One of my favorite things to “make” when I was younger were cinnamon rolls. And I say “make” as we used to just pop open those pillsbury cans, bake the pre-made rolls and slather on that frosting made of who knows what.
Well thank god times have changed, and still are a-changin’, and healthier alternatives are being shared for our childhood favorites. Vegan Richa, I bow down to ya girl! I can’t even count how many of her recipes I have made because there are just toooo many, and I don’t think there was ever one that I did not love.
And a tip I learned from my momma that I want to share is to add acid to your sweet sugary frostings/glazes. Acids balances sweet flavors, and adds the perfect zing to the recipe. Of course, taste as you go since you don’t want an overly lemon frosting, but I highly recommend you try it. It goes especially well with cream cheese frostings, too!
You can also try out my Raw Vegan Macadamia Coconut Cream as a topping for this recipe! I suggest you add a bit of acid to it too. I did not have the ingredients for it unfortunately (poor planning on my end) but I still was able to make it work with what we had in the kitchen.
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Please note: I used einkorn whole wheat flour in this recipe since I had a lot left to use, and I noticed that since it is a finer ground flour, it took a bit less water (or more flour) to make this dough. For me, I did not realize until I had added all of the water that it was too moist for me, so keep that in mind! If you would like a dough lighter in appearance, more so like the typical cinnamon roll, stick to using all unbleached all purpose flour.
- ¾ cup warm water
- ¼ cup aquafaba (chickpea brine), (or Vegan Richa suggests room temp non dairy yogurt or ¼ cup coconut milk + 1.5 tbsp flax meal, though the rolls do best with aquafaba)
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 packet active yeast
- 2 tbsp mashed banana (or applesauce)
- 1 tsp nutritional yeast (optional)
- 2.5 cups or more flour (I used 2 cups all purpose unbleached flour + ¾ whole wheat einkorn flour. For a softer roll, use all all purpose)
- + 2 tbsp or more of flour for on the board to prevent sticking
- ⅓ tsp salt
- 2 tbsp vegan milk (I used a vegan horchata)
- ⅓ cup coconut sugar
- 2.5 tsp cinnamon
- ¼ tsp salt
- 1¼ cups organic vegan powdered sugar
- 1 tablespoons lemon juice
- 2 (or more) tablespoons vegan horchata or vanilla almond milk
- Raw Vegan Macadamia Coconut Cream + a touch of lemon juice
- For photos to reference with these instructions, visit Vegan Richa.
- Preheat the oven to 350 degrees F. Line a 9 inch pie pan with parchment.
- Mix the warm-hot water, aquafaba (chickpea brine), coconut sugar, maple syrup and active yeast just until the sugar is mixed in. Let sit for a minute for the yeast to activate.
- Mix in the banana and nutritional yeast.
- Add in 2 cups flour and salt and knead about 4 to 6 mins. You may need to add more flour, few tbsps at a time, to reach a soft somewhat smooth dough.
- Roll the dough out using additional flour into a 10 by 14 inch rectangle. Be sure you use enough flour so it won't stick!
- Brush almond milk on the rolled out dough. Mix sugar, cinnamon and salt in a small bowl, then distribute evenly being sure to go to the edges. Roll the dough tightly along the longer edge to make a cylinder.
- Slice using a pizza cutter or a serrated knife. Place the slices in the parchment lined pan, and cover lightly with a moist towel and let it sin a warm place or in an oven with the light on over the rolls for 15 to 20 minutes, or until just about doubled.
- Remove the towel and bake at 350 F for 22 minutes or until just about starting to get golden.
- Let the rolls sit for a few minutes, while you make the icing or frosting of choice.
- For the frosting, add in the lemon juice to the powdered sugar, then mix in the liquid, 1 tbsp at a time, until the proper consistency is reached.
- Frost and serve.
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes and cookie recipes. However, sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan! And I should add that this post is not sponsored, and I am in no way affiliated with Vegan Richa. All opinions shared are my own.