Cinnamon rolls are just one of those things that have to be the dreamiest texture, with the smoothest frosting and just enough sweetness without being overpowering.
With most vegan desserts, it's difficult to achieve a particular texture. However, with what follows below, I'm confident enough to say that you won't be disappointed!
I love this recipe because it's a combo of recipes by all of my favorite vegan Instagramers and bloggers that made eating vegan, one, possible and two, fun! Also, this recipe is perfectly modifiable. This means, you can alter it a bit to make the classic Pumpkin Cinnamon Rolls, or Thanksgiving vibes with Apple Cinnamon Rolls.
Ingredients & Instructions
Throw together 1 tbs active dry yeast, 1 cup warm plant milk, 1 tbs cane sugar do not mix— sit aside for 5 minutes.
Once 5 minutes is up, the mixture should be bubbly and foamy.
To the mixture, add 2 cups flour, 1/4 cup cane sugar, 1/2 cup plant milk. Mix until the batter is homogenous.
Melt 1 cup vegan butter (I LOVE Miyokos!!) and add to your mixture.
At this point, you can add in your modifications:
FOR PUMPKIN CINNAMON ROLLS
add 1/2 cup pumpkin puree, 2 tsp pumpkin spice (I add a bit more if I want it to be super pumpkin-y)
FOR APPLE CINNAMON ROLLS
sauté 1 chopped and peeled red apple, with cinnamon in coconut oil or vegan butter.
Now,
To your creation, add 2 tsp vanilla extract, 1 tsp baking powder and a dash of salt.
After mixing add an additional 2 cups of flour and mix with wooden spoon. Add another 1 cup of flour and mix again!
Add ANOTHER 1/2 cup of flour.... and this time, get your hands a bit dirty and work the flour in, forming a dough.
THE DOUGH WILL BE STICKY!!
Grab a bowl, and coat it with vegan butter.
Put the dough into the bowl and cover with a cotton towel. Go take your dog for a run, do some curls, FaceTime a family member, get some work done for 60-75+ minutes while the dough rises.
Dough should double in size.
Throw some flour onto a clean(ish, because let's be real my kitchen is a mess and if yours isn't...) surface, keep some in your hands, and press out dough into a rectangle.
Spread about 1/2 cup of softened vegan butter on the dough. Then, in a separate dish mix 1 1/2 cup brown sugar and 1 tsp cinnamon
For:
PUMPKIN ROLLS: mix in 1 tsp pumpkin spice with sugar + cinnamon and spread evenly on top of butter
optional: cut up some pecans or walnuts and roast them a bit in coconut oil or butter with a dash of sugar and put them on top of the sugar + cinnamon
OR
APPLE ROLLS: lay out 1/2 cup apple sauce over butter and then sprinkle sugar + cinnamon mixture on top
Once evenly spread, begin the rolling process on the long end of the dough. Roll as tightly as possible. Grab a line of biodegradable floss or a sharp knife and score the dough by about 2" pieces. Should come out to about 12.
Place the individual rolls in the baking pan(s) and cover with a cotton towel, once more.
Set your timer for 30 minutes, and let your rolls rise. The longer you wait, the more it rises and fluffier it'll be!
While waiting for the oven to preheat to 350, let's make the frosting.
Let your cream cheese sit out a bit to soften. I really like the Trader Joes vegan cream cheese for this because it softens quick = less waiting
For maple cream cheese frosting:
Mix together a little less than 1 container vegan cream cheese with 1 tbs maple syrup and roughly 1 cup powdered sugar - add as you need, until you reach desired taste/texture.
For milky frosting:
Mix together 1tbs plant milk, 1 tsp cinnamon and 1 cup organic powdered sugar.
Try to stick with organic here! As most non-organic sugars are colored with animal bone char.
After 30 minutes, place your rolls in the oven for 23ish minutes. Check your tops for golden brownness!
Let sit for a bit... kidding, glaze and dive in.