Cinnamon rolls for sugary souls

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.

Ingredients

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

Cook

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.