If you have ever had a cinnamon roll you know that you have a luscious piece of sinful food goodness in front of you...okay it may be a little over the top for a food description but this is not just any comfort food. This dessert or even better, breakfast is the definition of comfort food. What you have in front of you is a carb...sinful enough...but a carb covered in butter and sugar...wrapped and covered in more sugar. Are we on the same page now? Yeah we shouldn't even be aloud to look at it with fear that it may raise the numbers on our wintertime scale. But my motto has always been everything in moderation and I see cinnamon rolls as something to be enjoyed very occasionally and if enjoyed, made homemade and naturally. These cinnamon rolls are 100% vegan and homemade to copy the famous CINNABON style cinnamon rolls. CINNABON is a huge chain that specializes in baked goods and namely a cinnamon roll factory of sorts, tons of delish treats but sadly not vegan for us to enjoy. This recipe shows you how to step by step make that famous cinnamon roll that a lot of us have enjoyed in one way or another. Whether you have enjoy the smell passing by or used to enjoy in the past, this recipe will help show you that you can always have those comforting treats. Serve these cinnamon rolls freshly covered in its sweet frosting coating or store in the fridge and serve as desired for breakfast or dessert. Make every helping even more enjoyable by microwaving each before devouring. Great as a homemade gift for the holiday season or made with love for parties. But anyway you serve it, you and your love ones will enjoy it more and more each time. Enjoy!
- Vegan Cinnabon Cinnamon Roll
- For the Dough:
- 1 cup vegan milk 1 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons vegan butter, melted, plus more for the bowl
- 1 teaspoon The Vegg + 1/4 cup hot water (or egg replacer powder = 2 eggs)
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- For the Filling:
- All-purpose flour, for dusting
- 12 tablespoons vegan butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup vegan milk
- 4 tablespoons vegan butter, melted
Warm the vegan milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar. Set aside until foamy, 15 minutes.
Once the mixture foams up and doubles in size, whisk in the melted vegan butter, "egg" mixture , and vanilla.
In the bowl of a stand mixer, whisk the flour, the remaining 1/4 cup sugar, the salt, and nutmeg.
Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 3-6 minutes.
Remove the dough and shape into a ball. Coat vegan butter on the mixer bowl and return the dough to the bowl, turning to coat with vegan butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns.
How to Form Cinnamon Buns
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened vegan butter, leaving a 1/2-inch border on the far long edge.
Mix the sugar and cinnamon and sprinkle it over the vegan butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6-8 equal-size buns.
Butter a 9-by-13-inch baking pan.
Place the buns cut-side down in the pan, leaving space between each.
Cover with plastic wrap and let rise until doubled, 40 minutes.
Once the buns have risen, place them into the 325 oven.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.
|Ready to Serve Rolls|