Description
I found this on vegan baking.net, which is a terrific baking site. Check it out. I had never been satisfied with my sticky buns and this recipe was an answer to all of the issues I’d ever had with countless variations of essentially the same recipe. One of the keys is the relatively short baking time.
This Sticky Vegan Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that’s not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day. I omit the walnuts and the raisins, but do whatever you prefer. These are rocking rolls.
For the dough
3 Tablespoons water
1 Tablespoon golden flax meal
1 cup + 2 Tablespoons warm water
2 ½ teaspoons active dry yeast
4 ½ cups all-purpose flour
½ cup sugar
⅓ cup (71 grams) Regular Vegan Butter or stick margarine, melted
1 teaspoon salt
For the filling
¾ cup + 2 Tablespoons brown sugar
¼ cup Regular Vegan Butter or stick margarine, softened
2 Tablespoons maple syrup
2 ½ teaspoons cinnamon
Optional
¼ cup walnuts chopped
¼ cup raisins
Vegan Vanilla Icing Recipe
2 cups powdered sugar
¼ cup refined coconut oil (don’t use unrefined unless you want coconut flavor to come through)
2 Tablespoons non-dairy milk
1 teaspoon vanilla extract
1 pinch salt
Directions
1) Whisk together the water and flax meal. In a small mixing bowl, whisk together the 3 Tablespoons water and the flax meal. Set aside.
2) Activate the yeast. In another small mixing bowl, whisk together the warm water and the yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.
3) Prepare your flour. Add the flour to a medium mixing bowl.
4) Whisk together the flavor builders. In another medium mixing bowl add the sugar, Vegan Butter, salt and whisk until well incorporated.
5) Mix the dough. Add the flax meal mixture from Step 1 and the yeast mixture from Step 2 to the bowl containing the sugar and Vegan Butter mixture. Whisk until well combined. Add these wet ingredients to the bowl containing the flour and stir until the dough comes together into a sticky ball.
6) Knead the vegan cinnamon roll dough. Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.
7) Whisk together the filling ingredients. In a small bowl, whisk together the brown sugar, Vegan Butter, maple syrup and cinnamon. Set aside.
8) Spread the filling onto the dough. Roll the dough into a flat 16 x 20 inch rectangle. Spread the Vegan Butter, sugar and cinnamon mixture evenly on top using a dough scraper or spatula.
9) Roll up the dough. Carefully roll up the dough lengthwise so it’s 16 inches long. Cut it into 1 ½ inch sections with a sharp knife.
10) Form the vegan cinnamon rolls and allow them to proof. Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9×13 glass or ceramic baking dish. This will ensure that the rolls don’t unravel during baking. Sprinkle the walnuts and raisins over them. Cover with plastic wrap and let the buns rise for one more hour.
11) Prepare the icing. Prepare the Vanilla Icing and set aside.
12) Bake your vegan cinnamon rolls to perfection. Bake until the cinnamon rolls are just starting to turn golden, about 15 minutes, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured.
This recipe makes about 12 Sticky Vegan Cinnamon Rolls.
For the Frosting
Process all ingredients in a food processor
Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.
This recipe makes a little over ¾ cup of Vegan Vanilla Icing.