Bake the most delicious homemade Vegan Cinnamon Rolls that can also be made gluten-free! We couldn’t resist topping them with dark chocolate sea salt granola!
Ingredients
Dough:
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1/2 Vegan Butter, melted
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1 packet Active Dry Yeast
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2 cups Unsweetened Almond Milk
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1/4 cup Brown Sugar
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5 cups All Purpose Flour or Oat Flour
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1 Tsp Salt
FILLING
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3/4 Vegan Butter, melted
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1 cup Brown Sugar
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2 tbsp Ground Cinnamon
ICING
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1 1/2 cup Confectioner’s Sugar
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2 tbsp Almond Milk
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1/4 Tsp Beetroot Powder
Directions
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(Skip step 1&2 if not using oat flour). Add rolled to a blender and blend until cup of oat flour is formed.
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Add oat flour to a bowl with all purpose GF flour or regular flour.
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Add room temperature almond milk and vegan butter to another bowl and microwave for 1 minute or until slightly warm. Avoid boiling or getting too hot.
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Add butter and almond milk mixture to a large mixing bowl and add active dry yeast. Let sit for 8-10 minutes.
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Add brown sugar and salt to melted butter, almond milk and yeast mixture after 8-10 minutes. Mix well.
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Begin adding flour mix into the wet ingredients by 1/2 cup increments until a slightly-sticky but firm dough texture forms.
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Knead dough for no longer than 1 minute. Lightly coat in canola or avocado oil and place back in mixing bowl. Cover with plastic wrap and let rise at room temperature for 30 minuted to an hour.
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While dough is rising, prep filling ingredients. Mix together the cinnamon and brown sugar and set side. Measure out butter and set side, do not melt just yet.
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Preheat oven to 350 F (176 C).
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On a lightly floured surface, roll out dough to about 1/4 inch thick that is rectangular shaped.
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Soften butter and add to brown sugar/cinnamon mix. Add mixture to rectangular shaped dough. Spread out evenly.
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Tightly roll up the dough and place seam down. Cut dough into 1.5 inch sections using a serrated knife or string. Place into a buttered 8×8-inch pan and brush with a tad more butter on top.
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Bake for 25-30 minutes or until golden brown. While baking, whip up icing and our dark chocolate granola. Once done, let cool for 5-7 minutes and then add icing and dark chocolate sea salt crumbles.
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Store for 2-3 days but best fresh. Enjoy!
