Cinnamon Rolls – Vegan Friendly

Delicious + Vegan friendly treat? Does this sound appetising? Read on for my recipe!

So a few weeks ago a friend pointed me in the right direction as I needed a new recipe as this year I am trying to stick to trying a new recipe every month which is actually involves more effort than you’d think! 

I have tried a few recipes that claim to be ‘amazing’ and ‘the best’ however between my lack of experience in baking as well as lack of knowledge in how do kneed and so on properly, the recipes were not coming out right and some that did – did not taste nice however! With a good few (okay, at least half a dozen tries) in the last few weeks I have finally managed to find the perfect combination! 

One of the many sets of my ingredient trying times!

I am combining the ingredients followed by the instructions together as I think this would make the process of making this far easier:

1st Set for the base of this delicious snack: 

  • 2 cups almond milk (room temperate) (480 ml)
  • 1/2 cup of coconut oil (melted)
  • 1/4 cup Sugar (ensure vegan friendly)
  • 1 packet of Yeast  
  • Self-rising Flour (read below)

Mix the above ingredients together in a bowl, then let it sit for 5 whole minutes for the ingredients to combine and mix well. 

Next add 5 cups of flour (690g) to this mix and 1 teaspoon of salt. Then mix!

Once it has all formed together as one whole, whether you need to add more milk or flour. 

Cover it with a towel and place in a warm place as best as you can to allow it to have the best chance of rising as high as it possibly can.

Once the ingredients have been compiled, let it rise for an hour!

2nd Set for the filling (choose either or)

Do not use both at once! I prefer the second version as it is a-lot less messy and sticky however both ways are tasty.

During this hour wait, prepare your filling with one of the following ways: 

1st Way:

  • 1 cup of Softened dates
  • Water to cover
  • Dash of salt
  • 1 tablespoon of vanilla 
  • Sprinkle some cinnamon on it
  • Blender and pulse motion until a smooth caramel forms and becomes lighter in colour

2nd and the alternative way would be in the next step

Now when your 1st step’s hour is up, add 1/2 (about 115 mls) of flour over it. Mix it together to make it less sticky. 

Then spread some flour on the countertop, lift your dough out and kneed it (which is like massaging it in my opinion about 8-15 times). 

Roll it out with a rolling pin, until it is almost flat, then spread the coconut oil as your alternative to butter, out all over the dough, sprinkle 1 cup of brown sugar over it and spread the 2 table spoons of cinnamon all over it. 

Then gently roll it up from the bottom – not too tightly as you want to give it room to breathe and expand. 

2nd (and easier) Way Ingredients:

  • ¾ cup coconut oil (170 g)
  • ¾ cup brown sugar (165 g)
  • 2 tablespoons ground cinnamon

Then once its rolled up slice it in the middle, then in the middle’s middle and so on until you have your 10-20 slices. 

Okay I’m not the best at cutting – but I am improving!

Roll each slice to the side, put in container or oven tray, put cling film over it and let it rest for 30 minutes. 

Then they are ready for the oven!

Bake them for 350 F or 180 C for 25-30 minutes, you will know by the colour of them when they are ready or if they need more time depending on your oven type. 

Now! Towards the end of them cooking, if you would like to make some icing: 

1 cup of Powdered sugar 

2 table spoon of almond milk 

1/2 teaspoon of vanilla 

Mix with a fork 

And add on top of your rolls when they are ready. 

Viola! I did use the icing method but they are delicious whether you choose to make them with or without !

I hope this recipe becomes helpful for some, I found it quite delicious once I have perfected it.

C x


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