Easy Vegan Cinnamon Rolls

Hey. So. You’re about to be super pleased with these 7-ingredient cinnamon rolls.

While in Africa (yes, I am in Africa – Kenya, to be exact), I was gifted the inspiration to make cinnamon rolls with the limited ingredients on hand.

The flour isn’t gluten free or organic. I had to use regular butter (you won’t find Earth Butter in Kitale), and the pan I used was HUGE (no small loaf tins, unfortunately), so they are misshapen and could be healthier…

But, they’re still amazing.

Adapt the recipe to what you have on hand and celebrate life! …Because there is so much for you to be grateful for in this present moment.

Also, please follow me on Instagram to keep up to date with where I am and all I’m doing.

At present, I am volunteering with Organics4Orphans in Kenya, teaching students how to make food their medicine as teachers with the organization lead month-long courses on how to grow organic, biodynamic, and sustainable plant food.

It’s AMAZING. I’m exactly where I belong right now, and that is an incredible feeling.

Here are some Instagram peeks at what I’ve been up to…

Screen Shot 2016-02-02 at 2.39.26 PM — Instagram: @AmandaFroelich

And now, lovelies, yes. The scrumptilumptious Cinnamon Buns I prepared for the founders and fellow volunteers so they might be even happier than they already are doing God’s work.

I hope you enjoy this recipe, adapted from Minimalist Baker!

Preparation Time: (Total) 1 Hour 55 Minutes

Serving Size: 8 – 9 Rolls

Ingredients:

1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
1 cup (240 ml) unsweetened plant-based milk (I used cashew, almond milk is a great choice)
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 coconut sugar (I used raw honey in Africa), divided*

Directions:

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp butter 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 (or raw honey) 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 coconut 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.
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 a comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp butter (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.

Wow.