This Vegan Cinnamon Roll is a version of my famous Harvest Cinnamon Rolls was created by Becky Ansell of Hampshire, United Kingdom.
Becky says, “I came across your recipe for harvest cinnamon rolls about a year or so ago while looking for a Cinnabon-style recipe (we don’t have cinnamon rolls here in England, but my husband had tried a Cinnabon and loved it) as they are not available in the U.K. I was looking for a recipe I could make for him at home. Your recipe turned out great and I am not a particularly good cook! I have made them a few times now. We have made it a new tradition to have these on Christmas morning (and birthdays, and wedding anniversary…..!).
I have since become a Vegan and have ‘veganised’ your recipe and this vegan cinnamon roll version still works wonderfully. Many thanks for your help and thanks for a great recipe that we love!”
1 cup soy milk (heated approximately 1 minute in microwave) 1/4 cup warm water (110 degrees F.) 1 teaspoon pure vanilla extract 1/2 cup vegan margarine, softened 2 eggs worth of prepared egg replacer, (I like Orgran Egg Replacer, room temperature and beaten) 1/2 teaspoon salt 1/2 cup unrefined sugar 5 cups bread flour 3 teaspoons instant or quick active dry yeast Cinnamon Filling (see recipe below) Frosting (see recipe below)
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush the 1/2 cup vegan margarine (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush.
Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place cut side up in prepared baking pan, flattening them only slightly.
The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
Two Options or Choices:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight. I have actually made them two days in advance or frozen for one (1) month.
Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometeris used by chefs all over the world.
Remove from oven and let cool slightly. Spread prepared Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
1/2 cup vegan margarine 1 cup soft brown sugar 4 to 5 tablespoons ground cinnamon
Either soften or melt the vegan margarine. In a bowl, combine brown sugar and cinnamon well. NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
1/2 tub vegan cream cheese (like Tofutti), room temperature 1/4 cup vegan margarine, room temperature 1 cup icing (powdered or confectioner's) sugar 1 teaspoons pure vanilla extract
In a medium bowl, combine vegan cream cheese (Tofutti) and vegan margarine until creamy. Add icing sugar and vanilla extract until well mixed and creamy. Refrigerate icing until ready to use and then bring to room temperature before spreading.