Here they are.
After months of recipe testing, I finally feel as though I have these cinnamon rolls perfected.
As some of you who follow my Instagram know, I absolutely love cinnamon buns, but I am very particular with how they have to be. Growing up, they were always something that my Grandma made every time we would go to her house, so they have a very special place in my heart. Unfortunately, her recipe isn't vegan.
But that's where these guys come in. I present to you the vegan twin of my Grandma's cinnamon buns. AND I've managed to make them sugar free and oil free.
How is this possible? Check out the recipe below to find out.
3 cups whole wheat flour
1/4 cup coconut sugar
Dash of salt
2 1/4 tsp yeast (one packet)
1 1/3 cup warm water
1 cup or so of softened dates
Water to cover
1 tsp vanilla
Start by putting the flour, sugar, salt, and yeast in a bowl and stir to combine. Add the warm water little by little and continue stirring until a soft dough forms (it should be a little bit sticky but still a dough; you do not want it to be stiff, it’s better to add a little too much water and re-add some flour later). Once you have your dough, cover the bowl and allow it to rise for one hour. In this time, prepare your filling by placing softened dates (if not soft when you open them, soak them in water for 3 or more hours before using), enough water to cover them (use the soaking water if you soaked the dates), a dash of salt, and the vanilla to a blender and pulse until a smooth caramel forms. You’ll know it’s good to go when it begins to become lighter in colour.
After the one hour, uncover your dough and knead 8-12 times before rolling it out onto a floured countertop. Roll into a flat rectangle and spread your caramel mixture evenly across the entirety of the dough. Sprinkle generously with cinnamon and roll the dough bottom to top, sealing it by pinching slightly when you finish. Cut cinnamon rolls approx 1 1/2 inches thick and place on a lined or greased pan. Once again cover with a tea towel and allow to rise an additional 30 mins. Once risen, bake them at 350 for 20-25 mins until lightly browned. Ta da! You can also make a “cream cheese” glaze by combining icing sugar, almond milk, and a dash of lemon juice.
And there you have it! Your very own vegan friendly cinnamon rolls, complete with their ability to fill any house with their nostalgia-inducing scent.
I hope you sunbeams enjoyed this recipe! And as always, if you try this or any of my recipes out, be sure to tag me in your creations on Instagram. I absolutely love seeing them!
And as for now, I hope you lovelies all have a wonderful day.
Love and sunshine!