No products in the cart.
Vegan Gingerbread Cinnamon Rolls
1 hour 45 mins
You don’t need to be a vegan to love these cinnamon rolls. Flax seed and water makes the egg substitute … so interesting! Just a bit of a warning though… the black and cayenne pepper really adds a kick which we loved but not for everyone. Also, I didn’t add the frosting and didn’t miss it. I’m definitely making these for Christmas morning (or any special morning) breakfast.
- 1 tablespoon ground flax seed + 3 tbsp water
- ¾ cup unsweetened plain non-dairy milk (I used almond milk)
- ¼ cup vegan butter, (I used 3 TBS of Olive This Olive That extra virgin olive oil)
- 2½ cups unbleached all-purpose flour
- 1 packet active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup room temperature water
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- ⅓ cup vegan butter (I used 4.5 TBS of OTOT Extra Virgin)
- 1½ cups powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 3 tablespoons unsweetened plain soy milk or other unsweetened plain non-dairy milk
- Mix the ground flax seed and water in a small mixing bowl and set aside to thicken and become a flax “egg”.
- Combine the soy milk and vegan butter in a microwave safe container and microwave for 30 seconds. Stir, and microwave another 20-30 seconds.Alternatively, you could warm the soy milk and vegan butter on the stove. Do not boil. Liquid should not exceed 140°. Ideal temperature is 110-120°. If it is too hot it will kill the yeast.
- Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
- Pour the soy milk and butter mixture into the bowl (remember, it should be between 110-120° F). Also add the water and flax egg and use a whisk to stir. If you have a standing mixer, you can use that instead.
- Once it’s too sticky to whisk, use your hands to combine the ingredients.
- Transfer the dough onto a floured workspace, and knead it until you’ve got a smooth dough ball.
- Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.
- Make the filling for the rolls by combining the brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl.
- Melt ⅓ cup of vegan butter.
- Preheat oven to 375°.
- Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
- Roll the dough until it is about ⅙th inch thick, and about 12×16 inches.
- Brush the dough with the melted butter, and top with sugar spice mix.
- Roll the dough tightly (watch my video to see how it’s done).
- Carefully cut the roll into 1 inch slices, you’ll have about a dozen. Or cut them a little thicker to make 8 larger rolls.
- Place the rolls onto a greased skillet or baking dish (about 10×10).
- Bake for 30 minutes, until they’re slightly golden on the top.
Make Gingerbread Frosting
- Place powdered sugar in a mixing bowl, and stir in the cinnamon and ginger powder.
- Add the soy milk, and whisk until creamy. Add more soy milk if you want it thinner.
- Remove rolls from oven, and allow to cool for 5-10 minutes.
- Top with Gingerbread Frosting, and serve immediately.
Adapted from Source: Jenné Claiborne of the blog Sweet Potato Soul