Made with whole wheat flour and only 9 plant-based ingredients, these Vegan Whole Wheat Cinnamon Rolls are here for you as the morning satisfaction or afternoon tea snacks.
Heat the soy milk until it's warm to the touch, about 40 C / 105 F degree.
Add the melted coconut oil, coconut sugar, and yeast to the milk. Mix to combine and let it sit for 5 minutes. In the meantime, let's mix other ingredients.
In a big bowl, add the whole wheat flour, baking powder, and salt. Mix together.
Once the yeast liquid has form bubbles, add it to the dry mixture. Start by using a fork to mix them. After most of the liquid is absorbed, change to use your hand and knead it for 5-10 minutes. If you have a stand mixer, just mix until the dough are smooth on the outside.
Place the dough into the original mixing bowl. Cover the bowl with a clean towel and place the bowl to a warm place, like the rack above your oven. Let it ferment until it's double in size, about 1 hour.
Remove the dough from the bowl. Use a rolling pin to roll it out into a long flat rectangle.
Add the filling
Use a brush to smear the coconut oil onto the roll-out-dough.
In a small bowl, mix the coconut sugar and ground cinnamon. Sprinkle the mixture onto the dough. Use your hand to gently pat the sugar-cinnamon mixture so it sticks to the dough.
From the long side, roll the dough as you do to the cake rolls. Seal the end with some coconut oil. Use a sharp knife to divide it into 6-8 pieces. (I made 7, which might be a lucky number?)
Line the bottom of a 6" cake pan. Place the rolls into the pan, spaced evenly.
Cover the pan with a clean towel and let it ferment again in a warm place until the become about 1.5 bigger. It should take about 30-60 minutes. For the last 10 minutes, preheat the oven to 175 C / 350 F.
Once the cinnamon rolls have grown up, remove the towel and place the pan into the oven to bake for about 10 minutes first at 175 C / 350 F. Then add a dash of soy milk to each roll and return to bake for another 15 minutes until the dough is firm to the touch and your kitchen smells AMAZING.
Once the cinnamon rolls are baked, transfer the pan to a wire rack to cool down for 10 minutes. While we're waiting, let's make the coconut glaze.
To make the coconut glaze
Melt the coconut butter by using a double boiler or a microwave.
In a small bowl, mix together the coconut butter, warm water, maple syrup, and vanilla. You can adjust the amount of water according to how thick you want your glaze to be.
Drizzle the glaze onto the cinnamon rolls and EAT!
Video
Notes
Storage & reheating: Store in the freezer for 2-3 weeks. Let it defrost at room temperature for a while, sprinkle some water on them, and reheat in the oven before eating.