When I was pregnant with both of my kids, I had this insane craving for cinnamon buns whenever we would go to Disneyland. Yes, I call them cinnamon buns, but I am well aware they are called cinnamon rolls…(I kinda just started calling them that, and never stopped) Anyway, we had annual passes and were there once a week, so that craving added lots of pounds, and lots of unwanted advice from the docs to stop gaining so much weight. #biggirlproblems. Did I listen you ask? Yeah, um…not a chance. That ooey gooey cinnamon filling with the sweet icing on the top was just too good. I took my chances. To this day, I am still working hard to get those cinnamon buns off of my thighs. The pregnant excuse just does not work anymore.
These Light Fluffy Vegan Cinnamon Rolls are not so fatty, and can be enjoyed a little more because they are vegan, so we are replacing the eggs with coconut oil, in which that alone is worth it! They melt in your mouth.
Remember to let your yeast become alive! You can tell if it is ready, because it will become fluffy and bubbly and look a bit foamy. It is working hard!
Place them above the over which is preheating for them to proof. They should become puffy, and double in size. Once you put them in the oven, you will wish that smell would stick around all year!
- 2 1/2 cups all-purpose flour
- 4 1/2 tsp rapid rise yeast
- 1 cup warm water (no warmer than 110º)
- 1/4 cup + 1 tsp sugar
- 1/3 cup melted coconut oil
- 1 tsp. salt
- 2 tbsp melted coconut oil
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- 2-3 tbsp water
- 1/4 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Place warm water in a large bowl...no hotter than 110º or it will kill the yeast. Toss with 1 teaspoon of sugar, and all the yeast.
- Stir and let sit for a few minutes to activate. After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive.
- 2. Add the coconut oil, salt, 2 cups of flour, remaining sugar, and stir until it is well mixed together. Add the flour 1/2 a cup at a time. Make sure it is a little sticky.
- Place dough onto a floured surface and knead a few times, to form a ball.
- Place the dough back into the bowl and let it rest, while you are making the filling
- Place the cinnamon and brown sugar in a small bowl and mix together.
- Dust the counter with more flour, and place the ball onto the floured surface
- Roll dough out to a rectangle shape
- Spread melted coconut oil over the rolled out dough
- Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move it around so that all of the dough has the mixture
- Gently roll the dough up into a tight log shape horixontally.
- Using a sharp serrated knife, cut off each end, that has no filling
- Slice rolls off about 1 1/2 inch thick and place them in a baking pan, buttered or sprayed with non stick spray
- Cover with plastic wrap and set on top of you stove while it is preheating for about 20-30 minutes.
- Preheat oven to 350°F. Once rolls have puffed up and doubled in size, bake them for about 15 minutes.
- While they are baking, add the water, powdered sugar and vanilla extract until you get the consistency you want. Normally 1 cup of powdered sugar and one tablespoon of water.