Perfectly Pillowy Vegan Cinnamon Rolls
This wonderful recipe is a warm vegan version that will be a pleasant surprise.
Flavours: Earthy mace, cinnamon, cardamom and allspice are warm and sweet and conjure up sunny breakfasts with icing dripping down your hand. These soft buns do not disappoint.
Benefits: This sugar-free and dairy-free version is vegan and lower calorie using macadamia butter instead of butter. 40% lower in calories than the traditional version with an added bonus of vitamins E, B6, niacin and folate and minerals such as selenium and magnesium.
Yield: 8 large rolls
Total Time: 3 hours 30 minutes
Equipment: Saucepan, whisk, spoon, mixing bowl, small mixer, plastic wrap or shower cap, cookie sheet, parchment paper, pizza cutter or sharp knife, pastry brush, small bowl, sifter
½ cup (113 g) unsweetened non-dairy milk
3 tbsp (23 g) unbleached bread flour
Combine the ingredients into a saucepan and whisk until no lumps remain. Turn on medium eat and cook the mixture for 1-3 minutes, stirring constantly, until it is thickened and paste-like and the spoon leaves lines on the bottom of the pan.
Remove from the heat and transfer to large mixing bowl.
2/3 cup (151 g) unsweetened non-dairy milk
2 ½ cups (300 g) unbleached bread flour
½ tsp sea salt
2 tbsp (25 g) sugar or ¼ tsp monkfruit
2 tsp instant yeast
4 tbsp nut butter, preferably macadamia or other higher fat nut or seed butter
Place dough ingredients in the large mixing bowl and mix by hand for with a small mixer on a low speed or in a bread machine. Knead the dough until it’s smooth, elastic and tacky. This will take 15 minutes by hand or 10-12 minutes on medium-low speed of a mixer or the length of the dough cycle in a bread machine.
Shape the dough into a ball and place it into a bowl and cover with plastic wrap or a shower cap.
Let the dough rise for 60 to 90 minutes in a warm place such as in a cold oven or your microwave.
1 tbsp (14 g) macadamia butter
½ cup (107 g) light brown sugar, packed or ¾ tsp monkfruit
2 tbsp (15 g) unbleached bread flour
1 tbsp (10 g) cinnamon (preferably Ceylon cinnamon)
2 tsp mace
½ tsp ground cardamom
½ tsp allspice
For Brushing Rolls
1-2 tbsp non-dairy milk
½ tsp sugar
Line a cookie sheet with parchment paper.
To assemble the rolls
Transfer the dough to a lightly floured work surface and press the dough into a 10”x12” (25cm X 30cm) rectangle about ½” thick (13 mm).
Sprinkle the filling over the dough, covering all but a ½” (13 mm) strip along one longer side. Starting with the filling-covered long side, roll the dough into a log.
Score the dough in half, then half again and again until there are eight sections. Then cut with a pizza cutter or a sharp knife into 8 rolls. Tuck the edge underneath as they rise to prevent unraveling. Place the rolls on the parchment paper 2 inches (5 cm) from each other and 2 inches (5 cm) from the edge of the pan.
Cover the rolls with a damp reuseable cover or plastic wrap (lightly oiled if preferred). Let them rise for 30 to 60 minutes depending on the warmth of the kitchen (inside the microwave will work).
About 20 minutes before you’re ready to bake, place a rack in the oven in the top third and preheat the oven to 375°F (191°C).
Mix the non-dairy milk and sugar and brush the tops of the rolls. Bake the rolls for 14-18 minutes until golden brown.
Remove the rolls from the oven and let them cool for 10 to 15 minutes before icing.
3 tbsp (42 g) macadamia butter
½ tsp vanilla extract
1 ½ cups (170 g) icing sugar, sifted or 2 tsp monkfruit + 4 tbsp arrowroot
2-4 tbsp (28g to 56g) non-dairy milk
1 tsp water as needed for desired consistency
In a small bowl, combine the ingredients in a medium bowl and mix until thoroughly combined. Ice the rolls and serve immediately.