Vegan cinnamon roll heaven. I have made and eaten these more than anyone should – the endless lockdowns in Melbourne made me do it. The smell when these is baking is sooo good. These are adapted from the very clever “Sprinkled with Jules“. Jules is a part-time self taught baker and full time student. She isn’t vegan but this vegan cinnamon roll recipe is the best one I have come across. She sets it out step by step so if you have never tried this before you will be able to follow along without messing it up! It is very simple – and ready to eat in one hour from start to finish. I have never had any left overs to see how they would taste the next day – my boys can smell them baking a mile away. I will have to make a batch when no-one is home! Keep you posted on that one.
“Ahhh, I’m just a big cinnamon bun, I never want to leave this bed.” Homer Simpson
Cinnamon Rolls
Makes 12 cinnamon rolls
Preparation - around 45 minutes
Baking - 15 minutes
Ingredients
- 1 packet of dry yeast (7 grams)
- 1 cup warm water
- 1/3 cup melted coconut oil
- pinch of salt
- 2 1/2 cups plain flour
- 1/4 cup + 1 teaspoon caster sugar
- 2 tablespoons melted coconut oil
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1 1/2 cups icing (powdered) sugar
- 2-3 tablespoons water
- 1/2 teaspoon vanilla essence
What do I do now?
- Put warm water (it should feel like warm bath water) in a bowl and sprinkle with 1 teaspoon of sugar, and all the yeast.
- Stir and let sit for a few minutes to activate. After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive.
- Add the coconut oil, salt, 2 cups of flour, remaining sugar, and stir until the mixture comes together.
- Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl, but is still soft and slightly sticky.
- Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl. Set aside while you prep the filling.
- Combine the cinnamon and brown sugar in a small bowl and mix together. Dust the counter with more flour, and turn the dough ball out onto the floured surface. Roll dough out to a rectangle about 30cm x 40cm (12×16 inches).
- Spread melted coconut oil over the rolled out dough, leaving a boarder of about 1 inch around the edges free from oil. Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move it around so that it evenly coats the oiled dough. Use your rolling pin to gently roll over it to press the sugar into the dough.
- Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the two uneven ends where there is no filling.
- Slice rolls off about 3-4 cm (1 1/2 inch) thick and place them in a greased square or rectangle pan. They should have a little space between them as they will rise before baking.
- Cover with plastic wrap and set somewhere warm to double in size, for about 20-30 minutes. (I put mine on the stove top when the oven is preheating).
- Preheat oven to 350°F / 180 degrees celsius.
- Once rolls have puffed up, bake them for about 15 minutes. Let them cool for a few minutes before glazing and serving.
- Enjoy!
Anything else I should know?
These are hand made – no mixer / food processor or fancy equipment required.
Comments