Tasty Vegan Cinnamon Rolls
Description
These tasty vegan cinnamon rolls made with mashed sweet potatoes for moistness are so delicious you won't even guess they're vegan!
Ingredients
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1 cup soy milk
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1 teaspoon apple cider vinegar
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1/2 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
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1 teaspoon white sugar
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2 (1/4 ounce) packages active dry yeast
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5 1/2 cups all-purpose flour
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1 cup mashed sweet potatoes
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1/2 cup white sugar
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1/4 cup soy yogurt
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1/4 cup vegan butter (such as Earth Balance®), melted
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2 tablespoons grated orange zest
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1 1/2 teaspoons salt
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1 teaspoon baking soda
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nonstick cooking spray
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2 cups firmly packed light brown sugar
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1 cup chopped toasted pecans
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3/4 cup vegan butter (such as Earth Balance®), melted
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2 tablespoons ground cinnamon
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1/4 cup vegan cream cheese substitute (such as Tofutti™)
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1 1/2 cups powdered sugar
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3 tablespoons soy milk
Directions
1
Combine soy milk with apple cider vinegar; let sit for 5 minutes.
2
Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
3
Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
4
Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5
Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
6
Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
7
Preheat the oven to 400 degrees F (200 degrees C).
8
Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
9
While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
10
Spread glaze on rolls. Serve warm.