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Tasty Vegan Cinnamon Rolls
Tasty Vegan Cinnamon Rolls
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
175 minutes
Delicious vegan cinnamon rolls with moist sweet potato, surprisingly vegan!
Ingredients:
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 0.5 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 1 teaspoon white sugar
  • 2 (.25 ounce) packages active dry yeast
  • 5.5 cups all-purpose flour
  • 1 cup mashed sweet potatoes
  • 0.25 cup soy yogurt
  • 0.25 cup vegan butter (such as Earth Balance®), melted
  • 2 tablespoons grated orange zest
  • 1.5 teaspoons salt
  • 1 teaspoon baking soda
  • nonstick cooking spray
  • 2 cups firmly packed light brown sugar
  • 1 cup chopped toasted pecans
  • 0.75 cup vegan butter (such as Earth Balance®), melted
  • 2 tablespoons ground cinnamon
  • 0.25 cup vegan cream cheese substitute (such as Tofutti™)
  • 1.5 cups powdered sugar
  • 3 tablespoons soy milk
Instructions:
  • Mix soy milk and apple cider vinegar together, then allow to sit for 5 minutes.
  • In a food processor fitted with the metal blade, pulse water, sugar, and yeast just until combined. Remove the blade and scrape yeast mixture into the bowl. Let it stand for 5 minutes.
  • Place the short plastic dough blade in the food processor. Begin by adding 1/2 cup of flour and processing for 2 minutes. Follow by adding the remaining 4 cups of flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda. Process the mixture for 2 minutes. Finally, add the remaining 1 cup of flour and process until a dough forms and holds its shape, which should take about 2 more minutes.
  • Place the dough in a well-greased bowl, ensuring all sides are coated. Cover with plastic wrap and allow it to rise in a warm, draft-free spot until it doubles in size, which should take 1 to 1 1/2 hours.
  • Combine brown sugar, pecans, vegan butter, and cinnamon in a bowl for the filling. Lightly grease a 9x13-inch baking pan.
  • After punching down the dough, transfer it to a lightly floured surface and roll it out into a 10x18-inch rectangle. Evenly spread the filling, leaving a 1-inch border at the top and bottom. Roll the dough from one long side like a jelly roll. Cut into 12 equal slices and place them in the baking pan. Cover with plastic wrap and let rise in a warm, draft-free area for 30 minutes.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Bake rolls in the oven until beautifully golden, about 17 to 20 minutes. Remove and flip onto a baking sheet, then onto a serving platter. Allow to cool for 20 to 30 minutes before serving.
  • After the rolls have cooled, whip the cream cheese alternative until creamy. Incorporate the powdered sugar and soy milk until mixture is smooth.
  • Generously slather warm rolls with the luscious glaze before serving.

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