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Wednesday, 16 January 2019

The best vanilla cinnamon rolls recipe

Vegan

Light and fluffy tear apart vanilla rolls with a silky smooth vanilla cream cheese glaze.
This recipe produces the most perfect rolls each time!
They're fun to make, as well as tasting delicious! I can assure you, you will want more than one- haha!

Vegan has never tasted better!

Cinnamon rolls are one of my favourite things in the whole wide world! They're my guilty pleasure!
I decided to switch things up a little and eliminate the cinnamon in exchange for vanilla.
I use vanilla bean which as a much stronger flavour and works beautifully in these rolls.

My mouth is watering just thinking about them!

I've been making these rolls all over Christmas and into the New Year, I have got all of my friends and family hooked.

There is no trick here, just a few ingredients make the ultimate vegan cinnamon...or in this case vanilla rolls! 
Why not give them a go?! You won't be disappointed!

Preparation- Around 3 hours
Baking time- 20-25 minutes
Makes- Approximately 10 rolls
Level- Medium

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Ingredients for the rolls
-240ml of dairy-free milk (I use unsweetened almond milk)
-2 tablespoons of dairy-free butter 
-1 sachet of active dry yeast powder (9g)
-1 tablespoon of golden caster sugar
-410g of self-raising flour

Ingredients for the filling
-10g of dairy-free butter
-1 teaspoon of vanilla bean paste
- 1 tablespoon of golden caster sugar

Ingredients for the glaze
-350g of icing sugar
-1 teaspoon of vanilla bean paste
-1 tablespoon of dairy-free cream cheese
-3 tablespoons of dairy-free milk (I use unsweetened almond)
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To make the rolls
Step 1- Place the dairy-free milk and butter into a saucepan and heat until melted.
Allow to cool a little.
Step 2- Pour into a bowl and sprinkle in the yeast and mix.
Pop into a warm place and cover with a tea towel for the yeast to activate.
This will take around 15 minutes.

Step 3- Once the yeast is foamy, add in the sugar and mix until combined.

Step 4- Add the flour to the yeast mixture a little at a time until sticky dough forms.
Step 5- Knead on a lightly floured surface for a few minutes until a smooth dough forms.

Step 6- Place into a lightly oiled bowl and cover with a clean tea towel.
Place in a warm area for approximately 2 hours to rise. You want it to double in size.
Step 7- Flour a clean surface and roll out the dough into a rectangular shape.

Step 8- Mix the butter and vanilla bean paste together, then spread all over the dough.

Step 9- Sprinkle the tablespoon of sugar over the melted butter, making sure it's even.

Step 10- Starting at a long side, roll the dough into a log, pinching it as you go to keep it rolled up. 

Step 11- Once in a log, using a knife or string, cut into 1 - 2-inch rolls.

Step 12- Generously grease a square baking tin/ dish with melted butter and line up the cinnamon rolls, leaving space as they will rise.
Step 13- Brush melted butter over each roll.

Step 14- Cover with a clean tea towel and pop back into a warm area and allow to rise for 20 minutes.

Step 15- Preheat your oven to 180 degrees c.

Step 16- Once the rolls have grown in size, pop them into the middle of the preheated oven and bake for 20-25 minutes, or until golden in colour.

Step 17- Once baked, remove from the oven and set aside.

To make the glaze
Step 1- Place the icing, vanilla, cream cheese and milk into a food processor/blender and whizz up until smooth.
Add as much milk as needed for a smooth glaze.
Step 2- Smooth over the rolls until fully coated.
Serve the rolls while warm.


Best enjoyed warm, day of making.
Once cooled, store in a sealed container. 
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Holly Jade
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