- 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
- 1 cup (240 ml) unsweetened plain almond milk
- 1/2 cup (112 g) Earth balance (vegan butter), divided
- 1/4 tsp salt
- 3 cups (408 g) unbleached all purpose flour*
- 1 1/2 tsp ground cinnamon
- 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided*
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup (68 g) at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Optional: Frost with dairy free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
* You can use regular yeast, but it will require more time to let them rise properly.
* I have not tried making this recipe gluten free, however, many of you have had success with a blend of spelt flour or whole wheat pastry. But for classic, fluffy cinnamon rolls, I recommend unbleached all purpose.
* I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
* Nutrition information does not include any frosting.
Serving size: 1 roll
Fat: 9 g
Saturated fat: 3 g
Carbohydrates: 34 g
Sugar: 5 g
Sodium: 174 mg
Fiber: 1.4 g
Protein: 4.2 g