In 2020, I realize Vegan treats are the shit. Excuse my language. Now it’s 2021 and I am in a Vegan baking mood. Now I have to admit that Organic ingredients are not the cheapest, however you can find some amazing Vegan products at your local Dollar Store.
Now I’m going to give you a heads up, the quality of the photos are the best because I literally ran out of time and only shot a video. All the pictures are screen shots so don’t roast me lol.
I will be making another recipe, but the air fryer version. Be on the look out.
• 2 cups cashew milk, at room temperature (You can use almond milk)
•½ cup vegan butter, melted (Another 2 tablespoons vegan butter, to coat the pan)
•¼ cup organic sugar
•1 packet active dry yeast
•5 ½ cups Organic All Purpose Flour , divided
•1 teaspoon salt
- ¾ cup vegan butter
- ¾ cup brown sugar
- 2 tablespoons ground organic cinnamon
- 1 cup powdered sugar
- 2 tablespoons cashew milk
- ½ teaspoon vanilla extract
- Rub 10 inch circle pan with vegan butter.
- In a large bowl, whisk together the cashew milk, melted butter, and sugar.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups flour and half of the 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. Note: If it’s hot outside, set bowl outside to rise or set a warm place like the oven before you preheat.
- After 1 hour, the dough should have nearly doubled in size.
- Preheat oven to 350˚F.
- Remove the towel and add an additional ½ cup of flour and remaining 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 thick. Make sure they are sharp and even.
- Spread the softened vegan butter evenly over the dough using a rubber brush.
- Generously, sprinkle the dough evenly with brown sugar and cinnamon.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Using a sharp knife, trim off any unevenness on either end. Note: I seen people using dental flow or kitchen twine which works too.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches thick each. if you want bigger cuts, do as you please.
- Place 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.
- Frosting time….. In a medium-size mixing bowl, whisk together powdered sugar, cashew milk, and vanilla until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting. Enjoy!