Dangerously Delish Copycat Cinnabon

Oil is not a whole plant food, but this is one of two recipes in my entire repertoire in which I use a smallish portion of oil…

Vegan Cinnabon

DOUGH INGREDIENTS

• 1 cup plant milk

• 2 tsp white vinegar

• 6 tbsp aquafaba (chickpea water)

• 1/3 cup coconut oil, melted

• 4 ½ cups bread flour

• 1 tsp salt

• ½ cup organic or unrefined vegan sugar

• 1 tbsp yeast

FILLING INGREDIENTS

• 1 cup organic or unrefined vegan brown sugar, packed

• 3 tbsp ground cinnamon

• 10-15 grams coconut oil, melted

ICING INGREDIENTS

• 24 grams coconut oil, melted

• 1 ½ cups organic or unrefined vegan powdered sugar (easy to make in a blender)

• 1 tsp vanilla

• 1/8 tsp salt

• water, 1 tbsp at a time

DIRECTIONS

Heat the milk until slightly warm

To the warmed milk, add the vinegar and let sit for 5 – 10 minutes or until it starts to form “vegan buttermilk”. It won’t be pretty.

Pour the “buttermilk” and the rest of the dough ingredients in your bread machine, in order recommended by the manufacturer.

Select the dough cycle and start.

After the dough cycle is complete, turn the dough out onto a lightly floured surface, I lightly flour the top of the dough mound and loosely cover it with a piece of parchment and let it rest for 10 minutes.

While the dough rests, mix the brown sugar and cinnamon in a bowl until the two are completely blended.

After the dough has rested, roll it out into a rectangle approx 16″x21″.

Using a pastry brush, lightly coat the dough rectangle with your 10 grams of melted coconut oil.

Spread the cinnamon and sugar mixture evenly over the entire dough rectangle; press lightly to help mixture to adhere to dough.

Starting with the edge closest to your body, roll up the dough into a log (if you roll the correct way, in the end you should have a round log that’s 21 inches long).

Pinch the log closed and/or keep it seam-side down as you cut it into 18-20 equal pieces.

Place the rolls into a baking dish lined with parchment paper, cover and let rise in a warm place until doubled in size (30 minutes – 1 hour).

Bake rolls in oven preheated to 350 degrees for 20-25 minutes or until they start to brown on top.

While the rolls are baking, whisk the glaze ingredients together, adding water 1 tbsp at a time until desired consistency is reached; top rolls fresh from the oven. Best served immediately. Unfrosted rolls also freeze well.

Betcha can’t eat just one!! 🙂

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s