A soft, fluffy and incredibly delicious Vegan Cinnamon Roll made with just a few ingredients including coffee creamer. Perfect when served warm for breakfast.<br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/cinnamon-roll-ing.jpg" alt="cinnamon roll" width="100%" />
First add the vegan butter and Silk Almond Creamer to a pan, heat until butter is melted and the mixture is warm. Do not let the mixture to boil.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-1.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-2.jpg" alt="cinnamon" width="48%" />
Turn off the flame and transfer the mixture to a large mixing bowl. Let the mixture cool down to about 100 - 110 F temperature. You can use a candy thermometer or it should be just warm to touch. Add the yeast to the mixture, mix well and left it sit for 10 mins.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-3.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-4.jpg" alt="cinnamon" width="48%" />
Now add the salt to the mixture. Add the all purpose flour about ¼ Cup at a time and mix well with a spatula or fork. Stop when you are not able to mix with the spatula. Transfer the dough to a floured surface. <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-5.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-6.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-7.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-8.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-9.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-10.jpg" alt="cinnamon" width="48%" />
Knead for about a minute or so until the dough comes together. Do not overwork the dough.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-11.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-12.jpg" alt="cinnamon" width="48%" />
Transfer the dough back to the mixing bowl. Cover it with a wet kitchen cloth and leave it in a warm, dark place for about 1 to 2 hours. The dough should double in size. Now, transfer the dough back onto a floured surface.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-13.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-14.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-15.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-16.jpg" alt="cinnamon" width="48%" />
Use a rolling pin to roll it into a thin rectangular sheet. Melt 2 Tbsp of the butter and brush it on top of the dough. Combine the sugar and cinnamon powder and sprinkle evenly to cover the entire surface of the dough.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-17.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-18.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-19.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-20.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-21.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-22.jpg" alt="cinnamon" width="48%" />
Start rolling the dough from the longer end tightly into a log. Use a sharp greased knife to cut the dough into 1.5 inch rolls. Transfer them to a greased 8X8 baking pan.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-23.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-24.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-25.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-26.jpg" alt="cinnamon" width="48%" />
Preheat oven to 350 F. While the oven is preheating, cover the dough with the kitchen towel and leave it to raise for 5-10 mins. Melt the remaining 1 tbsp of the butter and brush the rolls with butter. Then, bake the rolls for about 27 mins or until golden on top.<br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-27.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-28.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-29.jpg" alt="cinnamon" width="48%" /> <img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-30.jpg" alt="cinnamon" width="48%" />
Let the rolls cool down for a few mins. Enjoy warm.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cinnamon-roll-1.jpg" alt="cinnamon roll" width="100%" />
Notes | FAQ
- The quantity of flour needed would vary. Hence add little by little and stop when the dough is coming together.- The rolls are just delicious on their own. However, optionally you can drizzle on some icing on top of the rolls as well. To make a simple icing, mix about 1 - 2 Tbsp of the creamer with ¼ Cup of powdered sugar. Drizzle the icing on top of the cinnamon rolls.- The icing is however purely optional. Do adjust the quantity of icing as per taste.- Recipe was loosely adapted from here.- The vegan butter I used for this recipe already had a bit of salt. hence I ended up using less than ¼ tsp of salt for the actual recipe.- It is important to have the creamer and butter mixture between 100 - 110 F. If it is any colder, the yeast will not activate. If it is any hotter, it will kill the yeast.