Vegan cinnamon rolls - Vegan - Vegetarian

Beka’s vegan cinnamon rolls

This sweet southern staple will make you stand up and cuss in church, slap yo momma, and hoot and holler all the way home. And don’t let the vegan scare you, you can’t even tell! They are downhome tested and southern approved.

Ingredients

Dough

¾ cup almond milk (unsweetened)

6 tablespoon smart balance (or any dairy free butter) melted and cooled

9 tablespoon applesauce

1 ¼ cups all purpose flour

¼ cup sugar

1 envelope of instant rise yeast (Fleishchmann’s is my favorite)

1 ¼ teaspoon of sea salt

Cinnamon filling

¾ cup packed light brown sugar

2 teaspoons of cinnamon

¼ teaspoon of ground cloves

Sweet glaze topping

½ cup light corn syrup

1 cup powdered sugar

3 tablespoons almond milk (plus extra if needed)

You will also need a stand alone mixer fitted with a dough hook.

*this recipe needs several hours to prepare and to let the dough rise,  so clear your day and get ready to make some ooey gooey treats that will make you want to, yes, slap yo momma.

Here’s what you do:

Whisk the almond milk, smart balance and applesauce together in a medium bowl and set aside.

Mix 4 cups of the flour, sugar, yeast, and salt together in the standing mixer bowl. Then add the almond milk mixture with the mixer on low for one minute or until the dough comes together.

Increase the speed to medium-low and mix until the dough is elastic. If more flour is needed add  1 tablespoon at a time until the dough does not stick to the sides of the bowl, but still sticks to the bottom.

Turn the dough onto your clean counter and knead by hand to make a ball of dough. Place into a lightly oiled bowl and cover it tightly with plastic wrap. Let rise for 2 or 2 ½ hours.

Meanwhile, make your cinnamon filling!

 Mix your brown sugar, cinnamon, cloves, and salt in a small bowl.

Once the dough has doubled in size, put it on a lightly floured surface to knead. Press it into a 12x16 inch (or roughly that size) rectangle. Spoon your cinnamon filling on the dough, leaving a ¼ inch edge of the dough filling free. Use your hands to press the filling into the dough.

Then carefully roll the dough into a 16 inch tight cylinder and pinch the seam closed at the end.

 Carefully slice your cylinder into 12 even rolls using a large serrated or bread knife and place the rolls in a 9 x 13 inch glass casserole dish that is lightly greased.  Cover it tightly with plastic wrap and let rise for another 1 to 1 ½ hours. I KNOW! It’s a long time, but trust me, it’s worth it!

After they have doubled in size, remove plastic wrap and bake at 350 for 30 mins.

While they are baking make that sticky sweet topping.

Mix all the glaze ingredients together until you cannot see any dry powdered sugar. If you want it thinner, add a tablespoon of almond milk at a time. If you want it thicker, add ¼ cup of powered sugar at a time.

Once the buns are done let cool for 10 mins. Cut the cinnamon rolls so they are all individual, but still in the casserole dish, and drown them in the glaze. Serve, and enjoy the toils of your sweet labor!