Best Swedish Cinnamon Rolls Vegan Recipes

SWEDISH CINNAMON ROLLS (VEGAN)

Swedish Cinnamon Rolls (Vegan) image

These aren't the gooey sickly sort of cinnamon rolls you get at the mall! They're not overly sweet, the sort of thing you would have with tea or coffee in the morning. I came across this "Swedish" version on the blog: http://dieflaschenpost.blogspot.com. I'm not an experienced cinnamon bun baker, this was actually my first attempt. I can see now why they're so popular, because they're quite fun & easy to make. These have a subtle cardamom flavour, which I suppose you could sub with another spice if you choose. The original version didn't include any whole wheat flour...you could adjust to all regular flour if you choose. I tried it with more whole wheat as well as with oil and the results weren't as good. They're very pretty out of the oven, it seems a shame to ice them! Although, took to a school event and did ice them with a simple frosting to please the masses. :) Prep time includes the approximate rising time.

Provided by magpie diner

Categories < 4 Hours

Time 2h10m

Yield 12 rolls

Number Of Ingredients 15

Ingredients

2/3 cup soymilk
2 teaspoons dry active yeast
1 teaspoon sugar (or sub honey or agave nectar)
2 tablespoons soy yogurt (plain or vanilla)
1/4 cup sugar (I use organic evaporated cane juice)
1/2 teaspoon salt
1 1/2 teaspoons ground cardamom
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/4 cup Earth Balance margarine, cold (cut into small pieces)
2 tablespoons Earth Balance margarine, room temperature
2 tablespoons sugar
1 tablespoon cinnamon
soymilk (to brush on top)
sugar (to sprinkle on top)

Steps:

Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing.
Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size.
Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.
Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.
Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size.
Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

The Best Ever Vegan Cinnamon Rolls Recipe by Tasty image

Here's what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract

Provided by Merle O'Neal

Categories Desserts

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegan butter, to coat the foil pan
2 cups almond milk, at room temperature
½ cup vegan butter, melted
¼ cup organic sugar
1 packet active dry yeast
5 ½ cups flour, divided
1 teaspoon salt
¾ cup vegan butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla extract

Steps:

Generously rub two disposable foil pie pans with vegan butter.
In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
Preheat oven to 350˚F (180˚C).
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
Spread the softened vegan butter evenly over the dough.
Sprinkle evenly with brown sugar and cinnamon.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
While still warm, drizzle evenly with frosting.
Enjoy!