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Vegan Cinnamon Rolls rulouri cu scortisoara

Vegan Cinnamon Rolls

Fluffy vegan cinnamon rolls filled with brown sugar, cinnamon, cardamom, orange zest and cranberries, then drizzled with a simple vanilla glaze. Made with almond milk and vegan butter, so they are completely dairy-free and egg-free.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 8

Ingredients 

For the rolls:

  • 1 cup almond milk room temperature
  • ¼ cup vegan butter melted
  • 2 Tbsp sugar organic
  • ½ packet fresh yeast
  • 2 ½ cups flour divided, plus ½ cup extra for dusting
  • ½ tsp salt

For the filling:

  • ⅓ cup vegan butter
  • ⅓ cup brown sugar
  • 1 Tbsp cinnamon ground
  • ½ tsp cardamom ground
  • ¼ tsp nutmeg ground
  • 1 tsp orange zest
  • 2 Tbsp cranberries

For the icing:

  • ½ cup powdered sugar
  • 2 Tbsp almond milk
  • ½ tsp vanilla extract

Instructions

  • In a large bowl, whisk the milk with 1 Tbsp of the sugar and the fresh yeast until the yeast has dissolved.
  • Sift in 1 cup of the flour and whisk gently.
  • Cover with a towel and let sit in a warm place for about 40 minutes.
  • Preheat the oven to 180˚C.
  • After 40 minutes, the dough should be bubbly and doubled in size.
  • In a small bowl, combine the melted butter with the rest of the sugar and the salt.
  • Add the mixture to the dough and combine gently.
  • Sift in the remaining 1 ½ cups of flour.
  • Stir well, cover and let sit for 40 more minutes.
  • Once the dough has doubled in size, turn it out onto a floured surface.
  • Knead the dough lightly, adding a little more flour as needed, until it loses its stickiness and no longer sticks to the surface.
  • Roll the dough out into a large rectangle.
  • In a small bowl, prepare the filling: combine all the filling ingredients except the cranberries and whisk until smooth.
  • Spread the filling evenly over the dough.
  • Sprinkle evenly with the cranberries.
  • Roll up the dough into a log, pinch the seam closed and place it seam-side down.
  • Cut the log in half, then cut each half in half again until you have 8 rolls.
  • Place the 8 cinnamon rolls in a baking pan.
  • Cover with plastic wrap and leave in a warm place to rise for 20 more minutes.
  • Remove the wrap and place the pan in the oven. Bake for about 30 minutes, until golden.
  • Meanwhile, make the frosting:
  • In a small mixing bowl, whisk together the powdered sugar, almond milk and vanilla extract until smooth.
  • While the cinnamon rolls are still warm, drizzle them evenly with the frosting.

Notes

Makes 8 rolls. Plan for about 1 hour 40 minutes of rising on top of the prep and bake times. Best served warm the day they are baked; store leftovers in an airtight container for up to 2 days and warm them briefly before serving. Fresh yeast can be swapped for active dry yeast at roughly half the weight.