VEGAN CINNAMON ROLLS

 

VEGAN CINNAMON ROLLS

Today on the menu: Vegan Cinnamon Rolls

I remember buying cinnamon rolls after school at this place called “Panaderia Isa”. They were freshly baked, so delicious and fluffy. My face is actually glowing right now. If you are from Curaçao you just KNOW what I mean right?

JUMP TO RECIPE

Cinnamon rolls are called “Pandushi di Kokolishi” in my native language Papiamentu. Pandushi means “Sweet bread and Kokolishi means “Snail Shell” (because of the bread’s shape) They are not exactly like the American cinnamon rolls but they are even better.

Anyways,  I’ve been craving for some cinnamon rolls for a while, but I wanted to try an easy, healthier, yeast-free, vegan version. (I’m not a recipe developer yet, but soon I will be). After much online research I found a great recipe by Crazy Vegan Kitchen and it was exactly what I was searching for. I wanted a vegan frosting too and I found this easy one by Vegan Baking. With just a few small changes I created the perfect rolls for me!

I make them almost every weekend and my (very skeptical) husband really loves them too. I really love this recipe and I hope you enjoy it. If you do make these cinnamon rolls, don’t forget to tag me on Instagram or Facebook and use the hashtag #FitQueensFoodies. I’d love seeing your take on my recipes.

 

Print Recipe
Vegan Cinnamon Rolls
Today on the menu: Vegan Cinnamon Rolls
Course Dessert
Keyword vegan, dessert
Prep Time 20 min
Cook Time 18 min
Servings
Ingredients
For the dough
For the filling
For the icing
Course Dessert
Keyword vegan, dessert
Prep Time 20 min
Cook Time 18 min
Servings
Ingredients
For the dough
For the filling
For the icing
Instructions
  1. Preheat oven to 200 °C (392 °F) and line a baking tray with (non-stick) parchment paper
  2. First of all, combine almond milk and apple cider vinegar. Whisk and leave to sit for 5 minutes. (It will look "like milk gone bad" but that's exactly what we need)
  3. After 5 minutes, add in vanilla extract and melted coconut oil.
  4. In another bowl, add all dry ingredients.
  5. Add wet ingredients (step 2 and 3) to dry ingredients and mix until everything is combined. At this point it will be a soft dough.
  6. Flour your counter and place your dough onto it. Knead and keep adding flour until the soft dough doesn't stick to your hands.
  7. Roll into a rectangle (Around 1 cm in height). The dough shouldn't stick to the roller pin. If so, add more flour.
  8. Spread softened vegan butter all over the surface of the dough. Then sprinkle with cinnamon and sugar mixture. Make sure you’ve gotten every little bit of your your dough covered with the cinnamon and sugar filling. You’ll want every little bite to have some of this deliciousness.
  9. Spread raisins evenly on surface of the dough
  10. Gently begin rolling the long edge of your dough. Jelly roll style. And we're rollin', rollin', rollin' (I know your singing now xD )
  11. Seal both edges and cut into 8-10 pieces to form 8-10 cinnamon rolls. Use a sharp knife or dental floss. Some of the filling will fall out but it's ok
  12. Place rolls on baking tray. Bake for 18 minutes or until golden.
  13. While the cinnamon rolls are baking, make the icing by placing all ingredients in a blender/food processor, process until smooth
  14. Frost the rolls while still warm. Let it cool down and enjoy!
Recipe Notes

Stays good for up to 4 days.

Baking time is dependent on the size of your rolls. It will take around 18 min

Reheat leftovers in a preheated oven (175° C; 347 ° F) for 2-3 minutes before enjoying. (or 15 seconds in the microwave)

 


  • Elly, July 4, 2018 Reply

    Hi Shirley,

    Will they remain soft? Even the day after these were baked?

    • Shirley, July 5, 2018 Reply

      Hello Elly! That’s a great question. In my case the remained soft, but not as on the first day. To make them softer, I just put them in the oven for 2 minutes (or 15 seconds in the microwave). See notes 😉


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