This recipe is everything you love about classic cinnamon rolls but without the high sugar content.
Even though these rolls are healthy, don't think you're losing any of the flavor that had you racing down the stairs Christmas morning.
I created this recipe based on a fond memory of my mom who every Christmas morning made us Pillsbury cinnamon rolls to enjoy after opening our presents.
I believe that everything we love to eat has a healthier counterpart that tastes JUST as good and can be home-made.
What Makes These Rolls so Healthy?
100% Whole Grain: An easy swap you can make in baking is using whole wheat flour instead of bleached white flour. This means you are getting a few servings of whole grains per cinnamon roll! Eating whole grains provides fiber that supports a healthy gut, and can help with lowering cholesterol and blood pressure.
Non-Dairy Milk: Swapping your whole milk for a plant milk is an easy way to get a good serving of healthy fats. If you use almond milk like me, you are also getting a good amount of Vitamin E.
Naturally Sweet: Instead of your typical white sugar, this recipe calls for coconut sugar which has a lower glycemic index so it won't spike your blood sugar and insulin the way white sugar does. You can sub the coconut sugar for monkfruit sugar as well.
Vegan Cinnamon Rolls Recipe
Servings: 8
Prep time: 20 min
Cook time: 25min
Rising time: 30 minutes
Ingredients:
For the filling:
3/4 cup coconut sugar
1 tablespoon ground cinnamon
2 tbs vegan butter or coconut oil, melted
1 teaspoon vanilla extract
For the dough:
1 1/4 cups of almond milk
4 teaspoons of instant yeast
1 tabslepoon coconut sugar or monkfruit sugar substitute
3 cups of whole wheat flour
2 1/2 teaspoons baking powder
3 tbs vegan butter or coconut oil, melted and cooled
For the glaze:
1 cup confectioners sugar
1-2 tbs almond milk
2 tbs maple syrup
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Let's Bake:
Step 1: For the filling: Combine coconut sugar and cinnamon in a bowl. Stir in the coconut oil (or butter) and vanila until mixture resembles wet sand.
Step 2: For the dough: Grease a 9 inch rond cake pan. Line the bottom of the pan with parchment paper and grease parchment. Whisk warm milk, yeast, and coconut sugar in a bowl and let sit for 5 minutes.
Step 3: Whisk flour and baking powder in a large bowl. Stir in the yeast mixture and 2 tbsp of melted butter (or coconut oil), until dough forms. Dough will be sticky. Transfer dough to a floured counter (sprinkle flour all over a large cutting board) and knead until the dough ball forms. (follow picture example)
Step 4: Roll dough into a 12 by 9 inch rectangle with long side parallel to tfhe edge. Brush dough completely with 1 tablespoon of melted vegan butter or coconut oil, leaving about 1/2 an inch without butter along the edge.
Step 5: Preheat oven to 350 degrees F. Sprinkle filling over butter and press filling firmly into dough. Cut dough into 8 strips. Roll each strip into a tight roll. Place each roll spiral up. Place buns in prepared pan.
Step 6: Cover buns with plastic wrap and let rise for 30 minutes before placing in the oven. Remove plastic wrap and place buns in the middle rack of your oven.
Step 7: Cook buns for 23-25 minutes until the edges are lightly brown. Rotate the pan halfway through baking. Loosen the buns from the sides of the pan and flip them again onto a platter. Let cool for 5 minutes.
Step 8: For the glaze: In a small mixing bowl, whisk together all glaze ingredients until smooth. Adjust consistency by adding more milk or more sugar and drizzle glaze evenly over the buns. Serve warm!
girl eating a homemade cinnamon roll in her kitchen during the holidays
These buns keep fresh in the fridge for only about 2 days. The best option if you want to bring them to a Christmas party or have them prepared for Christmas Day is to freeze them!
Are you new to cooking and want to receive helpful tips and tricks on making cooking vegan fun and easy? I will help you tap into your bodies innate capacity to heal through the power of plants! ♡ Allisun, your vegan nutritionist ~
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