Dairy free
Nut free
Vegan
60 minutes
12 servings
Ingredients
- 1 1/2 cups warm-hot water
- 1/2 cup aquafaba (chickpea brine)
- 2 tbsp coconut sugar
- 2 tbsp bumble bloom Cinnamon
- 2 packet active yeast (2½ tsp)
- 4 tbsp oil (or melted vegan butter)
- 2 tsp nutritional yeast
- 5 cups or more all-purpose organic flour
- 2/3 tsp salt
- 6-8 tbsp melted vegan butter
- 6 tbsp bumble bloom Cinnamon
- 8 tbsp toasted walnuts or pecans (optional)
- 4-6 tsp Ceylon cinnamon powder
- 1/2 tsp salt
Directions
- Preheat your oven to 350F.
- Line an 8 x 8-inch brownie pan or 9-inch pie pan with parchment paper.
- Mix the first 5 ingredients until the sugar is mixed in. Let sit for a minute for the yeast to activate.
- Add in the oil and nutritional yeast and mix in.
- Add 2 cups flour and salt and knead. Add more flour, a few tablespoons at a time, to make a soft somewhat smooth dough (4 to 6 mins).
- On a floured surface, roll out the dough into a 10 x 14-inch rectangle.
- Spray or brush oil or vegan butter on the rolled-out dough (you’ll need 3-4 tablespoons of melted vegan butter).
- Mix the next 4 ingredients together to make the filling & brush it onto the dough.
- Roll the dough tightly along the longer edge to make a cylinder.
- Slice using a pizza cutter or floss or a serrated knife. Place the slices into your parchment-lined brownie baking pan or pie pan. Spray or brush oil on top.
- Cover lightly with a towel and let the pan sit on the warming oven for 15-20 minutes or until just about doubled. Remove the towel.
- Bake at 350 for 27-30 minutes or until golden on some edges (just about starting to get golden).
- Remove from oven and let the rolls sit for a few minutes, while you make the frosting. Frost and serve.
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