Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

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Yield: 18 small rolls

Author: Hudson Stepper

Prep time: 20 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 40 M

Ingredients

Dough

• 4 tbsp or ¼ cup unsalted vegan butter*
• 1 cup dairy-free milk
• 3 ½ cups all-purpose flour
• ½ cup cane sugar
• 1 vegan egg* (Bob’s Red Mill)
• 2 ¼ tsp (1 packet) rapidrise instant yeast
• 1 tsp salt
• Nonstick vegetable oil spray
• 1/2 cup dairy-free milk

Filling

• 1 cup light brown sugar
• 3 tbsp ground cinnamon
• 1/3 cup unsalted vegan butter, room temperature

Glaze

• 4 ounces vegan cream cheese, room temperature
• 1 cup powdered sugar, sifted
• ¼ cup unsalted vegan butter, room temperature
• 1 tsp vanilla extract

Instructions

Dough

1. Melt the vegan butter into the dairy-free milk in a saucepan on the stove until melted and warm, not boiling hot. Pour into bowl of standard mixer with paddle attachment. Add 1 cup flour (hold onto the rest), sugar, vegan egg, yeast, and salt. Beat on low speed for 3 minutes, stopping occasionally to scrape sides of bowl. Add remaining 2 ½ cups flour. Beat on low until flour is absorbed and dough is sticky. If the dough is very sticky, add in more flour until the dough begins to form a ball and pulls away from sides of bowl.
2. Place the dough onto a lightly floured work surface, cleaned the surface thoroughly beforehand. Knead until smooth and elastic, adding more flour if sticky, for about 8 minutes. Form into a ball.
3. Lightly oil large bowl with nonstick spray. Transfer the dough to the bowl. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise in a warm area until doubled in volume, about 2 hours.

Filling

1. Mix the light brown sugar, cinnamon, and room temperature unsalted butter in a medium bowl.
2. Punch down the dough. Transfer to a floured work surface. Roll out to 15in × 11in rectangle. Spread the cinnamon sugar butter over the dough. Starting at one long side, roll the dough into a log, pinching gently to keep it rolled up. With the seam side down, cut the dough into 18 equal pinwheel-shaped pieces.
3. Spray two 9-inch square glass baking dishes with nonstick spray. Divide the rolls between baking dishes, placing them cut side up, There will be almost no space between the rolls.
4. Cover the baking dishes with plastic wrap and a kitchen towl. Let the dough rise in a warm area until nearly doubled in volume.
5. Remove covering and pour a ¼ cup of dairy-free milk for each baking dish so it covers the bottom. Position rack in the center of the oven and preheat to 375ºF. Bake the rolls until tops are golden, about 20 minutes. Remove from the oven and place them immediately onto a cooling rack.

Glaze

1. In a medium bowl using an electric mixer, beat the vegan cream cheese, vegan butter, and vanilla extract until smooth. Slowly sift the powdered sugar while beating the ingredients together. You can let this cool and thicken in the fridge while the cinnamon rolls cool.