Vegan Cinnamon Rolls with Maple “Cream Cheese” Frosting
Servings: 16 rolls
For the Dough
- 480 ml oat milk (full fat, at room temperature)
- 120 g vegan butter (melted, I used Miyokos but any will do)
- 50 g caster sugar
- 1 x 8g sachet of quick yeast
- 700 g plain flour
- 1 tsp fine sea salt
For the Filling
- 185 g vegan butter (room temperature)
- 155 g soft dark brown sugar
- 30 g granulated sugar
- 2 tbsp ground cinnamon
For the Frosting
- 60 g vegan butter (room temp)
- 150 g vegan cream cheese (violife is a great choice)
- 3-5 tbsp maple syrup (adjust to taste)
- 350 - 500 g sieved icing sugar
To Make the Dough
Combine the vegan milk, vegan butter and sugar in a large bowl. Due to the melted butter, the mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up very slightly.
Sprinkle the yeast over the surface and leave to bloom for one minute.
Add the flour and salt, mix to combine until a sticky mess, then cover and leave for an hour. Note: when I say sticky mess, I mean sticky mess! You won’t be able to handle it at this point but it’ll be much nicer to work with once proved.
Meanwhile make the filling.
To Make the Filling
In a medium bowl mix the vegan butter with the remaining filling ingredients until smooth. The consistency should be a nice paste, not melty and liquidy, so if it’s too warm and runny, leave it in the fridge for ten minutes to firm up a bit.
Preheat the oven to 180c. Grease a deep rectangular baking tin or roasting tray with some vegan butter.
Once the dough has proved for an hour, lightly dust a surface and turn out. Dust the top of the dough with flour and push out any large air bubbles with your finger tips before patting into a rough oblong.
Using a rolling pin, roll out the dough into a rectangle about 60cm x 30cm. Spread the dough with the cinnamon filling mixture right to the edges and roll up along the width to form a big long snake.
Slice the rolled dough in half once and then divide each half into 8 discs so you have 16 swirls in total. Lay the rolls onto the prepared baking tin and cover with cling film. Leave to rise for 25 minutes at room temp.
Once risen, place in the oven for 25-35 minutes or until each bun is lightly golden on top. Remove from the oven and allow to cool completely while you make the frosting.
To Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, blend the butter and cream cheese until smooth. Add the maple and beat to combine. Gradually add the icing sugar until you have a nice smearable thick frosting - you may not need the full amount depending on how wet your cream cheese is. The aim is to get it super thick so keep adding icing sugar until you hit perfect texture!
Top the fully cooled rolls with the frosting and serve.
Calories: 611kcal | Carbohydrates: 108g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Sodium: 349mg | Potassium: 91mg | Fiber: 3g | Sugar: 71g | Vitamin A: 934IU | Calcium: 78mg | Iron: 3mg