Happy Grandparent’s Day! My grandmother has quite a few signature recipes, but if I had to choose one of my favorites it would have to be her cinnamon rolls. Swirled, sweetly spiced pillows of chewy goodness, they are just the things when you’re in need of solid comfort food.
I’ve made them with her a few times and while my batches are never quite as good, I wanted to try my own plant-based spin for you readers.
I will admit that often times when we think of cinnamon rolls, we think complicated. With the multiple rises, need for perfectly heated dough to (yay yeast activation), and messy rolling, it can be intimidating to consider just whipping these up for a Sunday morning brunch.
Today we are debunking the myth of complication. These rolls are surprisingly FUN to make, and with a few handy tricks there is little room for error. And only 8 ingredients required.!
In just under 2 hours (with only 20 minutes active work), you too can have deliciously golden, cinnamon-swirled rolls.
To keep this recipe plant-based I use white whole wheat flour, coconut sugar, and vegan butter. I believe it would work with gluten-free flour blend but have yet to try and can’t vouch for the results.
The frosting is a simple mix of powdered sugar (make sure it’s vegan) and almond milk. I really recommend serving as soon as these babies come out of the oven. Try just slightly under-baking and thank me later 😍
These are not as good as my grandma’s but I hope you like the vegan-inspired take! As always, please tag @garlic_head on Instagram so that I can see your lovely creations.
Swirled and sweetly spiced, these cinnamon rolls are the ideal treat for Sunday mornings and only require 8 ingredients!
- 7 TBS vegan butter (I used Earth Balance)
- 1 packet instant yeast
- 1 cup unsweetened almond milk plus 1 – 2 TBS (divided)
- 1/4 tsp salt
- 2 and 1/2 cups white whole wheat flour, or gluten-free flour substitute
- 6 TBS coconut sugar, divided
- 2 TBS cinnamon
- 1 cup powdered sugar
- In a microwave-safe bowl, heat 3 TBS butter and almond milk in 30-second increments until melted (mine took 2 minutes total). Set aside to cool slightly until the temperature of bath water (110 degrees F). Add to a large mixing bowl and sprinkle yeast on top, letting activate for 10 minutes. Add in 1 TBS of sugar, 1/4 tsp salt and stir.
- Next add flour gradually, stirring as you go until incorporated. Try not to overwork the dough. Once cohesive but sticky, turn out on a floured surface and knead for 30 seconds so that a loose ball forms.
- Rinse out your bowl and oil it generously. Place dough in oiled bowl and cover with plastic wrap. Let rise for one hour. I like doing this in an oven that is NOT on but has a lightbulb for slight heat. It should close to double in size!
- On a floured surface or silicone baking mat, roll out dough into a 8 x 12 (ish) rectangle. Melt 3 more TBS butter in the microwave and brush on top of dough so that it’s evenly saturated. Sprinkle with 4 – 5 TBS coconut sugar and 2 TBS cinnamon.
- Using the edge of your silicone mat or your hands, start rolling the long end of the dough (the part that’s closest to you) in a tight spiral. Completely this until you have a log shape, with seam side facing the counter. Indent slightly with a knife your desired size of roll. I had 9!
- Using a piece of unflavored dental floss, slice roll shapes through the log. Place in an oiled pie pan or 8×8 dish. It’s OK if the pan is not filled, the rolls will expand.
- Set roll dish on top of oven and preheat to 350 degrees. The heat from the preheating oven will help the “second” rise. After about 30 minutes, or once your oven preheats bake rolls for 20-25 minutes until golden brown. While rolls are baking feel free to whip up glaze with 1 cup powdered sugar + a little almond milk. Glaze rolls soon after they come out of the oven and enjoy immediately!
- Category: Breakfast, desert