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The Best Cinnamon Rolls On The Planet!!

What you need: 

3/4 cup nondairy milk
1/4 cup vegan butter (I use Earth Balance), softened
2 3/4 cups flour, divided
1 (1/4 ounce) pack instant yeast
1/4 cup sugar
1 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup vegan butter (I use Earth Balance), softened

What you do: 

1. Grease a 9x13" pan. In a saucepan, heat the milk and 1/4 cup vegan butter until boiling. Remove from heat and cool until only warm. In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar. (whisk to get all the lumps out).
2. Add milk/vegan butter mixture to the dry mixture and whisk just until it forms a rough dough that pulls away from the sides of the bowl. Dump dough onto a floured board (or clean counter) and knead in the remaining half cup flour. Knead the dough for 5-7 minutes (pressing up with palms and folding again and again) until the dough is perfectly smooth.
3. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12" rectangle.
4. Combine 1/2 cup softened margarine, brown sugar, and cinnamon and spread over the entire top surface of the rectangle. Start with the long part of the rectangle and roll it up the short side. Using a serrated knife, cut each cinnamon roll about 1" thick.
5. Place cinnamon rolls in prepared pan, cover with a damp towel and let rise for 10-15 minutes. Preheat oven to 350 degrees F. After your cinnamon rolls have risen, bake 15-20 minutes, depending how gooey you like them.
Spread on some vegan icing and you'll be in heaven.
Source of recipe: This was my standby omni recipe and I've converted it! Hope you love em!

Preparation Time: 
30 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Last night I wanted something sweet, but I didn't want to go to the store. I found this recipe, and I had everything for it!!! It turned out great. The only thing I did different was sub some of the cinnamon with pumpkin pie spice. I had to because I only had a little bit of cinnamon. 

Find me on Instagram @veganbeautyandthetreats 

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These were delicious!!! I'm definitely going to save this recipe until the end of time. It was pretty easy to make and the end result was amazing. Thank you so much for posting this

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I do not see any mention of water in the instructions or ingredients and have always made these without any - it would seem that adding more moisture would make for gooey dough so I'm not sure what's going on!

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I'm a bit confused.  I'm making these right now and after reading the comments I see mention of  a 1/4 cup water.  I have read the ingredients list several times as well as the instructions and see no mention of water.  So where exactly is the water supposed to go into the recipe?

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little2ant:

Thanks and I'm happy to be an inspiration simply by following someone else's instructions and posting the results - hope you try them!

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I've made these several times and they always come out very tasty. I even brought them into work and was asked to go home and make more! Please proof your yeast with some of the milk and a spoon of the sugar separately from the rest of the milk and sugar as the first time I made these I had dead yeast and didn't know. You can just add this to the dry mix right as you're ready to add the cooled off milk and butter. 

gorgeous photo!!! i might make them for breakfast because of this photo!!!

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I've made these several times and they always come out very tasty. I even brought them into work and was asked to go home and make more! Please proof your yeast with some of the milk and a spoon of the sugar separately from the rest of the milk and sugar as the first time I made these I had dead yeast and didn't know. You can just add this to the dry mix right as you're ready to add the cooled off milk and butter. 

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AMAZING!! I didn't use all the filling, but they turned out great. They had a chewy carmel bottom on them and I used the rest of the filling to make icing. Damn good, ma'am, damn good.  ;)b

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Soooo amazing  :)>>>

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Does nutritional yeast do the same thing? Is there any difference between the two?

Regular yeast is a fungi that makes breads and other baked goods rise when warm water is added. Nutritional yeast is adeactivated form yeast, thus the bread/baked good would not rise if it were used as a substitute.

EDIT: Regular yeast is a fungi that makes breads and other baked goods rise when warm water is added. Nutritional yeast is a deactivated form of yeast, thus the bread/baked good would not rise if it were used as a substitute.
Haha sorry bout the typo  ;D

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