Bite into those pillowy vegan red velvet cinnamon rolls topped with a dollop of cream cheese icing.
Course Breakfast, Dessert
Cuisine American
Keyword baked goods, red velvet
Prep Time 30minutes
Cook Time 20minutes
Resting Time 1hour
Total Time 1hour50minutes
Servings 12rolls
Ingredients
Dough
Dry ingredients
480gall-purpose flour (4 cups)
30gunsweetened cacao powder (¼ cup)
50gsugar (¼ cup)
9gfine sea salt (1 ½ teaspoon)
9.5gquick-rise instant yeast (3 teaspoons)
Wet ingredients
60gvegan margarine (¼ cup)
310gplant-based milk, I use soy milk (1 ¼ cup)
12gwhite vinegar (1 tablespoon)
2teaspoonred gel food coloring, adjust to preferred shade
Filling
120gvegan margarine (½ cup)
160glight brown sugar(¾ cup, packed)
17gground cinnamon (2 tablespoons)
¼teaspoonground nutmeg
8tgvanilla extract(2 teaspoon)
Icing
330gpowdered sugar (2 ½ cup)
60gvegan cream cheese, I use “President’s Choice” (2 oz or ¼ cup )
15gmelted salted margarine
4gclear vanilla extract, optional (1 teaspoon)
15gplant-based milk, adjust the quantity to your preferred consistency (1 tablespoon)
Instructions
Dough
In a large bowl, mix together all the dry ingredients together. Make a hole or well in the middle of the dry ingredients.
In a saucepan, melt the margarine. Add the rest of the wet ingredients and bring the mixture's temperature between 122°F and 131°F (50°C and 55°C) ,or the temperature recommended by your yeast manufacturer.
Add the wet ingredients in the middle of the dry ingredients where you did a well. Slowly incorporate the dry ingredients into the wet ingredients with the tips of your fingers or a sturdy wooden spoon to make a shaggy dough.
Transfer the dough to a clean work surface and knead for 5 to 10 minutes, or until the ball of dough becomes uniform, smooth, and slightly elastic.
Place the ball of dough in the previous bowl and cover with a clean dishtowel. Let the dough rest for 10 minutes.
Filling
While the dough is resting, make the filling by adding all the ingredients to a medium-sized bowl and mixing them all together with a silicone spatula.
Line a large rectangular 13 by 9 inches (33 by 23 cm) baking dish with a light coat of oil or parchment paper.
Assembling
Roll out the dough to a 12 by 18 inches (30 by 45 cm) rectangle, spread the filling mixture from edge to edge using a large offset spatula, and roll the dough on itself tightly until you have an 18 inches (45 cm) log of dough.
With a serrated knife, cut 12 equal slices of the cinnamon roll log. Each roll should be approximately 1 ½ inche thick.
Place the cinnamon rolls, cut side down, in the prepared baking dish. Cover the rolls with a clean dish towel and leave them to proof for 45 minutes to 1 hour in a warm place.
Preheat the oven to 350°F or 180°C. Cook the rolls uncovered for approximately 20 minutes, or until golden brown and springy to the touch. Leave at room temperature until barely warm to the touch.
Icing
Cream together the cream cheese and powdered sugar. Slowly add in the melted margarine and plant-based milk while mixing. Adjust the consistency of the icing by adding more milk as needed.
Divide the icing equally by scooping one heaping small ice cream spoon of icing on top of each cinnamon roll. Spread the icing with the back of a spoon as needed. Serve and enjoy!