"Anyone who gives you a cinnamon rolls fresh out of the oven, is a friend for life."
-- Lemony Snicket
Today, I am going to show you how to make these fluffy and delicious vegan funfetti cinnamon rolls! I am sure you are going to love these! Don't be afraid to give the recipe a go if you've never worked with dough before, it's really not that difficult at all!
Ingredients:
Cinnamon Rolls:
2 ¼ teaspoons active dry yeast (1 packet)
½ tbsp - Sugar
½ cup - Warm Water
5 tbsp (70g) - Vegan Butter (melted)
¾ cup - Plant-based Milk (unsweetened)
1 tbsp - Vanilla Extract
3 ½ cups - Organic White Flour, (plus more for kneading and dusting)
½ tsp - Salt
¼ cup - Vegan Rainbow Sprinkles
Filling:
1 cup - Vegan Butter (room temperature)
1 cup - Brown Sugar
2-3 tbsp - Ground Cinnamon
Frosting:
½ cup - Vegan Butter (room temperature)
2-3 cups - Powdered Sugar
½ tsp - Vanilla Extract
1–3 tbsp - Plant-based Milk (as needed to thin)
Vegan Rainbow Sprinkles
OR:
Quick Frosting:
1-2 cups - Powdered Sugar (to taste)
½ tsp - Vanilla Extract
1–3 tbsp - Plant-based Milk (or until you have a mixture that runs like honey or molasses)
Vegan Rainbow Sprinkles
Directions:
In a saucepan, put the 5 tablespoons of butter and milk, and place on the stove. Turn the heat on very low. Once the butter has melted, take the pan off the heat and allow to cool slightly.
In a small bowl, place the yeast, sugar and pour over the warm water. Stir a little and set aside. Give it 10-15 minutes to bloom.
When the time on the yeast has almost ended, get a large bowl and sift in the the flour and salt. Make a well in the middle and pour in your slightly warm butter mixture and the bloomed yeast. If you are mixing by hand, mix until the all the wet ingredients are gone and then push out onto a floured counter.
Knead the dough for a minimum of 5 minutes until it is smooth, slightly tacky and bounces back into shape when you poke it. Place into a lightly greased bowl and cover with plastic wrap or a tea bowl or both. Set the bowl aside in a warm area for one hour.
While waiting for the dough to rise, create your brown sugar spread or filling.
In a bowl, combine your butter, cinnamon and sugar. Mix until all ingredients are completely combined and you have a smooth, soft, brown filling.
On a floured counter, roll out your dough. Once you have a square shape (about 30x30cm), sprinkle on half of your sprinkles. Roll over the sprinkles to embed them into the dough.
Fold the dough in the half and add the rest of the sprinkles. Roll over and continue until you have a rectangle that is about half an inch thick.
Spread your filling from left to right, but don't add filling to the top and bottom portions of the dough. Leave about half an inch of dough uncovered.
Beginning with the bottom of the dough (the side closest to you), tightly roll the dough using both hands.
Get a sharp knife and "cut with confidence" about two inch thick rolls. Place into a lightly greased bowl, leaving an adequate amount of space between each rolls for rising.
Cover, set aside for 45 minutes in a warm area.
Preheat your oven at 350 degrees.
Place the newly risen rolls into the oven for 25 minutes. Just to be safe, place a cookie sheet underneath the dish in case the brown sugar mixture melts and spills over.
While the rolls are baking, you can prepare the frosting.
If you are making the buttercream frosting, whip the butter, powdered sugar and vanilla extract in a bowl until light and fluffy. Gradually add tablespoons of milk until you have a consistency your are happy with.
If you are making the easy, more traditional icing, combine the powdered sugar, vanilla extract and milk with a spoon in a small bowl. You are looking for a honey or molasses-like consistency.
In the pictures and the video, I used the buttercream frosting, but I absolutely enjoy the regular frosting more!
Once the rolls come out of the oven, you have two options; apply the frosting/icing right away or apply after the rolls have cooled.
Add more sprinkles and enjoy!
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