Vegan Cinnamon Roll

Cinnamon roll anyone? Warm, soft, gooey, fluffy, chef kissss 😘 Perfect to satisfy our all-time sweet tooth

And of course, I tried making a vegan version and wew they were so goood. (I should make it soon again)

Serving Size: ~18- 22 rolls depending on the size you cut

Ingredients:

DOUGH

• 460-480ml non-dairy milk, at room temperature (differs with type of flour and brand)

• 115g cup vegan butter, melted

• 50g brown sugar

• 1 packet active dry yeast/instant yeast

• 650g bread flour + 30g of flour for kneading

• 1 teaspoon salt

FILLING

• 120g vegan butter

• 150g brown sugar

• 2 tablespoons ground cinnamon

ICING

• 80g powdered sugar

• 1 tablespoons non-dairy milk

• 1/4 teaspoon vanilla extract

(The icing sugar based on their recipe produced more than enough to drizzle over all my cinnamon rolls🙊)

Procedure

• Melt the butter over heat and leave it to cool till room temperature

• In the mixer bowl/breadmaker bowl, add the melted butter, milk/non-dairy milk and sugar. The mixture should be just warm or at room temperature. If it is hotter, allow it to cool slightly as the yeast may die if the temperature is too hot. Then. add in the flour and 1 teaspoon of salt.

• Sprinkle the yeast evenly over the warm mixture and let it set for a minute

• Put it into the bread mixer and let the bread mixer to mix, knead and rise the dough

• After about 1-1.5 hour, the dough should be done and doubled in size (vary with different machine)

• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

• Spread the softened vegan butter evenly over the dough.

• Mix the brown sugar and cinnamon together and sprinkle the mixture evenly onto the dough

• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.

• Cut the log in half, then divide each half into 10 evenly sized pieces. About 1½ inches (8 cm) thick each. (Tip: Using dental floss will allow you to cut it nicely)

• Place your cinnamon rolls onto your pans. Cover with plastic wrap and place in a warm place to rise for 30 minutes. (Would be better for it to rise if your pan has a min height)

• To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.

• Remove plastic wrap. Brush it with non-dairy milk/maple syrup. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.

• While still warm, drizzle evenly with frosting.

~ Enjoy! ❤️ ~