Vegan Cinnamon Rolls

Course Brunch, Dessert, Festivities, Holiday, Snacks

Cuisine American, Holiday

Keyword Cinnamon Rolls, Vegan bread, Vegan Cinnamon rolls, Vegan Desserts, Vegan Pastries

Prep Time 20

Cook Time 30

Resting Time 1 45

Total Time 2 35

Servings 12 rolls

Author The Earth Kitchen

Using a large mixing bowl, or electric stand mixer bowl, combine all dry ingredients such as flour, sugar, and salt. Whisk until well combined and set aside.

Using a measuring large measuring cup, or another mixing bowl, whisk together milk, water, melted butter, and sugar. Be sure overall temperature of liquid is lukewarm or 95°F to ensure that the yeast will bloom.
Drop the instant yeast into the liquid mix. Whisk together until it dissolves into the liquids. Cover for 3-5 minutes to allow the yeast to activate. Yeast should form a foamy consistency on top of the liquid. If it doesn't, yeast is most likely dead, replace instant yeast for another packet.
Whisk together and prepare to mix with the dry ingredients.

Gradually add liquids to the flour mix and set the speed to medium (if using a stand mixer), otherwise mix with hand/spatula until it forms into a smooth ball. Continuously knead until dough is smoother and becomes elastic. On the mixer, this should take between 10-15 minutes depending on the type of flour brand you use.
Stretch out a piece of a small piece of a dough to see if it's able to stretch with tearing completely (or elastic enough), if you find your dough too sticky and tears instantly, continuously knead until it stretches without tearing mostly.
When dough is less sticky and elastic, roll into a giant ball, and cover with a damp clean kitchen bowl or cover with a wrap. Let it rest in room temperature for 1-2 hours, more or less. The warmer your environment, the faster the dough will rise. The colder your environment, the slower it will rise. Dough should double in size.

On a clean surface, dust sprinkles of flour on the surface. Place your dough on floured surface and roll out until it is at least ¼ inch thick.
Dust out any flour on the dough that is the dough's surface. Spread a thin layer of room temperature (softened) butter evenly all over the dough. Then, sprinkle with sugar and cinnamon until the entire dough surface is coated.
Gently roll the dough slowly into a tight log completely. Be careful not to squeeze out the filling.
Using a sharp knife (or thread/floss), divide rolls equally to desired size. Remember, the rolls will grow bigger in size.
Place each roll up, lined evenly, on a baking dish or tray. Rolls will spread, so space them apart equually.

Allow the rolls to proof for another 45 minutes covering with a damp bowl or wrap, ensuring the dough does not dry out.
Preheat oven to 350°F, in the meantime.
Once dough has been proofed for the second time. Brush a thin coat of milk and butter gently on the dough so it gives the final baked goods a golden brown color.
Bake cinnamon rolls for about 20-30 minute depending on your oven, or when rolls have doubled in size and are golden brown in color.
Allow cinnamon rolls to cool before serving. Serve with icing sugar if desired. Enjoy.

Recipe is recommended to be measured by grams to get optimal results.