Easy Gooey 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!

THE WORLD'S EASIEST CINNAMON ROLLS

Steps:

• DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
• Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
• FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
• TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
• Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
• Best when fresh, though they will keep covered at room temperature for ~2-3 days.
• FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.

EASY GOOEY VEGAN CINNAMON ROLLS

Steps:

• Line a 10" round pan with parchment paper. set aside.
• In a large bowl, stir together the warm almond milk, yeast, olive oil, sugar and vanilla. Let stand for 5 minutes or until the yeast has bloomed (foamed).
• In a medium bowl, sift together the flours and salt. Add the dry ingredients to the milk mixture and stir until rough ball forms.
• Turn the dough out onto a floured surface and knead for 2-3 minutes. If the dough becomes sticky, add more flour to the surface and your hands. Form the dough into a ball and place back in the mixing bowl, cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch down the dough and turn out onto a floured surface. Roll the dough into a 12"x18" rectangle (approx 1/4" thick). In a small bowl, combine the cinnamon and sugar, then sprinkle evenly over the surface of the dough. Use a rolling pin to gently press the sugar mixture onto the dough to help it adhere.
• Starting at the short end, roll the dough in on itself, using a scraper if the dough sticks to the surface. With a serrated knife, cut the roll into 8 equal slices and arrange them in the prepared pan. Cover and let rise in a warm place for 30 minutes, or cover and place in the fridge overnight for baking the next morning.
• Preheat the oven to 350'F bake the proofed rolls for 40 minutes, or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
• In a medium saucepan, over medium-high heat, stir together the glaze ingredients. Bring to a boil, stirring constantly. Remove from heat and let cool (stirring occasionally) until the glaze ribbons off the spoon.
• Drizzle the glaze over the warm cinnamon buns and serve.

EASY VEGAN CINNAMON ROLLS

Steps:

• Cream together sugar, shortening, and salt. Whip in applesauce, cornstarch, and lemon juice until smooth. Add flour, soy milk, and yeast until dough forms a ball.
• Knead on a floured surface for several minutes, then let rise in an oiled, covered bowl until doubled in size, about 2 hours.
• Roll dough into a rectangle, about the size of a cookie sheet. Combine sugar and cinnamon for filling; cover dough with mixture; it will seem like a lot, but it turns out better if you use all of it.
• Roll the dough up into a cylinder, and cut into 6 rolls, keeping the loose end of the roll on the bottom. Let rolls rise on a baking sheet lined with parchment paper until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 20 to 30 minutes.
• While rolls are baking, combine powdered sugar, milk, and vanilla for icing in a bowl.
• Remove rolls from the oven. Let cool for about 10 minutes, then drizzle icing over the tops. Serve warm!