your house.
Preheat oven to 350˚F. Brush the tops of the cinnamon rolls with almondmilk (if desired) then bake at 350˚F for 26-28 minutes, or until golden. Remove rolls (along with the paper) from pan and set on a wire rack to cool for about 10 minutes.
While the rolls are cooling, prepare the icing by stirring together the powdered sugar, almondmilk, and maple extract. Smear onto cinnamon rolls and serve. Cinnamon rolls can be stored in an airtight container for up to three days.
For more delectable recipes, head over to Ladycakes!