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Easy Vegan Cinnamon Rolls

Vegan Cinnamon Rolls - made with coconut blossom sugar.

Course Dessert
Keywords Baking, Cinnamon, Cinnamon Rolls, Coconut Blossom Sugar, dessert, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 30 minutes
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. 🙂