#easy baking
Fluffy Vegan Cinnamon Rolls
1. Warm up the water until it is between 100°-115° F and add 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes. Yeast should activate.
2. Add the coconut oil, salt, 2 cups of flour, remaining coconut sugar, and stir until the mixture comes together. Add additional flour in ½ cup increments until mixture pulls away from the sides of the bowl. Turn dough out onto floured surface and knead a few times until you form a smooth ball.
3. Combine the cinnamon + coconut sugar mixture. Dust the counter with more flour, and turn the dough ball out onto the floured surface.
4. Make dough rectangle about 12x16 inches. Spread melted coconut oil over the rolled out dough.
5. Sprinkle oil with cinnamon and coconut sugar mixture.
6. Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. You should get around 12 rolls.
7. Set somewhere warm for about 40 minutes. After 40 min, put in preheat oven to 350°F. Rolls should puff up and double in size. Bake them for about 15 minutes.
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Cupcakes are good. They sing a siren song. It goes omnomnomnomnom…
Recipe makes about a dozen large cupcakes.
Ingredients
- 2 cups of standard flour (you can use wholemeal if you want, just add a bit more liquid)
- 1 cup of sugar - I like soft brown sugar, but white is fine too. If you want to use less sugar, swap out half a cup for a half cup of mashed banana.
- 1 teaspoon of baking soda
- A pinch of salt
- ½ cup of vegetable oil
- ¾ cup non dairy milk. You can use water if you want, but add a little more sugar and oil, not much.
- 1 tablespoon vanilla essence - more if you want a strong vanilla flavour, less if you want a fairly neutral taste or to use the recipe as a base.
Now, here’s where you have some options. Pick one of the following:
- 2 tablespoons of ground linseed (some call it flaxseed) and 6 tablespoons of water. You could use chia seeds instead, but they’re pricey.
- 1 teaspoon of baking soda and two tablespoons of vinegar (white, rice, or apple cider)
- ½ a cup of mashed banana or smooth applesauce (this will alter the flavour a bit)
- Two portions of egg replacer (it’s pricey around here, but that might be different where you are)
The lazy way
Preheat the oven to 175 degrees Celcius (350 Farenheight). Grease a muffin pan, or use those little cupcake paper thingies.
Combine all the dry ingredients. You should really sift them, but I’m lazy. I find just putting them all in a bowl and running a whisk (or a fork if you don’t have a whisk) through them works well enough.
Add the linseed/water mix, or whichever option you chose, the vanilla, and about half the oil and non dairy milk. Stir everything in. Add more oil and non dairy milk slowly, till you get a medium batter you can pour or spoon in the tray without too much trouble. This recipe is pretty forgiving so don’t worry too much.
Pour or spoon out the batter, and put the tray in the oven.
Come back in about five minutes to check on them. They cook quickly. You can test them by tapping a fingertip or spoon on top of one - if it bounces back a little bit, it’s ready. The “stick a toothpick in it” method also works. Toothpick should come out clean. You don’t want them to be too brown on top.
Also, the house will smell AMAZING.
Let them cool, add icing. Nomnomomnomnomnom.
