Cinnamon Rolls / Buns. Vegan Recipe

Say Hellllo to some Cinnamon Rolls! The best ever Cinnamon buns / rolls which are not floating in butter and sugar.. These addictive rolls are somewhat healthy, made with wheat, bread and cashew flour and limited oil/butter. There is obviously the sugar, which I like on the less side. But they still make for a not too decadent a breakfast. You need to make these beauties right away!
They are also Almost No knead and only 1 rise. They work well both with or without icing. These rolls are pull apart, crowded up in a cake pan. So you will definitely get more than 1 when you try to tear them apart. I say more the merrier. 

How I like them, is straight out of the oven with no icing.. All that fresh bread and fresh cinnamon scent is enough to make me anyone weak knee-ed:) Hubbs cant have enough of these either. Both me and hubbs choose icing free options even when we pick up doughnuts or cinnamon rolls anywhere. Most days the super sweet icing hurts my teeth:) Feel free to up the sugar to your taste though.

I make the dough, then roll it out to make the buns,  and they rise only once in the cake pan, and are baked after the rise. You can let the dough rise for an hour and then punch it down and make the rolls. Or store the dough overnight, then let it sit on the counter for an hour before you proceed to make the dough into rolls. Ground cashew adds the butter+egg effect and wheat flour balances out all the white flour. You can replace both with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough. The rolls are best served fresh and warm, but will keep on a cool counter for upto 2 days. 

For more Sweet Breakfast/Snack recipes, see the Collection here.

In other news, The Vegan Woman is setting up the 2013 Vegan Food blog guide. Please send in your recommendations here. Anyone who send in a recommendation can win The Sexy Vegan cookbooks, subscription to Colleen - Patrick Goudreau’s 30 day challenge and more! If you like this blog, please send in one for me too.:)

Steps:

In a large bowl, add warm water, 1 tablespoon sugar, yeast, flaxmeal. mix and let sit for 5 minutes. Finally put the camera on a stand in the kitchen.



Mix the baking powder in wheat flour.
Add all the flours, oil, salt, sugar, oil, cashew.



Mix with a spoon, then knead for 2 minutes to form a not too sticky dough.





Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)





Spread the oil/melted butter
Sprinkle filling sugar evenly on top.



Sprinkle as much cinnamon as you like. Really sprinkle a lot more.:)



Roll up the cinnamon rolls and seal the edges.





Cup up the rolls an inch wide into about 12 or more pieces.



Dip each roll bottom in some flour and place on parchment lined or greased cake pan. This helps seal the oil and sugar in the roll reducing the bottom mess. Yes I use my parchment to death:) 



The 12 rolls will fit an 8 inch cake pan with some space between them.
Spray water on top and Lightly cover pan with a towel.



Let it rise for 40-45 minutes in a warm place until most of the space is filled up by the rising rolls.



Bake at 375 degrees F for 20-22 minutes until golden.



Mix all ingredients of the Icing. Drizzle or dip in the rolls.



You dont know how difficult it was to take the pictures with the fresh rolls wanting to get in my tummy.
Eat me! 



Cinnamon Rolls / Buns
Allergen Information: Dairy-free, egg-free, soy-free, corn-free. Can be made nut-free
Makes an 8 inch cake pan full of pull apart rolls.

Ingredients:
1/4 cup water
1/4 cup almond milk(or other non dairy milk)
1 Tablespoon raw sugar or maple syrup
2 teaspoon yeast
1 Tablespoon flaxmeal(optional)

3/4 cup Bread flour (or all purpose flour)
1/4 cup raw Cashew flour (ground raw cashew)
1/2 cup whole Wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons Oil /melted earth balance
2 Tablespoons ground raw sugar or other sugar

Filling
2 Tablespoons or more melted vegan butter or coconut oil or organic canola oil
1/3+ cup raw sugar coarsely ground(or half fine powdered sugar/brown sugar and half granulated sugar)
2+ Tablespoons Cinnamon powder

Icing- Adapted from Pioneer woman's maple frosting
1/4 cup ground raw sugar or vegan powdered sugar
1/2 teaspoon instant coffee ground
1 teaspoon oil
1+ teaspoons almond milk
1 teaspoon Maple syrup
pinch of salt

Method:
In a large bowl, add warm water, 1 tablespoon sugar, yeast, flaxmeal. mix and let sit for 5 minutes or until frothy( if the yeast does not get frothy, it is most likely old  or dead).
Mix the baking powder and salt in wheat flour.
Add all the flours, oil, sugar, oil, ground cashew, warmed almond milk.
Mix with a spoon, then knead for 2 minutes until well combined.
(At this point You can let the dough rise for an hour and then punch it down and then make the rolls. Or store the dough overnight in the refrigerator, then let it sit on the counter for an hour before you proceed to make rolls. Or proceed to make rolls immediately without any rise time as below.) 
Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)
Spread the oil/melted butter liberally.
Sprinkle filling sugar evenly on top.
Sprinkle as much cinnamon as you like. 
Roll up the rectangle and seal the edges.
Cup up the rolls an inch wide, about 12 or more pieces
Dip each roll bottom in some flour and place on parchment lined or greased cake pan. The flour helps seal the oil and sugar in the roll reducing the bottom mess.
The 12 rolls will fit an 8 inch cake pan with a little space in between.
Spray water on top and Lightly cover pan with a towel.
Let it rise for 40-45 minutes in a warm place.
Bake at preheated 375 degrees F for 20-22 minutes until golden.
Remove the buns from the pan. Let cool for 5 minutes.
Icing:
Till then prep the icing.
Mix all the ingredients of the Icing to form a smooth thick mixture.
Add a few more drops of almond milk if needed.
Or you can make a simple sugar icing. Mix 1/4-1/3 cup powdered sugar and a teaspoon or so almond milk to get a thick mixture.
Drizzle as much or as little icing on the rolls. Or dip the rolls in the icing.
Serve warm.
The rolls are best served fresh and warm, but will keep on a cool counter without icing for upto 2 days.

Notes:
Cashew flour or wheat flour can be substituted with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough.



These rolls of deliciousness are being shared at Ricki's Wellness weekend. Healthy Vegan Fridays