HOWDY HOWDY Friends, I apologize for my delay in blogging lately. I have been working day and night to finish my Ebook and I am so excited to share all my delicious Plant-Based recipes; like these easy overnight cinnamon rolls. These cinnamon rolls are the easiest thing in the world to make and you’ll be asking yourself why you haven’t made buns at home before?!
The dough comes together in a SNAP and you’ll get to step into the wonderful world of playing with yeast!
All you have to do is roll your dough out, fill it with cinnamon-sugary goodness and ROLL IT UP.
(before going in the fridge overnight)
(THE NEXT MORNING)
The best part about these rolls is that since you make them the night before, all you have to do in the morning is take the rolls out the fridge, do a quick second proof to wake the yeast up and wah-lah you have easy peesy cinnabon like rolls!
These rolls are so amazing, slathered with plenty vegan cream cheese frosting and OH MAN. They’re ooey-gooey, and it’s safe to say you’ll be eating more than one of these bad boys. So I hope you try out my cinnamon roll recipe; it makes a great item to bring to brunches or just to make to have cinnamon rolls in your home. (no judgement)
OVERNIGHT CINNAMON ROLLS
Created by Wildsunflowerchef
- 1 package dry active yeast (2-1/4 tsp)
- 1/2 cup earth balance vegan butter, melted
- 1 cup almond milk
- 4 cups organic AP flour
- 1 tbsp cane sugar
- 2 tbsp ener-g egg replacer
- 1 tsp salt
- 2 tbsp ground cinnamon
- 1/2 cup cane sugar
- pinch of salt
- 1/3 cup earth balance vegan butter, room temp
CREAM CHEESE FROSTING
- 4 oz Daiya cream cheese style spread
- 3 tablespoons Earth balance vegan butter, room temp
- 3/4 cup organic powder sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp almond milk (+ more if needed)
- In a large measuring cup add your almond milk, heat it up in the microwave. (Your almond milk should be warm to the feel almost like bath water. NOT hot, overly high temp will kill your yeast and your buns will never rise!) Sprinkle over your TB of sugar and packet of yeast and let that bloom for around 5-10 minutes.
- In a stand mixer bowl, whisk together all of your dry ingredients. Give your yeast mixture one last stir, then add the yeast mixture & melted butter to your dry and mix with your dough hook attachment on medium speed until a ball forms and the dough pulls away from the sides of the bowl. (About 5 minutes)
(If you DO NOT have a stand mixer, kneed your dough with your hands until everything comes together, this will take sometime but you are going to get a killer arm workout in!)
- Place your dough ball into a bowl that has a little oil in it (just enough to lightly coat ur dough ball) cover with a clean kitchen towel and leave in a warm area in your kitchen to rise for about an hour – hour and a half. Your dough will double in size
- Once the dough has doubled in size, remove from the bowl and place on a lightly floured board, roll out into a large rectangle, making sure that you do not roll your dough too thin. Once it is at the correct width and length, brush on your room temp butter making sure to not miss the corners, sprinkle on your cinnamon/ sugar mixture until everything is well coated.
- Roll your dough kind of tightly and end with the seem of the dough on the bottom, using a very sharp knife cut your dough. You should get 10-12 pieces. Place in a greased baking dish, cover with plastic wrap and let them proof in your fridge overnight. (or at-least 4 hours)
- The next morning, take your rolls out of the fridge and place into a cold oven, in the rack underneath fill a large baking dish 2/3 of the way full with boiling hot water. Close the oven door then turn your oven on to 200 degrees for 30 minutes. This is the second proof that will wake your yeast up and get the fluffy tender crumb that everyone loves in a cinnamon roll. After 30 minutes your rolls should have doubled in size. Remove the pan with the hot water, and rolls then preheat your oven to 375 degrees. Place your rolls back in the oven and bake for 25-30 minutes or until golden brown and a they hold their shape when you lightly press with your finger.
- While your cinnamon rolls cook make your frosting. To make the frosting put the cream cheese and earth balance into a large bowl and whip until the butter and cream cheese have come together. Sift in the powder sugar and again whip until everything comes together, scraping the sides as needed. Lastly, add in the vanilla extract and almond milk. Once your rolls have come out the oven cover them in your frosting mixture, serve immediately and enjoy!