New Year Celebrations are upon us, and I for one am very excited indeed. Not that you should use the turn of a new year as the sole justification for making positive change in your life, but it can be damn good motivation to wipe the slate clean and start over.
I believe in starting the year as you mean to go on, so however you're celebrating (or not, as the case may be), do yourself a favor and indulge in some deliciousness at least. This recipe is ridiculously easy, comforting, and perfect to share with others. Whip up to feed the masses that have been sleeping on your floor after last night's party, or take them over to that brunch you're having with your girlfriends. Everyone loves a cinnamon roll, and this recipe is super easy--no yeast/dough-rising time required.
If you do decide to indulge, be sure to take a picture and use the hashtag #peacefuldumpling--it makes our day!
YIELDS
14 rolls
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup unsweetened almond milk, plus additional tablespoons as needed
- 3 tablespoons, 3 tablespoons vegan butter, divided
- 3 cups all-purpose flour
- 1 tablespoon, 1/4 cup cane sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 1/2 teaspoon baking powder
- optional 1 cup powdered sugar
Directions
1. Preheat oven to 350°F/180°C and grease an 8x12 inch baking pan or casserole dish and set aside.
2. Melt 3 tablespoons of butter either in a saucepan over a low heat, stirring continuously, or in the microwave in 30-second increments. Then, transfer to a large bowl.
3. Add in almond milk and stir.
4. Add in the single tablespoon of cane sugar plus salt and stir again.
5. In a separate bowl, combine the flour and baking powder.
6. Add the flour/baking powder to the wet mix in half-cup measurements while stirring to combine. You may not need all 3 cups. Stop when a holdable dough has formed. Then, transfer onto a lightly-floured surface and roll out to a large, thin rectangle.
7. Melt the second 3 tablespoons of butter and, using a pastry brush, spread onto the entire surface of the rectangular-shaped dough. You should have some spare after doing this, but keep to one side as we'll use in a moment!
8. Combine 1/4 cup sugar and cinnamon in a small bowl, then sprinkle evenly over the buttery surface.
9. Roll the dough tightly lengthways until the roll has formed. Position seam-side down against the work surface and slice into 1-1.5 inch buns pushing straight down using a sharp knife. (NOTE: I find that either a serrated or santoku knife makes for the cleanest cut).
10. Position the rolls in the pan and using the pastry brush and leftover butter from earlier, brush over the surface of the rolls to help them golden during baking.
11. Bake for 25-30 minutes until golden and cooked through. Serve immediately, optionally frosting with a simple mix of powdered sugar and few tablespoons almond milk. NOTE: Best served warm immediately, but can also be kept in an airtight container for up to two days. I recommend warming before serving to once more soften the dough.
2. Melt 3 tablespoons of butter either in a saucepan over a low heat, stirring continuously, or in the microwave in 30-second increments. Then, transfer to a large bowl.
3. Add in almond milk and stir.
4. Add in the single tablespoon of cane sugar plus salt and stir again.
5. In a separate bowl, combine the flour and baking powder.
6. Add the flour/baking powder to the wet mix in half-cup measurements while stirring to combine. You may not need all 3 cups. Stop when a holdable dough has formed. Then, transfer onto a lightly-floured surface and roll out to a large, thin rectangle.
7. Melt the second 3 tablespoons of butter and, using a pastry brush, spread onto the entire surface of the rectangular-shaped dough. You should have some spare after doing this, but keep to one side as we'll use in a moment!
8. Combine 1/4 cup sugar and cinnamon in a small bowl, then sprinkle evenly over the buttery surface.
9. Roll the dough tightly lengthways until the roll has formed. Position seam-side down against the work surface and slice into 1-1.5 inch buns pushing straight down using a sharp knife. (NOTE: I find that either a serrated or santoku knife makes for the cleanest cut).
10. Position the rolls in the pan and using the pastry brush and leftover butter from earlier, brush over the surface of the rolls to help them golden during baking.
11. Bake for 25-30 minutes until golden and cooked through. Serve immediately, optionally frosting with a simple mix of powdered sugar and few tablespoons almond milk. NOTE: Best served warm immediately, but can also be kept in an airtight container for up to two days. I recommend warming before serving to once more soften the dough.
Also by Kat: Gluten-Free Vegan Dark Chocolate & Sea Salt Flapjacks
Related: Ginger Matcha Green Tea Cupcakes
Gluten-Free & Vegan Blueberry Scones
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Photos: Kat Kennedy
