Vegan Cinnamon Rolls for Easter With a Video

Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Who wants fresh, fragrant cinnamon rolls? Ohh, I do, pretty much every day! For several reasons I try to save them for special occasions, such as Easter. I have tweaked my recipe a bit to make it a little easier and give more consistent results. I also did some experimentation with various sugar free options, but haven’t perfect them yet. I’m happy to give suggestions if you leave a comment with a question, but I need to make a few more batches before I share the results.

These are soft, pillowy, cinnamon filled, sweet nuggets of goodness. Perfect to make the day before and let rise in the refrigerator overnight and bake off in the morning just in time for breakfast.

Because there are a few steps here that are a bit hard to explain I have made a video.

Originally from The joy of vegan baking

 Ingredients

  • 4 1/2 tsp. Ener-G Egg Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 4 1/2-5 cups unbleached all-purpose flour
  • 2 1/4 tsp. active dry yeast (one packet)
  • 1 cup non-dairy milk
  • 1/3 cup Earth Balance Buttery spread or sticks
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt
  • Filling
  • 1 1/4 cups packed brown sugar
  • 1 1/2 TBL cinnamon
  • 3/4 cup Earth Balance Buttery Spread or sticks
  • 1 cup chopped walnuts
  • Icing
  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 TBL non-dairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 3 cups of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
  6. Switch to the dough hook and mix, adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
  7. Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
  8. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  9. While dough is resting combine the filling ingredients and set aside.
  10. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
  11. Spread the filling mixture evenly over the dough, all the way to the edges.
  12. Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick.
  13. Place buns on a rimmed baking sheet or pan close enough to almost touch each other. Line the baking sheet with parchment paper (for easier cleanup).
  14. Let the the rolls rise until almost doubled in size, about and hour. Alternately at this point cover the rolls with cling wrap and store in the refrigerator overnight. They will slowly rise there. In the morning set the on the counter as your oven preheats and proceed as usual.
  15. Preheat oven to 350 degrees.
  16. Bake rolls for 20-30 minutes depending on their size, until golden brown.
  17. While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
  18. When rolls are cooked remove from oven and drizzle with icing.
  19. Serve warm.

 

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