Vanilla & Maple Cinnamon Rolls (vegan)

I’m a week into my animal-dairy-feta-and-omlette-with-added-cheese free diet and it’s already going fabulously. I honestly don’t know why I thought it was going to be so difficult but I’ve hardly struggled. I was already a vegetarian, drank non-dairy milk, picked plant based spreads and kept eggs at a minimum. In my previous posts I spoke about issues with the quality of my skin which worsened after a cheese binge, so it felt natural to cut out the dairy altogether.

I’m still eating healthy, I’m still getting alllll of ma proteins and vitamins and, most importantly, I’m still making treats that taste exactly like it’s non-vegan counterpart. I made these cinnamon rolls early Monday morning and making them without the dairy didn’t take away any of the joy of a) making them and b) eating them. They taste exactly the same, the same cinnamon spiced scent lingered around the apartment and I could still lace them with maple glaze. These would be perfect for a relaxed weekend brunch, set in the middle of the table for everyone to share (or not, keep ’em for yourself) or tucked into for a late night hygge session.

Original recipe from Sprinkled with Jules 

  • 2 packets of instant yeast
  • 1 cup warm almond milk
  • 1/3 cup melted coconut oil
  • 1 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 1/4 cup and 1 teaspoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon cinnamon
  • 1/2 cup coconut sugar
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  1.  Warm the milk in a saucepan until it reaches 110-115 F and then sprinkle in a teaspoon of sugar and the yeast. Stir it through and leave to sit for 10-15 minutes to activate. It should be foamy and have bubbles on the surface.
  2. Add coconut oil, salt, 2 cups of flour, the 1/4 cup of sugar and mix until it comes together. Add the rest of the flour (1/2 cup) and mix until the dough comes away from the side of the bowl. It should still be soft and sticky.
  3. Turn the dough out onto a floured surface and knead a few times until you get a smooth ball. Place the dough back into a floured bowl whilst you make the sugar filling.
  4. In a bowl, mix together the coconut sugar and cinnamon and set aside.
  5. Flour a surface once again with flour. Roll out the dough into a large rectangle and spread over the coconut oil but leave an inch around all of the sides.
  6. Sprinkle over the cinnamon sugar mixture and pat down so it gets absorbed into the dough.
  7. Starting at the long end (the one facing towards you) gently roll into a tight log. The ‘seam’ should be underneath.
  8. Using a sharp knife, cut off the two ends of the log and discard (or bake anyway and eat them as ‘testers’- better idea)
  9. Slice 1 1/2 inch rolls from the log and place into a greased tin. Cover with clingfilm and leave in a warm place for around 20-25 minutes or until double in size.
  10. Preheat the oven to 170C.
  11. Bake for 13-15 minutes (13 if you like them doughy)
  12. To make the glaze, combine the powdered sugar with the vanilla and syrup. Add the water a tablespoon at a time to get the right consistency. It should be thick but still runny.
  13. Remove the rolls from the oven and leave to cool ever-s0-slightly before glazing

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