One of my coworkers is vegan so I took my tradition of cinnamon rolls to a whole new level this year and made them vegan. I simply replaced the butter with coconut oil and the milk with coconut milk. The results were heavenly for both the vegan and non-vegan alike!
I hope they inspire you to spread some vegan Christmas Cheer this year!
Vegan Cinnamon Rolls
- 2 cups coconut milk
- ½ cup vegetable oil
- ½ cup sugar
- 1 packet active dry yeast
- 4 cups flour all purpose
- 1 additional cup flour all purpose
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ tablespoon salt
Cinnamon Sugar Filling
- 1 cup coconut oil melted
- ¼ cup cinnamon
- 1 cup sugar
- 2 cups powdered sugar (about ½ bag)
- 1 tablespoon maple syrup
- 2 tablespoon coconut oil melted
- ¼-1/2 cup coconut milk depending on desired icing consistency
- ¼ teaspoon salt
PREPARE THE DOUGH (Rises for 1 hour)
- In a medium or large sauce pan, heat 2 cups of coconut oil, ½ cup vegetable oil, and ½ cup sugar. Whisk to combine and let them warm to 90-110 degrees. Don't let it come to a boil.
- Be sure the temperature (using a thermometer) is between 90 and 110 degrees. More or less will kill the yeast. Once your mixture is the right temperature, sprinkle 1 packet of yeast on top and let it sit for 1 minute.
- Add 4 cups of flour and stir until combined.
- Cover with a clean kitchen towel and let it rise in a warm place for 1 hour. You will begin to smell the bready yeasty smell and the dough will increase in size.
- In the meantime, prepare the additional 1 cup flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ tablespoon salt. Whisk together and set aside. After 1 hour, add this mixture to the dough mixture and stir.
- For best results refrigerate dough for about 1 hour before rolling out. You can also use immediately, or refrigerate for up to 3 days.
- When you're ready to make the rolls: Preheat the oven to 375 degrees.Sprinkle flour on your work surface. You may need to add more flour or nonstick spray as you go but be careful not to add too much flour or you'll dry them out.Roll your dough to about ½ inch thickness and work it into a clean rectangle shape. You may need to trip edges to get a rectangle. Odd shapes don't roll as well.
- MAKE THE FILLING
- Melt the 1 cup coconut oil for the filling and and spread it slowly onto the dough. Carefully spread the oil to the edges but remember it can quickly escape! You may want to start with ½ cup and add slowly as needed.
- Sprinkle the cinnamon and sugar evenly over the dough and coconut oil.
- Roll the cinnamon rolls. I usually start with the short side of the rectangle and work towards the opposite side. Roll them slowly and smooth out the dough a little between rolls so you get even rolls. This takes a little practice. If your dough starts sticking to the counter, use a rubber spatula to gently separate it from the counter.
- Slice the rolls and bake. Using a sharp knife or some floss make about 12 slices in the log you just created. You want them to be about ½ inch each. The thickness is not overly important, but do try to make them all the same size so they bake at the same rate.
- Place the rolls in a prepared cast iron skillet or a glass baking dish and bake at 375 for 15 minutes. Careful not to over cook.
- FOR THE ICING
- While the rolls are baking, make the icing by adding 2 cups of powdered sugar (confectioner's sugar) to the bowl of a stand mixer. You can do this by hand if you don't have one.
- Add 2 tablespoon melted coconut oil, ¼-1/2 cup of coconut milk, ¼ teaspoon salt (just a pinch of salt), 1 tablespoon maple syrup and mix well. I usually mix it on medium speed until it looks light and fluffy. If it's too runny, you can add more confectioner's sugar.
- When the rolls are ready, remove them from the oven, add the icing, and enjoy!