Vegan Cinnamon Rolls

I loved pastries with cinnamon forever, even though I didn't know back then that the name of those snail-like pastries with sugar and cinnamon are called cinnamon rolls.

I do remember when I had discovered that there is a huge chain of bakeries with different cinnamon rolls - if you are a cinnamon roll-lover, you know that this chain name is Cinnabon - and if don't, check them in google, you will find out they are stunning!


But of course, I don't have access to their bakeries in my country, but a couple of years ago during my volunteering experience in Russia, on my last day, I've found out that there is a small Cinnabon right in the airport I had a flight from. Uhh, I was pretty excited to try at least 4-5 of them!

But if you know how bad is traffic in Russia and how huge the airport is you will understand that I didn't get any rolls back then, which was pretty sad, to be honest, but it is what it is.


As usual, I wanted to have them anyway and most desirably on a daily basis :D

So I have created my own plant-based recipe, and I don't really know how good they are in Cinnabon, but I'm pretty sure that mine are at least as good ;)


So let's find out more about this stunning dessert and as usual, find the recipe down below :)


Cinnamon roll(also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in northern Europe(mainly in Scandinavia) and North America. InSwedenit is called kanelbulle, in Denmark, it is known as kanelsnegl, in Norway it is known asSkillingsboller, Kanelbolle, and Kanelsnurr, and in Finland, it is known as korvapuusti and is a form of Viennese bread (wienerbrød).


In Northern Europe, nib sugar is usually used with a glaze instead of icing. The Finnish bostonkakku ('Boston cake') is a cake made by baking cinnamon rolls in a round cake pan instead of baking them separately so that they stick together to form a large, round cake.

A German variety, which closely follows the form of the Scandinavian pastry, originating in Hamburg and its surroundings are the Franzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.

The British version is an approximation of the Danish butter type, known as the Chelsea bun, which they introduced in the 18th century. It is now available in cafes, supermarkets, and bakeries across the UK.

American cinnamon rolls are frequently topped with icing (usually confectioners' sugar-based) and are sometimes fried, finished with glaze, and served as a variation of a raised donut. There are also regional variations: in the American Midwest, especially Kansas, cinnamon rolls may be dipped or smothered in chili.

In Canada, they are known as cinnamon buns. They are usually self-glazed and noticed, nor do they usually have raisins. They can have so much cinnamon that they are spicy and hot to the taste. *source


Find the recipe below!

Prep: 2h 30 min (2h are just waiting for the dough to rise)

Cook time: 30 min

Level: medium

Servings: 20 portions

Calories per serving: 259 kcal

Find the recipe & nutrition facts below :


For the yeast:

  • 1 cup warm water(not hot) (or plant milk)

  • 2 tbsp sugar (do not substitute)

  • 2 tbsp flour

  • 2 pcs. dry yeast (14 gr.)

For the dough:

  • 1 cup soy-milk (or any other plant milk)

  • 2/3 cup vegetable oil (or melted coconut oil) (I mixed 1/4 cup coconut oil + other part vegetable oil)

  • 6 1/4 cups all-purpose flour

  • 2/3 cup sugar (or any other sweetener of choice)

  • 2 tsp of salt

For the filling:

  • 1 cup of sugar

  • 4-5 tbsp ground cinnamon

For the icing (optional):

  • 5 tbsp powdered sugar

  • 1 tbsp soy milk


Method:

Step 1: In a medium bowl mix together warm water with 2 tbsp of sugar, flour and add the dry yeast. Set aside for 10 mins.

Step 2: In a large bowl place soy milk, vegetable oil and add the yeast mixture.

Step 3: Add in sugar, salt and start adding flour and mixing at the same time until you form a non-sticky dough.

Step 4: Form a ball and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.

Step 5: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.

Step 6: Sprinkle evenly with 1/2 cup of sugar and around 2-3 tbsp of cinnamon, so the dough is covered evenly with sugar and cinnamon.

Step 7: Roll it in one huge roll and cut horizontally in 10 equal pieces.

Step 8: Cover baking pan with a baking paper and place your rolls and press them with your hand so they can start looking more like a roll. Repeat with the other half of the dough.

Step 9: Cover with a kitchen towel and set aside in a warm place for around an hour or until the rolls double their size.

Step 10: Preheat oven to 180C. (355F)

Step 11: Bake your rolls for around 25-30 minutes.

Step 12: Prepare icing by mixing powdered sugar and milk together.

*I was making those rolls for my whole family, so this recipe is for a bunch of rolls, feel free to cut the ingredient amount in half for fewer rolls.


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