Vegan Cinnamon Rolls
By Sarah Sullivan · sarahsvegankitchen.com
2 hrs 45 min + 45 min–1 hr riseMakes 12 rolls
Soft, pillowy vegan cinnamon rolls with a tangzhong base, filled with cinnamon sugar, and topped with vegan cream cheese frosting.
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| prepPreheat oven to 350°F / 175°C when rolls are almost done rising (step 16). | |||||||||||
| prepGrease or butter one 9×13" baking pan or two 9" cake pans, or line with parchment. | |||||||||||
| 160 ml water | Whisk water & flour, heat to paste, cool 10 min | Cool rolls 20 min, then spread with frosting | |||||||||
| 30 g bread flour | |||||||||||
| 180 ml plain soy milk (lukewarm, about 110°F / 43°C) | Whisk soy milk & yeast, proof 5 min until foamy | Add aquafaba, sugar, tangzhong & butter, mix until shaggy | Add flour & salt, mix until shaggy dough forms | Knead 6–8 min on medium-low until elastic & tacky | Oil bowl, place dough, cover, rise 1–2 hrs until doubled | Roll dough into 14×20" rectangle | Roll from long side into tight log | Cut log into 12 rolls with floss or sharp knife | Transfer to pan(s), cover, rise 45 min–1 hr until puffy | Bake 350°F / 175°C, 25–28 min until golden brown | |
| 2 1/4 teaspoons active dry yeast | |||||||||||
| 80 ml aquafaba (liquid from a can of chickpeas) | |||||||||||
| 65 g granulated sugar | |||||||||||
| 85 g vegan butter (softened) | |||||||||||
| 540 g bread flour, plus extra for kneading | |||||||||||
| 1 teaspoon fine salt | |||||||||||
| 150 g packed brown sugar | Mix brown sugar & cinnamon, grease baking pan(s) | Spread butter, sprinkle cinnamon-sugar, pat down | |||||||||
| 2 tablespoons ground cinnamon | |||||||||||
| 75 g vegan butter (softened, for filling) | |||||||||||
| 180 g powdered sugar (sifted) | Sift in powdered sugar, add vanilla & salt, beat fluffy | ||||||||||
| 55 g vegan butter (softened, for frosting) | Beat cream cheese & butter until smooth | ||||||||||
| 115 g vegan cream cheese (softened) | |||||||||||
| 1/2 teaspoon vanilla extract | |||||||||||
| pinch of salt | |||||||||||
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