Yes! Vegan Cinnamon Rolls! I can’t be the only one who craves them 24/7 and what other way to satisfy a craving than to cave in…
You will need:
-3 1/4 cups flour, plus extra for rolling out the dough
-1 tbsp yeast, 2 tbsp agave, 1/2 cup warm water
-1/2 cup unsweetened plant milk (warm), 1 tbsp lemon juice
-¼ cup brown sugar
-1 teaspoon fine grain sea salt
-2 tsp cinnamon
-2 tbsp coconut oil (optional)
-⅓ cup coconut sugar
-1½ tablespoons ground cinnamon
-2 tablespoons unrefined coconut oil, melted
First start by activating the yeast, set aside. Then make your “buttermilk” with the soy milk and lemon juice, also set aside.
In a large bowl combine the sugar, salt and cinnamon together. Next add in the active yeast and buttermilk and thoroughly mix in portions of the flour at a time. After all is combined, knead the dough for a minimum of 5 minutes, adding in the coconut oil if desired.
Set the ball of dough back into the bowl, cover the top with a towel and set aside for around 45 minutes or until the dough has doubled in size.
Whilst you are waiting, make the filling by adding in all the dry ingredients and then coconut oil in a bowl. At this point you will have a surplus of time waiting for the dough to rise, so have a dance party or make yourself some warm milk tea to enjoy with the soon to be ready cinnamon rolls.
Once the dough is ready, slowly scrap the sides and remove from the bowl, allows the dough to shrink in size and knead for 1 minute. Then roll out the dough, so that it’s approximately 45 cm (or 18 inches) long and a little over 1 cm thick. Then spread the filling all over the rolled dough. Next tightly, yes I mean tightly, roll the dough and slightly scrapping the ends into the dough. Finally, cut into 9 even pieces and set into a square or circle metal or glass pan. Bake in a preheated oven for around 25-30 minutes at 180 C or until golden brown… with gooey filling oozing out!