I’ve been thinking a lot about those cinnamon rolls I made without any yeast on YouTube last year, and I couldn’t say that I was 100% happy with them. I felt like they could be way better, so I tweaked the recipe a little bit and fuck, adding yeast really made a big difference. I won’t drone on and on about these cinnamon rolls, but I will say that they never last more than a morning or two when I make them. You can adjust the ingredients to make it non-vegan if you want, but if you do want vegan cinnamon buns, I used the Oatly Oat Milk and Earth Balance Vegan Buttery Sticks for my dairy products and for the egg, I’ve tried different egg substitutes with success (1 egg = 1/4 cup unsweetened applesauce = 1 mashed banana = any processed egg replacer). Feel free to rewatch the YouTube video for the “technique“ to rolling them, but that was my first time making them in that video and I can safely say that these are way easier to make after a few practice tries. Enjoy!
Dough
2 and 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 packet any instant yeast
1/2 cup oat milk
1/4 cup water
3 tbsp vegan butter
1/4 cup unsweetened applesauce (or any other vegan egg substitute equivalent to 1 egg)
Filling
1/3 cup vegan butter
1 tbsp ground cinnamon
1/2 cup brown sugar
Icing
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
3-4 tbsp oat milk or water
Instructions
Whisk flour, sugar, salt & yeast together in a large bowl.
Combine milk, water & butter together in a small pot on the stove until butter is melted. Pour into dry ingredients. Stir in unsweetened applesauce (or any other egg substitute equivalent to one egg or just use one egg if you’re not vegan).
Knead dough in bowl for three minutes, cover, and let rest for 10 minutes.
For filling, melt butter on the stove and mix with brown sugar and cinnamon.
Roll dough out into a rectangle with rolling pin until about 1/4” thick and spread filling all over, then roll dough up from the long edge closest to you until filling is no longer visible.
Cut into 10 even pieces and arrange in an 8” x 8” baking pan. Cover tightly with aluminum foil or plastic wrap and let rolls rise for about one hour or until double in size.
Bake at 375 degrees Fahrenheit for 25 minutes.
To make the icing, whisk powdered sugar, vanilla extract and milk (or water) together until mixed. Drizzle icing over cinnamon rolls right out of the oven and enjoy.