Perfectly Pillowy Vegan Cinnamon Rolls
by Cathy ConnallyPerfectly Pillowy Vegan Cinnamon Rolls
Rated 4 stars by 1 users
Category
Breads
Servings
8 large rolls
Prep Time
120 minutes
Cook Time
14-18 minutes
Calories
260
Ingredients
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½ cup (113 g) unsweetened non-dairy milk
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3 tbsp (23 g) unbleached bread flour
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2/3 cup (151 g) unsweetened non-dairy milk
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2 ½ cups (300 g) unbleached bread flour
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½ tsp sea salt
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2 tbsp (25 g) sugar or ¼ tsp monkfruit
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2 tsp instant yeast
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4 tbsp nut butter, preferably macadamia or other higher fat nut or seed butter
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1 tbsp (14 g) macadamia butter
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½ cup (107 g) light brown sugar, packed or ¾ tsp monk fruit
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2 tbsp (15 g) unbleached bread flour
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1 tbsp (10 g) cinnamon (preferably Ceylon cinnamon)
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2 tsp mace
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½ tsp ground cardamom
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½ tsp allspice
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For Brushing Rolls
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1-2 tbsp non-dairy milk
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½ tsp sugar
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3 tbsp (42 g) macadamia butter
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½ tsp vanilla extract
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1 ½ cups (170 g) icing sugar, sifted or 2 tsp monk fruit + 4 tbsp arrowroot
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2-4 tbsp (28g to 56g) non-dairy milk
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1 tsp water as needed for desired consistency
Tangzhong
Dough
Filling
Icing
Directions
Tangzhong
Remove from the heat and transfer to large mixing bowl.
Dough
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.
Filling
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 long 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 unravelling. 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 reusable 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.
Icing
In a small bowl, combine the ingredients in a medium bowl and mix until thoroughly combined. Ice the rolls and serve immediately.
Recipe Note
Nutritional Information based on bun made with monk fruit
Nutrition
Calories 260, Fat 9 grams, Saturated Fat 1.5 grams, Cholesterol 0 milligrams, Sodium 60 milligrams, Carbs 40 grams, Fiber 3 grams, Sugar 4 grams, Protein 8 grams