Soft, cinnamony, buttery, pecan-y rolls of goodness- what’s not to love?
Watch the full recipe video:
CINNAMON ROLLS
FOR THE FILLING:
113 grams unsalted vegan butter, very soft, plus more for greasing the pan
110 grams light brown sugar
1 ½ teaspoons cinnamon
90 grams chopped pecans, toasted
FOR THE ROLLS:
256 grams all-purpose flour, plus more for work surface
1 tsp dry active yeast
1 tablespoon baking powder
1 teaspoon fine salt
¼ teaspoon baking soda
54 grams plant-based butter
180g oat milk plus 1 tbsp apple cider vinegar
FOR THE GLAZE:
60 grams vegan cream cheese, very soft
100 grams icing sugar, sifted
100ml vegan double cream
½ teaspoon vanilla extract
Heat oven to 200C degrees. Lightly grease a 9-inch round cake pan.
Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the toasted pecans. Set aside.
Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the vegan buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan(preferably circular), spacing them evenly. Refrigerate if needed. Bake for 20 to 25 minutes, or until golden.
While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the icing sugar and beat well. Add the milk, heavy cream and vanilla, and beat until smooth and creamy. Set aside.
Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
While making these I noticed the differences between the written recipe and the video (e.g. you're missing the yeast part in the written one above; no sugar in the dough? ). But anyways, I am excited to put the rolls in the oven now :) thanks for being your entertaining joyful self in the videos!
These look delicious! 😋 Would love to see more oil free (hclf vegan) recipes too. 😃 You have great content. Thanks! Hoping for an oil-free low fat version of your delicious cinnamon rolls in the future. 💕💕 Also, what's vegan double cream? Any subs for it? Over here in California. Thank you.