These are an adaptation of a recipe I’ve used for my hospitality class. They make a perfectly acceptable cinnamon roll, even if you aren’t vegan. While they don’t have the richness of a yeast based recipe, the fact you can make them on a whim makes them totally worth it.
I personally prefer mine without icing, as I find them sweet enough. But the icing is good, especially if you make it with a liquor instead of non-dairy milk.
Makes: 6 rolls
Time: prep 10 minutes or less, bake 15 min, total 25 minutes
You will need
- ¾ cup flour
- 2 tablespoons white sugar (divided)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt (pinch of salt)
- 5 tablespoons non-dairy milk (75 mL)
- 1 teaspoon apple cider vinegar
- 5 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/8th tsp salt (pinch of salt)
- 2 tbsp chopped, toasted pecans (if desired)
- 1/4 cup powdered sugar
- 1 tablespoon of non dairy milk (OR a liquor of your choice you think will go well with cinnamon- I like grand marnier!)
Preheat oven to 375 . Spray muffin tins (6) if you are worried about sticking. In a small bowl, combine 3 tablespoons of brown sugar, 1 tablespoon of white sugar and 1 tsp cinnamon. Stir until combined. Keep separate until later!
In a separate bowl, combine flour, 1 tablespoon white sugar, baking powder, baking soda and salt. Stir.
In a separate bowl, combine milk, vinegar and 2 tablespoons of the melted coconut oil.
Add the wet ingredients into the dry and mix until a sticky dough forms.
Lightly flour the counter. Knead the dough until no longer sticky.
Roll out into a rectangle about 6 inches (15 cm) long and about 4 inches wide. Brush 2 tablespoons of coconut oil onto the dough and spread it out. Now you get to use the sugars! Sprinkle sugars and cinnamon on top of dough. Sprinkle toasted nuts on if using.
Roll up dough lengthwise, pinch the seam together and cut into 6 equal pieces. Place each piece in a muffin pan, brush with the last of the melted coconut oil.
Bake for 14 – 15 minutes in muffin pan.
Mix powdered sugar with 1 tablespoon of milk(or liquor!) and stir until combined. Frost the rolls.