Vegan Cinnamon Rolls
Some times I don’t have eggs or milk but want to make something but am too lazy to run to the grocery store. In comes VEGAN BAKING. These cinnamon rolls were created at the request of someone but I thought they would be perfect for those times when you want cinnamon rolls but are maybe out of milk and eggs.
These vegan cinnamon rolls are light and fluffy and oh so delicious. Make them this weekend. Do it.
Vegan Cinnamon Rolls
2 1/4 teaspoons yeast
3/4 cup oat milk
2 teaspoons white vinegar or lemon juice
1/4 cup sugar
1 tablespoons ground flax + 3 tablespoons warm water
3 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons vegetable oil
Filling:
2 tablespoons oil
3/4 cup brown sugar
1/2 teaspoon cinnamon
Combine all ingredients in a small bowl.
Instructions:
Combine oat milk and vinegar and set aside to curdle into vegan buttermilk for ten minutes. Combine flax and water and set aside for ten minutes for our vegan egg.
Combine yeast and sugar in bowl of stand mixer. Add vegan buttermilk and flax egg. Whisk to combine.
Add flour, salt and baking soda. Use dough attachment on stand mixer and begin to mix dough. As dough is mixing, slowly stream in vegetable oil. Continue to mix using dough attachment for about 7 minutes until dough pulls away from the side of the bowl. Remove from bowl and place into another greased bowl. Cover with plastic wrap and set in a warm spot to double in size (1 1/2 to 2 hours).
After dough has doubled in size, punch down and roll into a large rectangle (roughly 12 x 18 inches).
Sprinkle filling across the dough evenly. Roll dough up into a tight cigar shape. Cut into 12 buns. Place 1 inch apart from each other in a 9 x 13 inch pan. Cover with plastic wrap and let rise another hour. Meanwhile, preheat oven to 350 degrees F.
When buns have yet again risen, bake for 20 to 25 minutes until lightly golden brown on top.
Glaze:
1/4 cup oat milk
2 cups powdered sugar
1/2 teaspoon vanilla
Combine all ingredients and pour over rolls.
