Amazing Vegan Cinnamon Rolls

Who doesn’t love the smell of fresh baking cinnamon rolls in the morning?  These rolls are the perfect starter on these cool Fall mornings, you can just prepare the night before and then bake in the morning!

Dough:

4 1/2 t Ener-G egg replacer

6 T water

4 1/2 c hot water

1 packet active dry yeast

1 c unsweetened rice milk

1/3 c Earth Balance (I use soy free version)

1/3 c sugar

1/2 t salt

Filling:

1 c Brown sugar

2 T cinnamon

3/4 c Earth Balance

Mix these ingredients together and set aside until your dough is ready.

Frosting:

1 c powdered sugar

2 T Earth Balance, melted

1/2 t vanilla extract

2 T vanilla rice milk

1/4 t cinnamon

In your  VitaMix (You can also do by hand or with food processor), whip egg replacer with the water until creamy.  Add remaining wet and then the dry ingredients, continuing on Low power until mixed well- dough will be sticky.  Place on floured surface and knead for 5-10 minutes until no longer sticky.  Now place dough in bowl, cover with plastic wrap to let rise for 1-2 hours.  Punch down and knead for about 30-45 second and then let stand for ten more minutes and dough is ready to roll out into rectangle.  Spread the filling ingredients on your rolled out dough evenly, roll up the dough lengthwise pinch the edges a little bit to close well.  Use a sharp knife and cut into rolls about 1 1/2 inches wide. Place on greased baking dish and cover with plastic wrap to rise for about an hour.  (You can also save at this point for morning baking, just refrigerate overnight and take out about 30 minutes before baking so they are close to room temperature before placing in the oven).

Bake at 375 for 25 minutes.

While baking, prepare the topping.  Mix ingredients together and set aside.  If you use the Earth Balance spread, it is very easy to whip this into a quick frosting.  Let the rolls cool for 5 minutes and then drizzle topping over rolls while warm.  Enjoy!

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  • Anonymous

    Remember you made these and didn’t give me any?