Welcome to Day 4 of Vegan Mofo, a month of vegan food blog posts. Since I
am not a food blogger, most of my posts for Vegan Mofo will not be
recipes, rather experiences I have with vegan food and sharing people,
places and things that have brought me and continue to bring me amazing
vegan food.
I wasn't sure if repeating a favorite recipe was against the rules or not. Since this recipe is our all-time most read blog post, I felt that it just had to be part of Vegan Mofo.
I have to say that these cinnamon rolls are so
amazingly delish! I love them! They will blow your mind, and many people
will not be able to believe that they are vegan. They are a great way
to show people how awesome veganism is! Once you've baked them let me
know what you think!
I would also like to add that I love to bake! I didn't
used to, but I do now. And you don't have to be an awesome baker to
make these cinnamon rolls. Try it!
Vegan Buttermilk Cinnamon Rolls
Ingredients:
• 2 packages active dry yeast
• ¼ cup warm water (110 degrees F)
• 1 ½ cups soy milk (hemp milk and oat milk work just as well)
• 1 ½ tbsp apple cider vinegar
• 2 tbsp earth balance nondairy butter, melted
• ½ cup vegetable oil
• 4 ½ cups all-purpose flour (you can replace 2 cups with whole wheat pastry flour for a “healthier” result
• 1 tsp salt
• ½ tsp baking soda
• ½ cup earth balance nondairy butter
• 1 ¼ cups packed brown sugar
• 1 ½ tsp ground cinnamon (try to find fresh ground. I use Vietnamese Saigon Cassia Cinnamon)
• 1 ½ tsp vanilla bean paste (optional)
Directions:
1. In a small saucepan combine the soy milk and apple cider vinegar and let sit for 10 min. This is your nondairy buttermilk
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
3. Heat the nondairy buttermilk till warm to the touch. Add the 2 tbsp of melted nondairy butter and oil to this mixture.
4. Pour the nondairy buttermilk mixture into the yeast mixture;
mix well. In a separate bowl combine the flour, salt and baking soda.
Stir the flour mixture into the liquid 1 cup at a time, until a soft
dough forms. Turn dough out onto a lightly floured surface and knead 20
times (do not over knead the dough). Cover and let rest for 15 minutes.
5. In a small saucepan melt the ½ cup of nondairy butter. After
melted remove from the heat and add the brown sugar, cinnamon, and
vanilla bean paste.
6. On a lightly floured surface, roll dough out into a large
rectangle. Spread the brown sugar mixture over the dough, roll up into a
log and pinch the seam to seal. Slice into 1 inch pieces and place cut
side up in a lightly greased 10X15 baking pan. Cover and let rise 30
minutes or cover and refrigerate overnight (note you can also divide up
the rolls into smaller pans and freeze. When you are ready to use these
frozen rolls pull out the night before and let sit on the counter
overnight to thaw and rise). If baking immediately, preheat oven to 400
degrees F.
7. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before frosting.
Vegan Cream Cheese Frosting
Ingredients:
• 4 ounces softened nondairy cream cheese (tofutti cream cheese works best)
• ¼ cup softened nondairy butter
• 1 ½ cups confectioners’s sugar
• ½ tsp vanilla
• 1 ½ tsp soy milk
Directions:
1. Combine all ingredients in a bowl and mix with an electric mixer till smooth and creamy.
As always, thanks for reading my blog! And let me know what you think of the cinnamon rolls!
