I’m in a sugary mood at the moment. Thinking about all sorts of cakes and desserts that I want to turn vegan.
This sunday I woke up early while my friends where sleeping in (they went out to one of Sarah’s shows on Saturday while I was in bed with a cold and FOMO). I thought that a hangover probably felt a little better with hot cinnamon rolls fresh from the oven. Vegan off course. So I substituted normal ingredients for non-dairy ones and they turned out just as tasty and fluffy as you expect from a good and comforting cinnamon roll.
- 2 cups almond milk
- 3/4 cup vegan butter
- 1/4 cup sugar
- 1 packet active dry yeast
- 6 cups flour
- 1 tsp salt
- Brown sugar to cover the dough (1-2 cups)
- Cinnamon to cover the dough
- Vanilla sugar
- Mix almond milk, 1/2 cup melted vegan butter, 1/4 cup sugar, 1 packet active dry yeast
- Let the mix rest 5 minutes
- Add 5 cups flour, 1 teaspoon salt
- Let the dough rest for 1 hour
- 1/2 cup flour more on the dough
- Pour 1/2 cup flour on the table and knead until dough has a nice and not to sticky consistency
- Roll dough out as a big pancake (not too thick)
- Add brown sugar and cinnamon on top of the dough (use plenty to cover)
- Roll dough as a sausage and cut into cinnamon rolls
- Put the rolls in a round dish and let it rest for 30 minutes
- Bake the cinnamon rolls at 180 degrees for 25-30 minutes
- Serve cinnamon rolls with vanilla sugar on top – and a little maple syrup to make them even more sticky and delicious.