Nothing is such a treat as warm cinnamon rolls hot out of the oven, and, although these dairy-free, egg-free delights are by no means "healthy", they, at the very least, are significantly lower in cholesterol and saturated fat than traditional butter-and-egg varieties.
I prefer to use this Dairy-Free Vanilla Icing to ice my warm cinnamon rolls, but feel free to ice them with whatever dairy-free icing you like!
- 2 packages active dry yeast
- 1/4 cup plus 1 tablespoon warm water
- 1/2 cup (1 stick) dairy-free soy margarine, softened
- 1/2 cup organic white granulated sugar
- 1 1/2 teaspoons salt
- 1 1/4 cup warm almond milk, soy milk or rice milk
- 1/4 cup Egg Replacer powder mixed with 1/4 cup warm water
- 5- 5 1/3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 2 tablespoons cinnamon
- 3 tablespoons soy margarine, melted
- Optional: raisins, nuts, chocolate chips or other dried fruit
- Dairy-free icing
In a small bowl, gently mix the yeast with the warm water and let sit until frothy, about 5 minutes. Meanwhile, in a medium-sized bowl using an electric hand mixer, cream the dairy-free soy margarine and sugar until the fluffy, about 3 minutes. Add the salt, beating until incorporated. Add the warm almond milk (or another non-dairy milk alternative) and Egg Replacer mixture and beat until combined. Turn the hand mixer onto a low-speed setting and add the yeast mixture. Once the mixture is combined, add the flour, 1 cup at a time, until the dough is soft, but not sticky.
Turn the dough out onto a lightly floured surface and knead until elastic. Place the dough in a lightly oiled bowl. Cover the bowl loosely with a dishtowel or plastic wrap and allow the dough to rise in a warm place for 1 ½ hours. (BAKERS TIP: I like to set my bowl over a small heatproof dish of hot water to help my dough proof. The bowl itself should not be hot, so I like to heat water in a kettle until steaming, pour about 1-2 cups of water in a deep but narrow dish, and set my dough bowl on top.)
Meanwhile, in a small bowl, mix together the dark brown sugar and cinnamon. Grease (with dairy-free soy margarine) or oil a 9”x13” casserole dish. Set aside.
Preheat the oven to 375 F. Punch down the dough. Turn the dough out onto a dry surface and roll the dough out into a 12-inch square. Brush with the melted soy margarine and then sprinkle with the cinnamon-sugar mixture, followed by the raisins, nuts or other desired toppings. Carefully, using your hands, roll the dough into a log. Pinch together the edges to seal. Using a sharp knife, slice the log into 8-12 equal pieces. Arrange the pieces in the prepared dish and allow the rolls to rest until doubled in size, about 1 hour.
Bake the rolls in the preheated oven for about 18-22 minutes, or until golden brown. (A toothpick inserted into the center of one of the rolls should emerge clean when they're ready to come out.) Set the rolls on a wire cooling rack to cool slightly before icing with dairy-free icing. Serve warm.