Have you ever made cinnamon rolls?
They're surprisingly easy and if you have teenagers around they will bow down and worship you when you make this.
My picky teen (who just happens to have a nut allergy) was raving about his nut free cinnamon rolls that I made. Believe it or not a few hours before, he had asked me to buy him said rolls while at the mall and I of course said my new favorite line, “oh, I’ll make it for you.”
Sometimes I get a frown because he knows it’s going to be a vegan version but he’s always surprised at how well it turns out.
Too shorten this cinnamon roll recipe even more, I opted to use cinnamon sugar instead of the usual cinnamon and sugar separately. For the past few months I've been trying to use the cinnamon sugar in something and this was the perfect recipe, I also didn't need to measure to use it. I simply covered the entire surface of the rolled out dough with it.
The glaze I made to top the rolls reminded me of the Cinnabon’s I used to eat as a working teen many moons ago. It’s just a simple sugar mixture but it wasn’t too much in my opinion.
I happen to be one of those people that likes a little crunch in certain things I eat, so I wanted to make a version that allowed that. Since sunflower seeds are not overpowering in their taste I decided to toast them and add them to the recipe. The toasted sunflower seeds by themselves turned out so good, I ate the left overs while making the cinnamon rolls.
I think this is a great holiday treat and with Easter coming up, I might have to make another batch.
In hindsight, I should have rolled out the dough a little more to avoid the uneven rolls but they still turned out moist, delicious, and fluffy.
Easy Vegan Cinnamon Rolls (nut free)
- 1 packet instant (or rapid-rise) yeast (2 1/4 tsp)
- 1/2 cup Earth balance butter
- 1 cup unsweetened plain non dairy milk (I used Ripple pea milk)
- ¼ tsp salt
- 2 1/2 cups all-purpose flour
- 1 - 2 Tbsp cinnamon sugar (to taste)
- 1 Tbsp of toasted sunflower seeds (optional)
- Pour milk in a bowl, sprinkle yeast then wait about ten minutes (I didn't mix it, just left the yeast on top)
- Toast sunflower seeds while you wait, takes 5 minutes to make. Throw seeds in pan, swirl around as it heats up until it turns golden brown.
- Go back to milk mixture, pour in sugar and salt. Then add flour, a little at a time. I used about 2 cups.
- Place on floured surface then knead into a ball. Place in a lightly greased bowl, cover with plastic wrap or damp towel for about an hour.
- Roll out onto floured surface about 16'' but not too thin, then roll from wide part into a log. Cut into equal sizes. You can cut the first roll then use that one to measure other rolls.
- Cover 9" cast iron skillet with parchment paper, butter or oil bottom to help it stick to pan. Place rolls in pan cut side up, sprinkle seeds if using then let rise again (about 30 minutes)
- Heat oven to 350 degrees, once heated, place skillet with rolls in oven. They should be almost as high as pan. Bake for 30 minutes or until brown.
- Pour glaze after rolls have been out for about 10 minutes and are still warm. Drizzle white sugar syrup optional.
¼ cup brown sugar
2 tbsp vegan butter or coconut oil
1 tbsp toasted raw sunflower seeds (optional)
¼ cup rice milk
White Frosting Drizzle (optional)
1 tbsp non dairy milk
1 cup or more powdered sugar
Whisk together until thick and gooey enough for drizzling. (Note: it should not be too runny)