Cinnamon Rolls
Cinnamon Rolls
Dough:
- 50 g vegan butter (melted)
- 300 ml warm almond milk
- 1 chia egg
- 1 tbsp cane sugar
- 1/2 tbsp salt
- 2 tbsp cornstarch
- 1 bottle vanilla extract
- 500 g flour
- 7 g yeast
Filling:
- 75 g soft vegan butter
- 1 cup cane sugar
- 2 tbsp cinnamon
- 1 cup pecan nuts
Frosting:
- 1/8 cup melted vegan butter
- 3/4 cup powdered sugar
- Pinch of vanilla extract
- Combine all dough ingredients in a bread maker machine and choose settings or in large bowl and mix all well together by hand
- Let it rise until double-sized usually an hour
- Roll out dough to a big rectangle, cover with butter cinnamon and nuts
- Roll up from the longer end of the dough
- Cut the roll with a very sharp knife in 0.8 inch slices and place on a baking sheet covered with parchment paper
- Leave less than 1 inch between the rolls
- Let rolls sit and rise at a warm place for another 30 minutes
-
Preheat the oven to 390 °F
- Bake cinnamon rolls for 15 to 20 minutes
- Mix all the ingredients for the frosting together and spread over the warm rolls