Cinnamon Rolls / Buns. Vegan Recipe


Say Hellllo to some Cinnamon Rolls! The best ever Cinnamon buns / rolls which are not floating in butter and sugar.. These addictive rolls are somewhat healthy, made with wheat, bread and cashew flour and limited oil/butter. There is obviously the sugar, which I like on the less side. But they still make for a not too decadent a breakfast. You need to make these beauties right away!
They are also Almost No knead and only 1 rise. They work well both with or without icing. These rolls are pull apart, crowded up in a cake pan. So you will definitely get more than 1 when you try to tear them apart. I say more the merrier. 

How I like them, is straight out of the oven with no icing.. All that fresh bread and fresh cinnamon scent is enough to make me anyone weak knee-ed:) Hubbs cant have enough of these either. Both me and hubbs choose icing free options even when we pick up doughnuts or cinnamon rolls anywhere. Most days the super sweet icing hurts my teeth:) Feel free to up the sugar to your taste though.




I make the dough, then roll it out to make the buns,  and they rise only once in the cake pan, and are baked after the rise. You can let the dough rise for an hour and then punch it down and make the rolls. Or store the dough overnight, then let it sit on the counter for an hour before you proceed to make the dough into rolls. Ground cashew adds the butter+egg effect and wheat flour balances out all the white flour. You can replace both with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough. The rolls are best served fresh and warm, but will keep on a cool counter for upto 2 days. 

For more Sweet Breakfast/Snack recipes, see the Collection here.

In other news, The Vegan Woman is setting up the 2013 Vegan Food blog guide. Please send in your recommendations here. Anyone who send in a recommendation can win The Sexy Vegan cookbooks, subscription to Colleen – Patrick Goudreau’s 30 day challenge and more! If you like this blog, please send in one for me too.:)

Steps:

In a large bowl, add warm water, 1 tablespoon sugar, yeast, flaxmeal. mix and let sit for 5 minutes. Finally put the camera on a stand in the kitchen.



Mix the baking powder in wheat flour.
Add all the flours, oil, salt, sugar, oil, cashew.



Mix with a spoon, then knead for 2 minutes to form a not too sticky dough.





Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)





Spread the oil/melted butter
Sprinkle filling sugar evenly on top.



Sprinkle as much cinnamon as you like. Really sprinkle a lot more.:)



Roll up the cinnamon rolls and seal the edges.





Cup up the rolls an inch wide into about 12 or more pieces.



Dip each roll bottom in some flour and place on parchment lined or greased cake pan. This helps seal the oil and sugar in the roll reducing the bottom mess. Yes I use my parchment to death:) 



The 12 rolls will fit an 8 inch cake pan with some space between them.
Spray water on top and Lightly cover pan with a towel.



Let it rise for 40-45 minutes in a warm place until most of the space is filled up by the rising rolls.



Bake at 375 degrees F for 20-22 minutes until golden.

Vegan Cinnamon rolls Buns

Mix all ingredients of the Icing. Drizzle or dip in the rolls.



You dont know how difficult it was to take the pictures with the fresh rolls wanting to get in my tummy.
Eat me! 



Cinnamon Rolls / Buns
Allergen Information: Dairy-free, egg-free, soy-free, corn-free. Can be made nut-free
Makes an 8 inch cake pan full of pull apart rolls.

Ingredients:
1/4 cup water
1/4 cup almond milk(or other non dairy milk)
1 Tablespoon raw sugar or maple syrup
2 teaspoon yeast
1 Tablespoon flaxmeal(optional)

3/4 cup Bread flour (or all purpose flour)
1/4 cup raw Cashew flour (ground raw cashew)
1/2 cup whole Wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons Oil /melted earth balance
2 Tablespoons ground raw sugar or other sugar

Filling
2 Tablespoons or more melted vegan butter or coconut oil or organic canola oil
1/3+ cup raw sugar coarsely ground(or half fine powdered sugar/brown sugar and half granulated sugar)
2+ Tablespoons Cinnamon powder

Icing- Adapted from Pioneer woman’s maple frosting
1/4 cup ground raw sugar or vegan powdered sugar
1/2 teaspoon instant coffee ground
1 teaspoon oil
1+ teaspoons almond milk
1 teaspoon Maple syrup
pinch of salt

Method:
In a large bowl, add warm water, 1 tablespoon sugar, yeast, flaxmeal. mix and let sit for 5 minutes or until frothy( if the yeast does not get frothy, it is most likely old  or dead).
Mix the baking powder and salt in wheat flour.
Add all the flours, oil, sugar, oil, ground cashew, warmed almond milk.
Mix with a spoon, then knead for 2 minutes until well combined.
(At this point You can let the dough rise for an hour and then punch it down and then make the rolls. Or store the dough overnight in the refrigerator, then let it sit on the counter for an hour before you proceed to make rolls. Or proceed to make rolls immediately without any rise time as below.) 
Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)
Spread the oil/melted butter liberally.
Sprinkle filling sugar evenly on top.
Sprinkle as much cinnamon as you like. 
Roll up the rectangle and seal the edges.
Cup up the rolls an inch wide, about 12 or more pieces
Dip each roll bottom in some flour and place on parchment lined or greased cake pan. The flour helps seal the oil and sugar in the roll reducing the bottom mess.
The 12 rolls will fit an 8 inch cake pan with a little space in between.
Spray water on top and Lightly cover pan with a towel.
Let it rise for 40-45 minutes in a warm place.
Bake at preheated 375 degrees F for 20-22 minutes until golden.
Remove the buns from the pan. Let cool for 5 minutes.
Icing:
Till then prep the icing.
Mix all the ingredients of the Icing to form a smooth thick mixture.
Add a few more drops of almond milk if needed.
Or you can make a simple sugar icing. Mix 1/4-1/3 cup powdered sugar and a teaspoon or so almond milk to get a thick mixture.
Drizzle as much or as little icing on the rolls. Or dip the rolls in the icing.
Serve warm.
The rolls are best served fresh and warm, but will keep on a cool counter without icing for upto 2 days.

Notes:
Cashew flour or wheat flour can be substituted with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough.



These rolls of deliciousness are being shared at Ricki’s Wellness weekend. Healthy Vegan Fridays

Comments

  1. says

    wow richa! these remind me of the pillsbury cinnamon rolls my mom used to make us when we were little. they look so soft and pull-aparty and cinnamony. i am drooling for one right now..

    • says

      Thanks Caitlin.. these are so much healthier.. i looked at a few usual recipes and they add a cup of butter in the dough and another cup in the filling.. :)

  2. says

    I just finished breakfast but these look so yummy I’m sure I could eat an entire pan! Question: if I made them nut free (didn’t use cashew flour) what should I use to replace that measure … more whole wheat or other? And I totally understand about the sweet frosting making teeth hurt … me too, I might try just a light smear of whipped cream cheese to melt :)

    • says

      You can use any of the other flours. with wheat you will need the same amount.. with bread flour, maybe a few Tablespoons more.
      the melty sugar just out of the oven is enough for me:)

    • says

      he sure is.. and so am I:) he had to cook everyday for a few days in between with my balance all crazy. and he managed it with his office work, other house work and stuff. he deserves all these goodies:)

  3. says

    holysweetrolling! They look so head-spinningly delicious!
    I’d love them without the icing, fresh from the oven so when you tear them gently apart, they’re all steamy hot and smelling cinnamony, and you pop a bit in your mouth even though it might still be too hot and you almost burn your tongue, but you just can’t wait to taste them!
    …Well now I just have to make them because I’m all worked up into a cinnamon roll frenzy. ;)
    Many thanks!

  4. says

    Wow, your cinnamon rolls look oh my goodness good!!! I have been looking for healthier cinnamon roll recipes. I am excited to see your beautiful recipe! Cinnamon rolls are my weakness, I adore them WAY too much:-) Hugs, Terra

  5. says

    I just made cinnamon rolls for the first time the weekend before last and they were so darn good we never had a chance to snap a picture (not even just for instagram!). Mine were yeast-free, though, so I’m dying to try a version made with yeast- these are definitely going on the must-try list! :-)

  6. Anonymous says

    Bonjour, je suis française (I am french). My engliqh is not very good but I have translated your recipe. It looks so good… I am going to do this tonight! Thank you from France!!!

    Merci

    Elodie

  7. Stacey says

    A couple of quick questions about the ingredients:

    -By ‘wheat flour’ do you mean regular whole wheat flour or whole wheat pastry flour?
    -Also, in your opinion, is ‘bread flour’ necessary? I usually don’t use white flours, so I’m wondering if I could use Spelt or something else.

    I LOVE cinnamon rolls, so thank you for posting!

    • says

      Hi Stacey,
      - yes it is whole wheat flour
      - the bread flour keeps the bread less dense. You can use all whole wheat flour or spelt. Use about 1/2 cup to substitute the 3/4 cup bread flour and see if you need more. Also add a Tablespoon of vital wheat gluten to the flour. knead for a few minutes to get a not too sticky dough.
      All whole grain flour breads can end up too dense. The added gluten and a longer kneading time will help.
      Hope this helps. let me know how they work out. :)

  8. says

    I absolutely live cinnamon rolls, but can’t eat them because I’m gluten- and lactose-intolerent. So, thank you so much for sharing this recipe!! :-)

  9. says

    Oh my lord, I just need to move in with you and let you bake for me. My hubs isn’t much into baked goods, so I always end up eating too many, which is why I don’t post enough treats. So LUSH Richa!

  10. says

    Made these this past Sunday and I’ve eaten them all already! The only difference was your rolls look much larger than the ones I ended up with. Mine seemed like mini cinnamon buns. Recipe was easy and it was delicious! Thank you very much!!

    • says

      Awesome!:)) It depend son how thick you rolled the dough and how tight you made the rolls..:)Mine were quite thick, placed far apart and expanded quite nicely in the warm oven. they taste awesome in all shapes and sizes!

  11. says

    Thank you for this recipe. They’re in the oven. Hopefully they come out as delicious as they looked going in. :-) I plan on feeding them to my non vegan family. I doubt they will know the difference! ;-)

  12. Anonymous says

    Most of the wheat is GM (Genetically Modified… Make sure you’re getting an organic one… Other than that… OMG I want one right now, right now I tell you!

  13. Anonymous says

    Your blog is awesome Richa, keep up the gourmet life! Kudoz, Blessings and Success continuous!
    Florence
    Surrey, BC
    Canada

  14. says

    I shouldn’t make these because I will eat every one of them…. And you know New Year’s resolutions and all that jazz, but I read somewhere that by noon on New Year’s Day 50% of people had broken at least one…. So here goes! Can not resist! HAPPY NEW YEAR TO ME….and you of course,:)

  15. says

    Hello. What purpose does baking powder together with yeast serve in this recipe? Reduced raising time or something different altogether? Can I forgo the baking powder? Thanks!

  16. says

    Richa, I tried to make these on Saturday for the fam and was so excited because they look so amazing, BUT my dough didn’t rise! I didn’t let it sit out over night and left the cinnamon rolls for about an hour in the cake tin and they refused to perform! Is there anything I could be doing wrong–I didn’t forget the yeast!

    P.S. Thank you for this site and your beautiful recipes!

    • says

      The yeast might be dead/old (did it froth when you let it sit with warm water?) or it died later because of exposure to too much warm/hot or salt? i should mention to mix the salt into the flour before adding to the yeast mixture.

    • CB says

      Couldn’t wait for a reply! Another site said when using fast action, reduce yeast by 20% so that’s what I did but it didn’t raise *quite* as much as I would have liked. But it tasted great and satisfied my need for a vegan bready treat. Thank you for the wonderful.recipe!!

    • says

      you can shape the rolls and put them in the baking pan and refrigerate. In the morning, let the rolls come to room temeprature (you can speed tht up by placing the pan in the oven at bread proof setting or 100/110 degrees F . then bake.

  17. IR says

    Thank you so much for all your recipes, I dont know what I would do without your blog! I am gf, but I get ideas on what to eat. God bless you! I wish your mom a happy mothers day! =)

  18. says

    when does the flax seed mix get added? I don’t see it on the instructions. I might make these soon if I can muster up the courage. I don’t have good luck with yeast. thanks!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>