When I was little, I remember my mom taking me along to go shopping at the mall. Bless her for putting up with me. All I remember was hiding in the middle of clothing racks and complaining about how bored I was. The highlight of these trips was that once in a while we got to share a Cinnabon afterwards in the food court. I can still remember the gooey texture and mouthwatering cinnamon and sugar smells. Though not the most healthy treat, it was something that was very special.
I created these cinnamon rolls with that experience in mind. No guilt, just pure enjoyment and utter bliss from taste, texture, and smells. I used local flour that our bakery down the street sold me, and I swear it made such a huge different in the final product! These cinnamon rolls are completely vegan, but you can’t even tell. I also added in a bit of cardamom for a spicy pop.
Cinnamon rolls are a labor of love. I recommend baking them the day before you want to eat them, as it can be a process. They will keep for up to three days covered, in the fridge. To reheat, pop them in the oven at 350 for 5 minutes.
For Dough
1/4 cup warm water
Pinch of sugar
1 packet dry active yeast
1/4 cup coconut oil
1 cup almond milk
1/4 cup maple syrup
3/4 teaspoon salt
3 cups good quality flour (local if you have access to it!)
Dissolve a pinch of sugar into a small bowl of 1/4 cup warm water. Sprinkle the yeast on top. Mix gently and let sit for about 10 minutes. Mixture will become foamy and aromatic.
Set a small saucepan over medium heat, warm the coconut oil and whisk the almond milk and maple syrup together until fully combined. Let cool.
Mix salt and flour in a medium sized bowl. Slowly add the yeast mixture and the cooled liquid mixture. Using a rubber spatula, mix until just combined.
Turn dough out onto a floured surface and knead dough for about 4 minutes. Dough will be very sticky (that’s totally normal!). Keep adding small amounts of flour as you go until dough is smooth and elastic. Work dough into a round ball. Wash out bowl and lightly oil. Place dough ball in bowl and cover. Let sit for 60 minutes in the warmest spot in your house (I put mine in the oven and turn on the oven light). Dough should double in size – if yours doesn’t, continue to let sit.
Make filling and pan sauce while you wait.
For Filling
1/2 cup organic cane sugar
1 1/2 tablespoons of ground cinnamon
1 teaspoon ground cardamom
2 tablespoons coconut oil
Mix sugar, cinnamon, and cardamom in a small bowl. Set aside.
Melt coconut oil in a small bowl or mug in the microwave until melted. Set aside.
For Pan Sauce
1 can of full-fat coconut milk, chilled for 24 hours
2 tablespoons brown sugar
Open the can of coconut milk and scoop 1/4 cup of the solid white coconut cream into a medium saucepan. Save the rest in the fridge. Whisk in the brown sugar until coconut is just melted. Transfer sauce to a 9- by 13-inch casserole dish, or 9-inch pie dish. Spread sauce evenly into pan.
Time to Assemble!
Sprinkle flour onto a clean cutting board or other surface big enough to roll out dough. Gently remove dough from bowl and knead for 1-2 minutes in your hands to work out the big air bubbles. Once kneaded let the dough rest on the prepared rolling space for at least 10 minutes. Roll out the dough into a large rectangle. Using a pasty brush, spread oil evenly on top of dough. Sprinkle with the sugar, cinnamon, and cardamom mixture. Roll the dough up tight, starting at the short side of the rectangle. Using a serrated knife, cut dough into 9 rolls. Place rolls into prepared baked sheet or pie dish. Cover and let rise again for 45-60 minutes (I know- not again! But I promise these will be worth the wait). Prepare frosting while you wait.
Frosting
1 8oz container of vegan cream cheese
1 cup of powdered cane sugar
1 teaspoon of unsweetened unflavored almond milk
Combine all ingredients using a mixer starting on slow. Once everything is well enough incorporated turn speed up to high until frosting become smooth creamy.
Bake and Assemble
Remove cover from dough. Bake at 350 degrees for 23-26 minutes, or until rolls have started to brown. Remove from oven and allow to cool for 10 minutes. Drizzle on frosting. Enjoy!
