Vegan Cinnamon Rolls

A very simple way to enjoy a classic treat on a vegan diet! Approved by my non-vegan roommates, these vegan cinnamon rolls are perfect for Sunday mornings.



Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.

Step: 2

Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.

Step: 3

Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.

Step: 4

Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.

Step: 5

Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.

Step: 6

Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.

Step: 7

Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.

Step: 8

Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.

Step: 9

Bake until rolls are golden brown, about 30 minutes.


Per Serving: 456 calories; protein 6.2g; carbohydrates 61.9g; fat 21.8g; sodium 91.4mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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