Vegan Cinnamon Rolls
The vegan cinnamon rolls recipe is the best out there! You dont have to worry about the taste, it hits the spot just like regular cinnamon rolls. It has the cinnamon, sugary flavor that melts in your mouth. Yum!
- 1 cup soy or rice milk
- 1/4 cup granulated sugar
- 1/4 cup dairy-free shortening
- 1 teaspoon salt
- 3 1/2-4 cups unbleached all-purpose flour, divided
- 1 package active dry yeast
- 2 tablespoons water
- 1 recipe Confectioners' Sugar Glaze (recipe follows)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup dairy-free margarine, melted
- 1/2 cup raisins (optional)
- 1 cup confectioners' sugar
- 1 1/2 tablespoons soy or rice milk
- In a small saucepan, heat the soy milk, the 1/4 cup sugar, the shortening, and the salt until just warm, about 115ºF (use an instant thermometer).
- Meanwhile, combine 2 cups of the flour and the yeast in the bowl of a stand mixer fitted with the paddle attachment. When the soy milk mixture is warmed through, add it to the flour mixture and mix on low speed for a few seconds. Scrape down the sides with a rubber spatula and add the water. Increase the mixer speed to high and mix for 2 minutes.
- Add 1 1/2 to 2 cups of the flour (a little at a time) and mix on low until the dough is somewhat stiff. Transfer the dough to a lightly floured surface and knead about 5 minutes.
- Shape the dough into a ball and place in a bowl sprayed with dairy-free baking spray.
- Cover and let rise about an hour.
- Punch down the dough and divide it into two balls. Place each ball into a bowl and cover the bowls with kitchen towels. Let rest about 10 minutes. Roll out each dough ball into a 12 x 8-inch rectangle.
- Mix together the 1/2 cup sugar and the cinnamon and set aside. Brush each rectangle with melted margarine and sprinkle evenly with the cinnamon-sugar mixture. Add raisins, if using. Starting with the long side, roll the dough up, sealing the edges with a little bit of water. Make sure each seam is closed tight.
- Trim the ends of the dough rolls with a serrated knife. Cut each roll into 10 to 12 sections, depending on how big you want the rolls to end up. Place the slices, cut side down, in a 9-inch cake pan sprayed with dairy-free baking spray. Cover the cake pan with a kitchen towel and let the dough slices rise until doubled, about 30 minutes.
- Preheat oven to 375ºF. Bake the raised rolls for 18 to 20 minutes, or until lightly browned.
- While the rolls are still warm, combine both ingredients for glaze in a small bowl and mix until the mixture reaches the desired consistency. Drizzle the Confectioners' Sugar Glaze over the top with a spoon. These are best eaten the day they're made. Reheat by placing in microwave for about 10 seconds.
I've had a lifelong infatuation with cinnamon rolls that started when my mom use to make them from a Pillsbury can. That infatuation grew when I lived in Chicago and frequented a popular Swedish restaurant and bakery called Ann Sather's. They always bring a big plate of incredible cinnamon rolls to each table as diners wait for their breakfast. I wanted to bring that same taste of gooey cinnamon rolls home to my food-allergic son, who otherwise might never get to try one. Today, this recipe is among the most popular on my blog, www.foodallergymama.com.