Cinnamon Rolls

I had been on the hunt for a moist, crunchy cinnamon roll that wasn't full of butter.  After searching, trying some out and just not being able to satisfy my cinnamon craving I decided to make my own.  I basically read various Pinterest recipes collected a little from each and then put it all together to make this recipe.  They truly are delicious to have on a Sunday morning with coffee or as I prefer, desert at night with a warm cup of matcha latte.  Hope you enjoy them.

Preparation time: 30 mins

Dough resting time: 2 hrs

Yields 16 rolls

Oven temp: 350F

Ingredients

Dough Ingredients:

+ 3 cups plain all purpose flour

+ 2 tsp baking powder

+ 1 tsp salt

+ 1/4 cup raw sugar *white sugar works just fine

+1/4 cup melted coconut oil

+ 1/4 cup plant based milk

+ 2 tbs maple syrup

Yeast Bath:

+ 1 cup plant based milk of your choice *I used Almond milk

+ 1 packed dry yeast (7g)

Filling:

+ 1 cup brown sugar

+ 3 tsp ground cinnamon 

+ 1/2 cup chopped pecans

+ 1/4 cup melted coconut oil

Icing:

+ 1 cup confectionate sugar

+ 2 tsp white vanilla extract

+ 1 tbsp plant milk 

+ 3 tbsp vegan margarine/ reg butter works fine too

Let's Bake!

1. Add the 1 cup plant based to a pot and place over medium heat.  We are going to pour in the dry yeast packet once the milk is at a nice warm bath (* extremely important for the milk no to be boiling or it will KILL the yeast).  Once milk is warm, remove from heat then pour in the packet of dry yeast and let it sit for 5-7 minutes.

2. While the yeast activates, let's make the dough.  In a container mix in the all purpose flour, the salt, baking powder, and sugar. 

3. After 5-7 minutes, incorporate the milk with yeast mix into the dry ingredients (2), start mixing up with a spoon.  Mid way pour in the 1/4 cup melted coconut oil.  

4. Once your batter is all incorporated you can bring it to a hard surface dusted with dry flour and start working your dough a little.  It doesn't have to be perfect.  Place it back into the bowl and cover it up with a clean cloth.  The dough will rest for 1 hour!

*While the dough rests let's prepare other things.*

5. In a bowl mix together the 1 cup brown sugar, cinnamon, and chopped pecans. Set aside for now.

6. In a small bowl whisk together the 1/4 cup plant base milk and the maple syrup. Set aside for now.

7. Icing time! You can make it in your ninja bullet/nutri bullet with mixer, or with a hand mixer.  I used my ninja bullet: add in the icing/confectioner's sugar, vanilla extract, butter, plant based milk.  Mix in high until combined. Transfer to a zip lock bag if you wish to manage the swirls LOL. Set aside for now.

* Back to our dough*

8. Dough should be double in size after one hour. Start to roll it out, to achieve a rectangular shape.  I used a glass cup, you can use anything in hand to roll it out.

9. Glaze with melted coconut oil your baking dish.  Then pour the remainder over the rolled out dough. Evenly sprinkle the brown sugar mix from earlier until well covered.

10. Gently roll up the dough and cut into 12 rolls. * I cut the middle first, then cut the middle of those two pieces and so on.. Place in baking dish, cover them up and let sit for another hour. 

11. Bake at 350F for 10 minutes THEN remove and using a spoon evenly pour in the milk and maple syrup mixture on top. This will give it a crunchy texture on the outside while keeping the inside soft. Place back in the oven and bake for 20-25 minutes or until golden top.

These buns can be stored in an airtight container for up to 4 days. Enjoy blog familia ! 

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WITH LOVE,

                                MAGGIE ♥