Single Blog Title
VEGAN CINNAMON ROLLS
Praesent ex ligula, vestibulum sit amet blandit non, eleifend eget felis. Cras id velit leo. Mauris placerat, mauris ut congue lobortis, erat diam gravida lectus, a congue odio libero eget nisi. Proin nec mollis nulla.
- Dough
- 2 cups almond milk, at room temperature (480 mL)
- ½ cup vegan butter, melted (115 g)
- ¼ cup organic sugar (50 g)
- 1 packet active dry yeast
- 5 ½ cups flour, divided (690 g)
- 1 teaspoon salt
- Filling
- ¾ cup vegan butter (170 g)
- ¾ cup brown sugar (165 g)
- 2 tablespoons ground cinnamon
- Icing
- 1 cup powdered sugar (160 g)
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
Instructions
- Generously rub two disposable foil pie pans with vegan butter.
- In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.