Recipe: Vegan Cinnamon Rolls

Ingredients

Prepare the tangzhong by whisking together bread flour, soy milk, and water, then cook until thickened.
Allow the tangzhong to cool in the fridge for about 10 minutes.
In a stand mixer, combine bread flour, brown sugar, instant yeast, sea salt, and ground cinnamon.
Make a well in the dry ingredients and add warm soy milk, melted vegan butter, and tangzhong. Mix until just combined.
Let the dough rest for 10 minutes, then knead for 15 minutes until smooth.
Cover and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.
Punch down the dough and roll it into a 12x12 inch square on a floured surface.
Prepare the filling by mixing brown sugar, melted vegan butter, ground cinnamon, and flour.
Spread the filling over the dough, roll it tightly into a log, and freeze for 10 minutes.
Cut the log into 9 equal pieces and place them in a greased pan to rise for 45 minutes.
Preheat the oven to 350°F during the last 15 minutes of rising.
Bake the cinnamon rolls for 25 minutes and let cool for 10 minutes.
For the frosting, beat together vegan cream cheese and butter, then mix in vanilla, salt, powdered sugar, and cornstarch.
Chill the frosting for at least 4 hours or use immediately on the cooled cinnamon rolls.

Servings

9 servings

Calories

468

Total fat

17g

Total carbohydrates

72g

Total protein

Sodium

288mg

Cholesterol

7mg