Dairy-free milk and butter plus egg replacer make these glazed cinnamon rolls the perfect vegan breakfast treat.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
363 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
Step 3
Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
Step 4
Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
Step 5
Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
Step 6
Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
Step 7
Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
Step 8
Bake rolls in the preheated oven until golden brown, about 30 minutes.
Step 9
When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.
Ingredients
½ cup white sugar
¾ cup white sugar
½ teaspoon vanilla extract
2 tablespoons water
1 cup confectioners' sugar
1 (.25 ounce) package active dry yeast
6 tablespoons water
½ teaspoon ground cinnamon, or to taste
1 teaspoon kosher salt
1 cup almond milk
⅓ cup vegan margarine (such as Earth Balance®)
3 tablespoons dry egg replacer (such as Bob's Red Mill®)
3 cups unbleached or all-purpose flour, or as needed
½ cup vegan margarine (such as Earth Balance®), melted
