Sunday morning cinnamon rolls
Updated: Nov 27, 2022
I don't know about you, but this pandemic has brought out the baker in me. I've always enjoyed baking but the last couple of years have have brought about a new-level baking extravaganza.
My go-to baked goods are usually bread and bread rolls, pizza, black bean brownies, chocolate banana bread and cinnamon rolls.
Today I'd like to share with you a simple and very satisfying cinnamon roll recipe.
Seeing as a healthy and happy lifestyle is all about balance; eating, moving and thinking well on average, but allowing a bit of indulgence in between, these rolls fit nicely!
So here's the recipe. It makes 14 rolls and takes about two hours from start to finish (10 minutes prep time, 120 minutes rising and baking).
2 cups plant milk (such as almond or oat), at room temperature
1/4 cup oil or vegan butter (melted)
1/4 cup aquafaba (chickpea brine)
2 tablespoons sugar or other sweetener
2 tablespoons maple syrup
1 packet active dry yeast
5 1/2 cups flour, divided
1/2 teaspoon salt
1/2 cup vegan butter
1/2 cup coconut sugar or brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons plant milk
1/2 teaspoon vanilla extract
In a large bowl, whisk together the milk, oil/melted vegan butter, aquafaba, maple syrup and sugar. The mixture should be warm but not hot.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 5 cups flour and 1/2 teaspoon of salt to the milk mixture and mix until just combined.
Cover the bowl and set in a warm place to rise for 1 hour.
Preheat the oven to 350°F/180°C.
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional 1/2 cup of flour. Stir well.
Place mix on a floured surface.
Knead the dough lightly. You will probably have to add some more flour as you do this. The main thing is to have the dough not sticking to the surface.
Roll the dough out into a large rectangle, about 1/2-inch (1 cm) thick.
Spread the vegan butter/oil evenly over the dough.
Sprinkle evenly with brown/coconut sugar and cinnamon.
Roll up the dough, forming a long and even roll.
Cut the roll in half, then divide each half into 7 evenly sized pieces, about 3 inches (8 cm) thick each.
Place 14 cinnamon rolls in 1-2 cake pans. Cover and place in a warm location to rise for 30 minutes.
Bake the cinnamon rolls in a preheated oven at 350°F/180°C for 25-30 minutes, until golden brown.
For the frosting: In a medium-size mixing bowl, whisk together powdered sugar, plant milk and vanilla until smooth.
Drizzle the rolls evenly with the frosting, while they are still warm.
If you're thinking "What on earth is aquafaba?" then it's chickpea brine, i.e. the liquid that's left after boiling chickpeas. Or if you've got a can of chickpeas ready to eat, then you can use the liquid from the can. Aquafaba is like magic and is truly such a versatile ingredient that works really well as an egg replacement in baking. You can even use it to make vegan meringue!
For the flour you could mix white and spelt 50:50. Or white and whole wheat 50:50.
P.s. If you fancy some breakfast recipe ideas - and simple activities to do each morning - check out my FREE 1-week morning program here.