Wednesday, 18 May 2016

Vegan Cinnabon Cinnamon Rolls

Hello my glamorous friends , I hope you are all enjoying the week so far . If you are live in the uk would say I hope you are enjoying the weather .... But summer has disappeared for the moment . ( RIP SUMMER ) .

 Any who as a vegan I find it extremely hard to find desserts when going out . Prime example was yesterday when I went out with my boyfriends family for dinner , and all I could have was on the dessert menu was jelly .... Now don't get me wrong I do love jelly however , I think within this day
 and age I think hospitality industries such as pubs, restaurants and cafe's  should have at least one vegan option for dessert .

Today I was craving for some cinnamon rolls however , I would have to make it vegan of course  . I have done a non vegan recipe and I will provide that link at the bottom of this post if you would like to check it out . These cinnamon rolls are light , airy and extremely sweet . ( But I love sweet things so ohhhh well )

  • For the Dough:
  • 1 cup vegan milk
  • 1 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
  • 1/4 cup plus 1/4 teaspoon granulated sugar
  • 4 tablespoons vegan butter, melted, plus more for the bowl
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour, plus more if needed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg

    • For the Filling:
    • All-purpose flour, for dusting
    • 12 tablespoons vegan butter, softened, plus more for the pan
    • 1/2 cup granulated sugar
    • 3 tablespoons ground cinnamon
    • For the Glaze:
    • 2 cups confectioners' sugar
    • 1/3 cup vegan milk
    • 4 tablespoons vegan butter, melted



    Warm the vegan milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar. Set aside until foamy, 15 minutes. 
    Once the mixture foams up and doubles in size, whisk in the melted vegan butter, "egg" mixture , and vanilla.
    In the bowl of a stand mixer, whisk the flour, the remaining 1/4 cup sugar, the salt, and nutmeg. 

    Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 3-6 minutes. 

    Remove the dough and shape into a ball. Coat vegan butter on the mixer bowl and return the dough to the bowl, turning to coat with vegan butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.


    How to Form Cinnamon Buns

    On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
    Spread with the softened vegan butter, leaving a 1/2-inch border on the far long edge. 
    Mix the sugar and cinnamon and sprinkle it over the vegan butter.

    Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

    Cut the cylinder with a sharp knife to make 6-8 equal-size buns.

    Butter a 9-by-13-inch baking pan. 
    Place the buns cut-side down in the pan, leaving space between each. 
    Cover with plastic wrap and let rise until doubled, 40 minutes.
    Heat the oven to 325.

    Once the buns have risen, place them into the 325 oven
    bake bun until golden brown and leave to cool for 15 mins

    Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the Transfer the buns to a rack and spoon the glaze on top while still warm.
    Serve them right away or allow to cool further and pair with a big cup of coffee or glass of ice cold vegan milk. Store in the fridge and reheat as needed. cream and melted vegan butter.

    Do you think hospitality industries should have a vegan option for dessert ?




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