Holiday Breakfast Treat

Vegan Cinnamon Rolls

From www.sideofsneakers.com
Dough
1 c almond milk (or other non-dairy milk)
2 1/4 tsp instant yeast {or 1 packet}
2 c whole wheat flour (or other flour)
1/2 c bread flour (plus up to 1/4 c for kneading)
2 t baking powder
1/4 c sugar
1/4 t salt
1 t cinnamon
4T pumpkin puree
Filling
3 Tbsp vegan margarine/butter*
1/4 c brown sugar
1 Tbsp cinnamon
Icing
3/4 c powdered sugar
1 Tbsp almond milk
1/4 tsp vanilla
*I highly, highly recommend using Smart Balance {yes, it’s vegan} instead of Earth Balance for this recipe. The butter flavor is part of what makes the filling taste so rich, and Earth Balance here leaves behind a kind of plastic-y, fake taste.
Heat almond milk for about 40 seconds in the microwave- you want it warm, but not scalding hot. Stir in yeast and set aside.

Mix flours, baking powder, sugar, salt, cinnamon and pumpkin. Add in almond milk and yesterday mixture. It’s highly likely the dough won’t completely come together. Don’t worry about- try not to over mix.
Spread clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice, slightly elastic-y ball.

Using a rolling pin, spread dough into a rectangle. I usually end up with dough about 1/2 inch thick.

Mix together brown sugar and cinnamon, and melt margarine or butter.

Spread the butter liberally across the top of the dough, then sprinkle with cinnamon sugar mixture.

Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.

Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary. By discarding, I mean eating separately.

If you want perfectly round cinnamon rolls, try using dental floss to cut your dough instead of a knife so it doesn’t squish down. I shove them all in a pan anyway, so it doesn’t bother me that they’re not perfect circles.
Grease a 9×9 baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate.

I usually leave them overnight so I can have fresh baked cinnamon rolls in the morning, but you don’t have to wait that long- just give them a little bit of time to rise.

When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees.
Spread tops of cinnamon rolls with a little bit of margarine, cinnamon, and brown sugar. Not going to lie, I often forget this step and everything turns out just fine.
Bake cinnamon buns for about 20 minutes. Because they’ve been in the fridge, this should result in the rolls being slightly under baked- they’ll looked cooked on the outside, but they’ll be squishy on the inside. This is pivotal in making gooey, delicious cinnamon rolls.

Let buns cool for a little bit before removing from pan so that the icing won’t melt right off.
To make icing, mix together powdered sugar, almond milk, and vanilla. Powdered sugar leads the life of a two-faced trickster on occasion, so you may need significantly more or less powdered sugar or milk to reach the consistency you’re going for- thick, but still drizzle-able.

Drizzle icing over cinnamon rolls and eat while still warm.