Sharing a little bit of a spontaneous blog post today but I thought it would be perfect for this slow, sunny morning. One of my favourite things to do in autumn is to schedule in some slow mornings, and spend some time reading with a big mug of tea, or baking something seasonal. It really gives me time to refresh, and brings me a lot of inspiration. Last week I had the chance to take full advantage of a morning off, and bake some vegan cinnamon rolls. You’ll find everything you need to bake these for yourself below, I’d love to know if you end up trying these.
2 tablespoons vegan butter, to coat the pie pans
2 cups almond milk, at room temperature
1/2 cup vegan butter, melted
1/4 cup organic sugar
1 packet active dry yeast
5 1/2 cups flour, divided
1 teaspoon salt
3/4 cup vegan butter
3/4 cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons almond milk
1/2 teaspoon vanilla extract
Generously rub two pie pans with vegan butter.
To prepare the dough:
In a large bowl, whisk together the almond milk, melted butter and sugar. The mixture should be just warm, registering between 37-43°C. If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for one minute.
Add five cups flour and one teaspoon of salt to the milk mixture, and mix with a wooden spoon until just combined.
Cover the bowl with a towel, or plastic wrap and set in a warm place to rise for one hour.
Preheat oven to 180°C.
After one hour, the dough should have nearly doubled in size.
Remove the towel, and add an additional 1/2 cup of flour. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness, and does not stick to the surface.
Roll the dough out into a large rectangle, about 1 cm thick. Fix corners to make sure they are sharp and even.
Spread the softened vegan butter over the dough, and sprinkle evenly with brown sugar and cinnamon.
Roll up the dough, forming a log, and pinch the seam closed; place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into seven evenly sized pieces, about 8 cm thick each.
Place seven cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with a towel, or plastic wrap, and place in a warm place to rise for 30 minutes.
To prepare the frosting:
In a medium-size mixing bowl, whisk together the powdered sugar, almond milk and vanilla until smooth.
Remove the towel, or plastic wrap. Bake the cinnamon rolls in a preheated oven at 180°C for 25-30 minutes, until golden brown.
While still warm, drizzle evenly with frosting.