I don’t know about you, but at our home, we just love dessert and sweet treats. The Peterson household has been on a mission to find a cinnamon roll recipe for breakfast without dairy and eggs. We searched online and found an absolutely delicious recipe from The Minimalist Baker.
I have to be honest with you, making these cinnamon rolls is time consuming. To say it is well worth it would be an understatement though. It is tough to eat just one. We made them for Christmas morning and they disappeared faster than Santa and his reindeer. Word of advice, double the recipe because the kids will eat them all. Enjoy this treat and that vegan thing.
1 packet instant yeast
1 cup unsweetened almond milk
1/2 cup Earth balance butter
1/4 tsp salt
3 cups all purpose flour
1/2 Tbsp cinnamon
1/4 cup and 1 Tbsp sugar, divided
In a large sauce pan, heat the almond milk and 3 tablespoons of Earth Balance until warm and melted. Remove from heat and let cool. It should be warm but not too hot or it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on the yeast. Let activate for 10 minutes, then add 1 Tablespoon of sugar, the salt and stir.
Next, add in flour 1/2 cup at a time, stirring as you go. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola oil and add your dough ball back in. Cover with plastic wrap, set it in a warm place to rise for about an hour.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tablespoons of melted Earth Balance and top with 1/4 cup sugar and 1/2 tablespoon cinnamon.
Starting at one end, tightly roll up the dough and situate seam side down. Then, with a serrated knife or a string of floss, cut the dough into 2 inch sections. Position a well-buttered 8×8 square or comparable sized round pan. You should have 10 rolls. Brush with remaining 2 tablespoons melted Earth Balance and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
For frosting, mix powdered sugar and almond milk to the desired consistency and spread on rolls.