Vegan Cinnamon Rolls with Maple Icing (Free of refined sugar

• Vegan

• Refrigerated

  • 1 1/8 cup Almond milk

• Condiments

  • 2 tsp Maple syrup

• Baking & Spices

  • 2 tsp Active yeast
  • 3 cups All-purpose flour, organic
  • 2 scant tbsp Cinnamon, ground
  • 3/4 tsp Maple extract
  • 1 pinch Nutmeg
  • 19 1/8 tbsp Palm sugar
  • 1 tsp Pink salt
  • 1 tbsp Tapioca starch

• Oils & Vinegars

  • 3 2/3 tbsp Coconut oil

Found on whereyougetyourprotein.com

Description

Ingredients

• 1 cup almond milk, warm to the touch
• 2 teaspoons active yeast (or 1 packet)
• 3 Tablespoons + 1/4 teaspoon coconut sugar, divided
• 2 Tablespoons coconut oil, melted
• 3 cups organic all purpose flour
• 1 teaspoon pink salt
• pinch of nutmeg
• 1 ½ Tablespoons coconut oil, softened to be spreadable
• ½ cup coconut sugar*
• 2 scant Tablespoons ground cinnamon
• pinch of salt, optional but I feel it helps enhance the flavors.
• 1/2 cup coconut sugar*, blend into a powder using a high speed blender or coffee grinder
• 1 Tablespoons tapioca starch
• 1/2 teaspoon coconut oil
• 3/4 teaspoon maple extract
• 2 teaspoons maple syrup, more if needed
• 1 teaspoon almond milk, more if needed

Directions

• Start by warming the almond milk in a small sauce pan. Once warmed to the touch (about bathwater temp) move your pan to a cooled burner. Add 1/4 teaspoon coconut sugar and the yeast. Let sit for about 15 min to activate the yeast. Note: If your almond milk is heated too long, wait for it to cool to ideal temp before adding the sugar and yeast.
• Meanwhile, in a large bowl mix the dry ingredients: flour, remaining 3T coconut sugar, salt and nutmeg and make a well in the center of the mixture.
• Once the milk/yeast mixture foams, whisk in the oil.
• Now, add the wet ingredients to the dry. Mix together until combined.
• Turn dough out on a clean floured surface. Knead the dough for about 3-5 min. (If you have a handy KitchenAid mixer, now would be the perfect time to use it!) The dough should be slightly sticky, but not sticking to your hands. If it sticks to your hands, dust your hands and the dough with more flour.
• Once the dough has come together, is slightly sticky and smooth, form it into a ball and cover with a tea towel. Let rest for 15 minutes while you prep the filling and oil a 9x9 inch square dish.
• Combine the cinnamon and sugar in a bowl.
• After the dough has rested, flour a clean dry surface and roll the dough out to about a 14 by 11 inch rectangle.
• Brush the top of the dough with your softened coconut oil leaving about a half inch, clean, on one of the longer ends. Optional - Sprinkle a pinch of salt over the oil, it gives the filling a more buttery taste.
• Spread the cinnamon and sugar over the oil. Make sure to leave the half inch clean of the mix as well.
• Now, roll the dough from the one longer end with filling, to the other clean end. Brush the un-oiled, clean end with water, this will help seal the dough to itself.
• Using a sharp knife, slice the dough creating 9 even cinnamon rolls. To make sure you get even cuts, you’ll want to use your knife to mark out where to cut each roll. Then carefully and slowly slice each cinnamon roll.
• In an oiled 9x9 inch pan, evenly place your 9 rolls. Let rise another 15 min.
• While the rolls are rising, preheat your oven to 350º and prep the icing.
• After 15 minutes of rising, bake the rolls for 25-30 min or until lightly brown.
• In a coffee grinder or high speed blender, blend the coconut sugar into a fine powder.
• Whisk together the ingredients: powdered coconut sugar, tapioca starch, coconut oil, maple extract, maple syrup and almond milk. If needed, add more maple syrup and/or almond milk to achieve desired consistency.
• Top cinnamon rolls with icing and optional walnut pieces as they are served. Cover remaining icing and store in the fridge. Leftover cinnamon rolls can be covered and stored on the counter for up to 24 hours. If you plan on storing them longer I suggest placing them in the fridge, but they never last that long in our house.