Make memories with these fluffy and gooey 7-ingredient cinnamon rolls. Serve them for breakfast or at a holiday brunch.
Before I turned vegan, nearly EVERY morning on my way to work, I’d stop at Maverik and get one of their fresh-out-of-the-oven cinnamon rolls. It was still warm and oozing in cream cheese frosting. I’d guzzle it down with a 44-ounce diet Coke! I’m not exaggerating!
Ya, those were the days!
Ya, those were the days I packed on pounds!
Ya, those were the days of guzzling diet Cokes! (I’ve been soda-free 7 years now!).
However, now that I only eat plant-based meals, to my credit, there isn’t dairy-free, egg-free cinnamon rolls on the road! My hips and thighs are thanking the world for that! However, I will occasionally make my own cinnamon rolls. The Minimalist Baker has a delicious 7-ingedient cinnamon roll recipe that is nothing but…
- 1 packet instant dry yeast
- 1 cup unsweetened almond milk
- 1/2 cup vegan butter (i.e,. Earth Balance), divided
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 1/2 to 1 tablespoon cinnamon, to taste
- 1/4 cup + 1 tablespoon granulated sugar, divided
- 4 tablespoons vegan butter (i.e., Earth Balance), softened
- 1/2 pound powdered sugar
- 4 ounces softened dairy-free ream cheese (i.e., Daiya or Tofutti), softened
- 1/4 teaspoon pure vanilla extract
- In a large sauce pan over medium heat, add almond milk and butter and heat to 110 degrees Fahrenheit and butter is melted. Do not allow mixture to boil.
- Transfer to a large mixing bowl and top with yeast. Cover and set aside for 10 minutes allowing the yeast to activate. Stir in 1 tablespoon sugar and salt.
- Add flour 1/2-cup at a time, stirring as you go, until it is too thick to stir any more (you may not use all of the flour). Dough will be sticky. Transfer dough to a lightly-floured surface and knead with the palm of your hand for approximately 5-6 minutes or until dough is smooth and elastic. Clean out the bowl and wipe down. Grease the bowl with canola or grapeseed oil. Place dough in the greased bowl and turn once to grease the top.Cover with plastic wrap and set in a warm place to rise for about an hour or until doubled in size (I like to warm my oven at 170 degrees Fahrenheit for 30 seconds, turn off, and place the bowl in the oven to rise).
- Turn dough out onto a lightly-floured surface and roll out dough into a rectangaular shape about 12 x 10-inches in diameter. Brush dough with 3 tablespoons melted butter. In a small bowl, mix together 1/4 cup sugar and cinnamon and sprinkle over the buttered surface.
- Starting at the long side, tightly roll up dough and turn seam-side down. With a serrated knife or a string of floss, cut dough into 1 1/2 to 2-inch slices (about 10 rolls) and place in a greased 8 x 8-inch baking pan. Brush with remaining 2 tablespoons melted butter. Cover and let rise in a warm place until doubled in size (about 30 minutes).
- Preheat oven to 350 degrees Fahrenheit and bake for 25-30 minutes or until golden brown. Cool on a wire rack before drizzing with your favorite dairy-free cream cheese icing.
- Beat together butter and cream cheese until well combined. Beat in vanilla. Add powdered sugar 1/2 cup at a time until you reach the desired consistency. Either drizzle icing over rolls or spread across the tops.
Recipe adapted from Minimalist Baker