Hey guys! Check out the awesome video that Jesse produced for me at the end of this post – first of many delicious videos on our YumTube!
Sometimes (a lot times) being an adult is enough to make me want to hide under the covers with Loki and not come out. Anyone else feel the same? The bills alone are enough to send the most “adult” of us into hiding. Then there’s the household cleaning, the car maintenance, doing “productive” things with your time, working out so it doesn’t all head south, and taking yourself to the doctor every once in a while (at what age do they stop giving you lollipops??). Yeah, take me back to where my biggest worry was that I didn’t have the “cool” brand of jeans in high school.
That being said, being an adult has its perks, like renting a car, not wearing diapers, staying out late (I still go to bed at 9pm…), Pizza Tuesday (yeah, that’s a thing in our house),
deciding that a 9-5 office gig just isn’t for you and trying to make this blog a real career …and baking cinnamon buns midweek (who says they’re strictly a weekend brunch item??)
And here it is! The first addition to our YumTube (haha, too cheesy? ..NEVER!) section of the blog – big thanks to Jesse for his video skills.
Vegan Cinnamon Rolls with Almond Glaze
3 1/3 cups all purpose flour
2 1/4 teaspoons dry active yeast
1/4 cup warm water
1/3 cup cane sugar
1/4 cup coconut oil, liquid form
1 cup unsweetened almond milk
1 teaspoon salt
2-3 tablespoons coconut oil, liquid form
3/4 cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
1/2 teaspoon almond extract
2 tablespoons unsweetened almond milk
For the dough – Activate the yeast and 1 teaspoon of sugar in 1/4 cup warm water, let rest in warm place for roughly 15 minutes. In a small bowl, mix warm almond milk, coconut oil and sugar together. When done proving, add yeast to milk mixture and gently stir. In a large mixing bowl, whisk together flour and salt. Create well in center of flour mixture, pour milk yeast in. Stir gently with spatula. Turn out dough onto floured counter and knead for 5 minutes. Add up to 1/4 cup more flour if needed. Place dough in grease bowl, cover and let rise in warm area for 1-2 hours, or until double in size.
For the filling, in a small bowl whisk together brown sugar and ground cinnamon. Melt coconut oil in separate small bowl.
When dough has finished rising, roll out onto floured counter into large rectangle. Dough should be between 1/4 and 1/2 inch thick, depending on how thick you like your rolls. Using the back of a spoon, spread melted coconut oil over dough, sprinkle brown sugar mixture on top evenly. Roll up dough. Using dental floss technique or a knife, cut rolls. Place rolls in lightly greased pan, cover and let rise again for roughly 1 hour or until almost doubled in size again.
When done rising, bake for 25 minutes at 350° or until golden brown on top. Let cool 10 minutes.
Prepare the icing in a small bowl by whisking together powdered sugar, almond milk and almond extract. Drizzle over rolls. Enjoy!
Will keep in air tight container, refrigerated up to 1 week.