Vegan No Knead Cinnamon Rolls
Ingredients
Dough
-
4
cups
unbleached all-purpose flour
-
½
teaspoon
fine sea salt
-
½
teaspoon
active dry yeast
-
1 ⅔
cups
room temperature water
Filling
-
2
tablespoons
vegan butter, melted
-
¾
cup
light brown sugar
-
1 ½
tablespoons
ground cinnamon
-
pinch
fine sea salt
-
pinch
vanilla powder (optional)
Glaze
-
1
cup
powdered sugar, sifted
-
2-3
tablespoons
almond or other plant-based milk
-
pinch
sea salt
-
pinch
vanilla powder (optional)
Instructions
- The night before, mix the flour, salt, yeast, and water in a large bowl until combined and shaggy.
- Cover the bowl tightly and let it rest in a warm spot for up to 18 hours.
- The next day, prepare the filling by mixing the brown sugar, cinnamon, salt, and vanilla powder in a small bowl.
- Flour your work surface and roll out the dough into a rectangle about 14 inches wide and 11 inches tall.
- Brush the dough with melted vegan butter and sprinkle the brown sugar mixture evenly over the top.
- Roll up the dough from the long side to form a log and cut it into 12 even rolls.
- Arrange the rolls in a lined baking dish and let them rise for 40 minutes until they double in size.
- Preheat the oven to 350°F and bake the rolls for 20-22 minutes until golden brown.
- Let the rolls cool for at least an hour before glazing.
- For the glaze, whisk together powdered sugar, plant-based milk, salt, and vanilla until smooth.
- Drizzle the glaze over the cinnamon rolls and enjoy.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
250
Total fat
5g
Total carbohydrates
50g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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