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Vegan Cinnamon Rolls
For brunch this weekend, bake a batch of these fluffy sweet rolls topped with gooey icing and filled with raisins and nuts.
- Prep Time: 1.5 hours
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 10 Rolls 1x
Ingredients
Scale
Vegan Buttermilk
-
2 Tbsp fresh squeezed lemon juice or apple cider vinegar
-
2 cup unsweetened soy milk or almond milk
Dough
- 1 Tbsp granulated yeast
- 1 tsp salt
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1 Tbsp nutritional yeast
- 1 Tbsp organic cane sugar (or what about 1/3 cup honey??)
- 1 1/2 cup vegan buttermilk, room temperature
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3 Tbsp vegan butter (such as Earth Balance) melted
- 3 cups unbleached all-purpose flour
Filling
- 3 Tbsp vegan butter (such as Earth balance) melted
- 1/3 – 3/4 cup brown sugar
- 1/2 – 1 Tbsp ground ceylon cinnamon (to taste)
- 1/2 cup chopped walnuts (toasted)
Toppings
- 2 Tbsp vegan butter (such as Earth balance) melted
- 1/4 cup chopped walnuts (toasted)
Glaze
- 1 1/2 cups powdered sugar
- 3–5 tablespoons unsweetened soy milk or almond milk (or use remaining buttermilk, especially if you used lemon juice when you made it)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- BUTTERMILK: Mix milk with lemon juice or apple cider vinegar. Set aside for 10 minutes to thicken. You don’t use all of this recipe, so keep the remainder for use in another recipe or use in the glaze below.
- DOUGH: Mix yeast, salt, nutritional yeast and (if using) sugar in a 3 quart bowl or lidded food container. Stir in vegan buttermilk, melted vegan butter and (if using) honey.
- Mix in the flour without kneading using a heavy spoon. If it becomes too thick to stir, incorporated last bits of flour with clean hands. Cover bowl with plastic wrap or lid and set in a warm place to rise for about 2 hour, or until doubled in size.
- FILLING: With wet hands, shape the dough into a ball, stretching the surface of the dough around to the bottom, rotating the ball four times while stretching. On a lightly floured surface, roll out the dough into a 8 x 16 rectangle about 1/4″ thick. Brush with melted vegan butter and top with sugar and cinnamon. Evenly distribute raisins and 1/2 cup chopped walnuts.
- Starting at one end, tightly roll up the dough and situate seam side down. Using a serrated knife, cut the dough into 1.5 – 2 inch sections, ending up with 9 or 10 rolls. Transfer each piece to a well-buttered 8 inch square or round pan.
- TOPPING: Brush with melted vegan butter and top with remaining 1/4 cup chopped walnuts. Cover with plastic wrap and move to a warm place (top of the stove) to let rise again for 60 to 90 minutes. Preheat oven to 350 degrees F.
- When rolls have rested, remove plastic wrap and bake for 25-30 minutes or until slightly golden brown.
- When rolls are almost done, make glaze by placing powdered sugar in a medium-size bowl and stirring in the milk, one tablespoon at a time, until the desired consistency is reached. Stir in vanilla extract.
- Remove rolls from oven and let cool for a few minutes. Drizzle with powdered sugar glaze and serve immediately.
Notes
Try using Saf Instant yeast for the best rising results.
Keywords: Vegan Brunch
