Posted by Melissa Kinghttps://mywholefoodlife.com/2013/12/29/homemade-cinnamon-rolls/
© 2013 My Whole Food Life. All rights reserved.
Vegan Cinnamon Rolls
Warm cinnamon rolls with a cashew cream icing.
For the rolls
- 3 cups spelt flour
- 1 cup almond milk
- 1/4 cup coconut oil
- 1 pkg yeast
- 1 flax egg (I used a flax egg)
- 2-3 T coconut sugar
- 2 tsp ground vanilla bean
- 1 tsp baking powder
- 1/4 tsp sea salt
For the filling
- 1/3 cup coconut sugar
- 2 tsp cinnamon (or more if you like a lot)
For the icing
- 1 cup cashews soaked overnight
- 2 T maple syrup
- Mix the dry ingredients for the dough in one bowl.
- In a saucepan , heat up the almond milk.
- Once it starts to bubble, add in the coconut oil.
- Let the almond mixture cool slightly and then add it, and the flax egg, to the dry ingredients.
- Mix until a dough starts to form.
- Knead the dough for 2-3 minutes
- Place the dough in a bowl covered with a damp towel and allow it to rise. You can tell it's good when you can poke it and it holds it's shape. (About 20 minutes)
- Meanwhile, mix the cinnamon and coconut sugar together for the filling.
- Once the dough has risen, roll it out onto a floured surface.
- Brush the dough with water and sprinkle the cinnamon/sugar mixture on top.
- Roll up the dough and cut into pieces using a bench scraper .
- Preheat oven to 375.
- Place the rolls in a greased pie plate and let it rise another 20 minutes.
- Once the dough is ready, bake it in the oven for about 15-20 minutes.
- While the rolls are cooking, in a blender , blend up the cashews and maple syrup tp make the icing. If it seems a little thick, you can thin it out with a small amount of milk. Pour the icing over the rolls while they are still warm out of the oven.
These rolls should be stored in the fridge. You can probably freeze them, (minus the icing,) for longer storage. If the icing thickens up after it's stored in the fridge, just add a bit more milk and blend until smooth.