vegan cinnamon buns

Warm cinnamon buns topped with vanilla icing and a cup of hot chocolate on the side. What else would make you feel better during a cold Sunday morning?

cinnamon rolls


for the dough

4 cups all purpose flour
1/2 cup brown sugar
1 package active dry yeast (about 2 1/2 tsp)
1 cup warm water
1 tsp sugar
1 tsp salt
1/3 cup vegan margarine in room temperature and cut into pieces
2 Tbsp egg replacer (like EnerG) mixed with 5 Tbsp of water

for the cinnamon filling

3/4 cup brown sugar
1/4 cup vegan margarine, melted
3 tsp cinnamon

for the icing

2 cups powdered sugar
1 Tbsp coconut or almond oil
1/4 cup almond or other non dairy milk
1 tsp vanilla extract

cinnamon rolls

Add the active dry yeast, 1 tsp of salt and 1 tsp of sugar in the cup of warm water, mix and let aside for few minutes. In a mixing bowl add the flour, sugar, salt and margarine and whisk until well incorporated. Add the egg replacer, and the yeast mixture in the flour mixture and stir to combine. Lightly flour a clean surface and knead the dough for about 10 minutes. The dough should be firm and not sticky. Transfer the dough back to the mixing bowl, cover and place it in a warm place for about an hour (I usually cover it with a thick blanket). Knead the dough again for about a minute and then let it rest for 10-15 minutes. While the dough is resting prepare the filling by mixing the sugar, cinnamon and margarine. Roll the dough into a flat rectangle and spread the cinnamon mixture evenly on the dough. Roll up the dough lengthwise and cut in 8 to 10 slices with a sharp knife. Place the rolls in a lightly greased baking dish cut side facing up, cover with plastic wrap and place them somewhere warm for one more hour. Preheat oven to 200C/400F and bake for 15 minutes. Prepare the icing by blending all ingredients in a food processor and frost the rolls while they are still warm. Serve and Enjoy!


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