Easy Vegan Cinnamon Rolls

Let’s get it rollin’

So it’s finally here! 2019! Have you made some New Year’s Resolutions? I don’t know when, but at some point I did not do them anymore. Instead I love to do a list of goals that I want to achieve within the upcoming 12 months. Or simply where I see myself in those different areas of my life at the end of that year. Nevertheless, setting your goals is such a powerful thing. You know where you want to go and have your path right there. And what should not be missing along that: CINNAMON ROLLS. Haha! Well, there are certainly worth a bite…or ten.

So after all those raw treats one of my things is to provide you with more baked good as well. So lets start!

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These Cinnamon Rolls are very easy to make. They are not sugar free, although I’ve used coconut blossom sugar. But Ive realized it simply gives you the same sugar high as the normal one (I’ve not eaten refined sugar for 3 years now).

The frosting is super simple: I’ve just mixed some powdered coco sugar with filtered water. Just the right quantities and you have yourself the perfect maple colored frostig.

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Easy Vegan Cinnamon Rolls
Prep Time
10 mins
Cook Time
20 mins
Resting Time
1 hr
Total Time
30 mins
 

Vegan Cinnamon Rolls - made with coconut blossom sugar.

Course: Dessert
Keywords: Baking, Cinnamon, Cinnamon Rolls, Coconut Blossom Sugar, dessert, vegan
Servings: 10
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 400 g flour (I've used spelt) + more for kneading ⎪for the dough
  • 160 g oat milk ⎪for the dough
  • 30 g lukewarm water ⎪for the dough
  • 3 tbsp coconut oil ⎪for the dough
  • 1 tbsp coconut blossom sugar (you can use regular one if you don't have any) ⎪for the dough
  • 10 g yeast, fresh ⎪for the dough
  • pinch of salt ⎪for the dough
  • 4 tbsp coconut oil ⎪for the filling
  • 2 tbsp coconut blossom sugar (you can use regular one if you don't have any) ⎪for the filling
  • 2 tsp cinnamon ⎪for the filling
  • 80 g powdered coconut blossom sugar (you can use regular one if you don't have any) ⎪for the glaze
  • 25 g filtered water ⎪for the glaze
Instructions
  1. Note: I love to weigh everything in gram. Because it takes up so much time to get liquids in ml. Staying with grams you can just use a scale and be faster and more accurate.

  2. Start by warming up your water in a little sauce pan. Just a little bit (yeast bacteria will die if it's warmer than 107℉ (42℃).

  3. Dissolve the yeast in the water. Add sugar and coconut oil. Stir well until you have a smooth mixture. Then add the oat milk, stir again. You can substitute this with any other plant-based milk. Quantities might change a little bit. Set aside.

  4. Take a large mixing bowl. Add the flour and salt. Then add the yeast mixture and stir. It should all come together as a dough. As soon as it thickens up, transfer it onto a flat surface. Cover with a little bit of flour and knead well for about 5 minutes.

  5. Place in a large bowl, cover with a kitchen towel and put on a warm spot.

  6. Allow the dough to rise for about an hour.

  7. Preheat the oven to 350℉ (180℃). Take the dough onto a flat surface. Cover with a little bit of flour and knead again. Just a few times than roll out to about 0,3 inches (1cm) thin.

  8. In a small saucepan melt the coconut oil for the filling and add the remaining ingredients. Spread onto the dough and spread evenly by using a spoon. 

  9. Roll up the dough and cut into 10 pieces.

  10. Take a cake pan (⌀ 8 inches / 20 cm). Grease with coconut oil and place the cinnamon rolls into the cake pan.

  11. Place in the oven and bake for 20-30 minutes until slightly golden.

  12. Prepare the glaze by mixing the powdered coconut blossom sugar with the filtered water. I've made my own powdered sugar by simply pulsing it in my food processor. If you cannot make your own, feel free to use regular powdered sugar.

  13. Drizzle on top of the cinnamon rolls and enjoy! They are best when served right away. But you can store them in an airtight container up to two days.

  14. Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 🙂

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I hope you liked this baked recipe on my blog. No worries, I won’t stop making raw treats.

But if you make these Cinnamon Rolls I’d be super happy to see your recreation. Simply tag me over on Instagram @therawberry. Looking forward to see your picture.

Thank you for stopping by. I wish you a wonderful day and Happy New Year!

All the best,

Marie 😉

vegan, cinnamon, rolls, healthy, vegan, coconut sugar, baking, dairy free, recipe, backen, lecker, delicious, gesund, Zimtschnecken, Rezept, laktosefrei, Backen, Kokosblütenzucker

vegan, cinnamon, rolls, healthy, vegan, coconut sugar, baking, dairy free, recipe, backen, lecker, delicious, gesund, Zimtschnecken, Rezept, laktosefrei, Backen, Kokosblütenzucker

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