Delicious Vegan Sunflower Butter Cinnamon Rolls

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Delicious Vegan Sunflower Butter Cinnamon Rolls

These Delicious Vegan Sunflower Butter Cinnamon Rolls are not your classic version, but are truly scrumptious in every bite. Completely fluffy, airy, and tightly rolled with a brown sugar-cinnamon mixture; these cinnamon rolls create a beautiful balance of sweet and nutty flavors, all at the same time. Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

Prep Time10

Cook Time25

Rise Time:1 20

Total Time35

Course: Dessert

Keyword: allergy-free, cinnamon rolls, dairy-free, dessert, nut-free, sunbutter, sweets, vegan

Calories: 5536kcal

Author: Shanika

Ingredients

For Dough:

3 cups organic all purpose flour (I used Bob's Red Mill)
2 cups organic Artisan bread flour (I used Bob's Red Mill)
1 packet dry fast active yeast (That's 2 ¼ tsps!)
1 tablespoon organic pure cane sugar
½ cup organic brown sugar (I used Sugar in the Raw)
¼ cup warm water (make sure it's warm + not hot!)
6 Tbsps vegan butter (I used Earth Balance)
1 ¼ cup Almond milk (Or your fave non-dairy milk!)
½ cup SunButter Creamy Butter
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For Filling:

2-3 Tbsps vegan butter, melted
1 tablespoon ground cinnamon
½ cup organic brown sugar (Sugar in the Raw is Vegan-approved!)

For Maple Glaze:

3 Tbsps vegan butter
½ cup organic maple syrup
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

For Dough:

Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the SunButter and continue to mix for a few more seconds, until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size.

For Filling:

In the meantime, you can work on the filling!
Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
In the meantime make the Maple Glaze.

For Maple Glaze:

Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently.
Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 3-4 minutes so that the glaze can thicken, whisking it ever so often.
Set aside.
Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Glaze atop the rolls using a rubber spatula and sprinkle lightly with sunflower seeds, if desired.
Bon Appetite!

Notes

STORAGE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator.

Nutrition