Best 2 Tasty Vegan Cinnamon Rolls Recipes

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously rub two disposable foil pie pans with vegan butter.
• In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 5 cups flour and 1 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 1 hour.
• Preheat oven to 350˚F (180˚C).
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ½ cup (95g) of flour and salt. 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 ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened vegan butter evenly over the dough.
• 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 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with 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 powdered sugar, almond milk, and vanilla until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

TASTY VEGAN CINNAMON ROLLS

Steps:

• Combine soy milk with apple cider vinegar; let sit for 5 minutes.
• Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
• Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
• Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
• Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
• While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
• Spread glaze on rolls. Serve warm.