Vegan Cinnamon Rolls
Ingredients: all-purpose flour, instant yeast, sugar, salt, almond milk · 165 min cook time · 300kcal · ~₩7,450
Ingredients
2.5cups all-purpose flour, 2teaspoons instant yeast, 1tablespoon sugar, 0.5teaspoon salt, 1cup almond milk, 6tablespoons coconut oil, 0.5cup brown sugar, 2tablespoons cinnamon, 0.5teaspoon nutmeg, 1cup powdered sugar, 2tablespoons almond milk (for glaze)
Instructions
1. Combine 2.5 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 tablespoon of sugar (light brown sugar used here), and 0.5 teaspoon of salt in a bowl. Whisk together.
2. Add 1 cup of warm almond milk and 6 tablespoons of melted coconut oil to the dry ingredients. Whisk everything together until mostly combined.
3. Once the mixture is too thick to stir with a spoon, transfer it to a floured surface and knead by hand for 3 to 5 minutes until the dough is smooth and stretchy.
4. Place the kneaded dough into an oiled bowl, cover, and let it rise in a warm place for 1 hour.
5. After rising, transfer the dough to a lightly floured surface and roll it into a long rectangle, approximately 14 to 20 inches.
6. Brush 2 tablespoons of melted coconut oil over the surface of the dough.
7. In a separate bowl, mix brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the oiled dough, extending to the edges.
8. Starting from one end, gently but tightly roll the dough into a log.
9. Cut the rolled dough into individual cinnamon rolls. For even cuts, cut from the inside out.
10. Pour some melted coconut oil into a 9x13 inch baking dish. Arrange the cut cinnamon rolls gently in the dish.
11. Let the cinnamon rolls rest and rise again in a warm place for 45 minutes.
12. Bake the cinnamon rolls in a preheated oven at 350°F (175°C) for 25 to 30 minutes.
13. While the cinnamon rolls are baking or cooling, prepare the glaze by whisking together powdered sugar and almond milk until smooth.
14. Drizzle the glaze over the warm cinnamon rolls just before serving.
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