Cinnamon rolls are one of my favorite pastries. They are fluffy, cinnamony, sweet and scream weekends and holidays. This recipe is inspired by two of my favorite recipe developers- Minimalist Baker and hot for food.

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Weekend vibes

The ingredients are simple and affordable, but get ready for some waiting in between as there will be a lot of dough proofing involved.

Total proofing time:
4 hours

Number of rolls:
10- 12 rolls

Dough ingredients:
3 C all-purpose flour
1 sachet of dried yeast (7g)
1 1/2 C plant milk- I used my homemade oat milk
1 tbsp granulated sugar
1 tsp salt
1 1/2 tbsp vegetable oil- or melted coconut oil or melted vegan butter
Extra flour to roll out the dough

Filling:
2 tbsp cinnamon- adjust to your taste
2 tbsp melted coconut oil or vegan butter
1/2 C sugar- adjust to your taste

Frosting:
1 C icing sugar
1 tbsp plant milk
1 tsp vanilla extract

In a sauce pan, heat the plant milk to 43ºC (110 degrees F)- Check the yeast packet for instructions. Add the yeast and sugar. Whisk it until combined and let it activate for 10 minutes.
Pro-tip: If you don’t have a kitchen thermometer, put your clean finger in the milk. It should be the temperature of bath water. Otherwise, it’ll kill the yeast.

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Sugar is the yeast’s food
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The yeast foams up when activated

In a large mixing bowl, combine flour and salt. Then, add the activated yeast and the oil. Gently fold the mixture until you get a well-combined and slightly sticky dough. Transfer the dough to a lightly floured surface and knead it for no more than 2 minutes. If your dough is too sticky, add flour to adjust it. Grease the bowl with oil, put the ball of dough back in it, cover it with a clean towel and let it proof for 2 hours in a warm dark place.

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Don’t overmix the dough

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Grease the bowl to the top as the dough will rise
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Proof baby, proof!

In the meantime, combine sugar and cinnamon and set aside.

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Once the dough has doubled in size, roll out the dough on a lightly floured surface, ideally into a thin rectangle- which I clearly can never do lol. Brush the melted coconut oil and  sprinkle the filling on top. Roll it up tightly and cut the rolls with a sharp knife or a string or a floss. Make them as thick or thin as you wish. Place them onto a well-greased oven tray or casserole leaving space between the rolls. Cover it with a towel and let it proof again for another 1-2 hours.

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Very “rectanglar-like” shape lol

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Press the filling to help it stick on the dough

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1″ to 2″ thick rolls
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Proof them, again!

Preheat the oven to 176ºC (350 degrees F) and bake them for 25- 30 minutes. Meanwhile, mix well the icing sugar, vanilla extract and plant milk until you get a nice frosting. Let the rolls cool down before you pour the frosting on top.
Pro-tip: When making the frosting, add the milk slowly as the frosting tends to thin out quickly.

Vanilla frosting

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Voila!

2 thoughts on “VEGAN CINNAMON ROLLS

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