Overnight Vegan Cinnamon Rolls
Description
Dairy-free milk and butter plus egg replacer make these glazed cinnamon rolls the perfect vegan breakfast treat.
Ingredients
•
1 cup almond milk
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1/3 cup vegan margarine (such as Earth Balance®)
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6 tablespoons water
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3 tablespoons dry egg replacer (such as Bob's Red Mill®)
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1/2 cup white sugar
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1 (1/4 ounce) package active dry yeast
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3 cups unbleached or all-purpose flour, or as needed
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1 teaspoon kosher salt
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1/2 cup vegan margarine (such as Earth Balance®), melted
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3/4 cup white sugar
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1/2 teaspoon ground cinnamon, or to taste
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1 cup confectioners' sugar
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2 tablespoons water
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1/2 teaspoon vanilla extract
Directions
1
Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
2
Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
3
Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
4
Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
5
Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
6
Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
7
Preheat the oven to 375 degrees F (190 degrees C).
8
Bake rolls in the preheated oven until golden brown, about 30 minutes.
9
When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.