Below you will find my vegan cinnamon rolls recipe. I have tried different way of making them from the flat spiral or bunched together tall and chunky ones. You can do either with the recipe but I do prefer the chunky bunched together ones. They keep more of the moisture in them and taste even better.
Ingredients
- 2cups of oat milk ( I use Tesco own brand)
- 1 and a half cups of melted butter ( I use Flora unsalted vegan butter it takes about 1 and a half blocks)
- 1/2 cup of sugar
- 2 and 1/4 teaspoons of yeast
- 4 cups of flour
- 1 teaspoon of baking powder
- 2 teaspoons of salt
- 1 cup of flour
- 3/4 cup of butter
- 3/4 cup of brown sugar
- 2 Tablespoons of cinnamon
Icing ingredients
- 3 tablespoons of melted butter (flora vegan alternative)
- 3 cups of icing sugar
- 3-4 tablespoons of milk (Tesco Oat Milk)
- 2 teaspoons of vanilla extract
Method
- Mix 2 cups of oat milk, 1 and 1/2 cups of melted vegan butter, 1/2 cup of sugar, 2 and 1/4 teaspoons of yeast
- Rest for 5 minutes
- Add 4 cups of flour.
- Cover and leave to rise for 1 hour.
- Add 1 teaspoon of baking powder, 2 teaspoons of salt and 1 cup of flour.
- Then knead dough and rolls it out into a big rectangle/square shape.
- Coat the dough with the vegan butter and brown sugar then sprinkle the 2 tablespoons of cinnamon over the mixture.
- Roll up the dough and then cut into cinnamon rolls.
- Put in baking trays/dishes, cover and rise for 1 hour.
- Bake for 25 minutes at 175 degrees Celsius. If cinnamon rolls are bunched together cover (tent) them for a further 15 minutes. (These instructions depend on the type of dished/trays you use to bake them and if you make them a flat spiral or chunky.)
For extra delicious rolls add more vegan butter and brown sugar before rolling up and add butter and sugar to the bottom of the dishes.
And the final result gives you delicious sweet cinnamon rolls covered in the icing mixture detailed above.
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