Vegan Cinnamon Rolls Recipe

Vegan Cinnamon Rolls

I love the train, maybe it’s because I grew up in a town with 1,000 people or the manifestation of my childhood obsession with Thomas the Train. Last night, we took the train downtown to see a movie. The weather was, in some strange way, all kinds of movie beautiful. After moving to the east coast, I realize that a lot of my childhood movies have traditional New England architecture. There are moments when the scenery looks like a film still.

Last night, snow was falling around the train platform as the lights from a train came speeding up the wall. Kevin and I were on our way to the movies. I love to go downtown at night to see the lights from the buildings stretching into the sky and hundreds of people moving around. We went to our favorite bubble tea café in Chinatown & walked around near the Opera House, which I have still yet to go to. Living in a city, there is a certain way parts of it will aways be unknown. It’s strange, how an old city can feel brand new – how there are always parts of ourselves we are just starting to know. 

Kevin and I are talking dreams these days. I guess, to be more concrete, we are talking plans. I am not the best planner. I lean toward spontaneity, probably for the sake of convenience. I am working on it this year. I am writing notes, keeping plans, and repeating mantras. For me, the key to planning is memory.

I woke up this morning and the community garden behind our apartment is covered in snow. I got up to make tea and pushed my way passed all the vegan thankful day leftovers to find the almond milk. It’s strange, how rituals remind me of how much has changed. Here I am, with the same damn tea kettle making my morning tea, balancing all the unknown and all the plans. In this moment, I feel like I am waiting at a train station.

– Vegan Cinnamon Roll Recipe –

Vegan Cinnamon Rolls

1 packet of instant yeast
1 cup almond milk or other non-dairy milk
1/2 cup sunflower oil, or other non-dairy butter substitute
3 tbs vegan butter, or other non-dairy butter substitute
1 tbs sugar
1/4 tsp salt
3 cups all purpose flour
1/2 tbs cinnamon
1/4 cup sugar

1 1/2 cup powdered sugar
1/4 cup vegan butter, melted
2 tbs non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tbs lemon juice
1/4 tsp salt
1/2 lemon

Heat almond milk and sunflower oil in a pan until warm to touch & transfer to a large bowl. Make sure the mixture is not too warm and add yeast. Let stand for 10 minutes, then stir in 1 tbs sugar and 1/4 tsp salt. Gradually add the flour. Once the flour is thoroughly mixed, transfer the dough to a lightly floured surface and knead for 2-3 minutes.

Coat your bowl with sunflower oil and let stand for 1 hour, or until doubled in size.

Preheat the oven to 350°. Once your dough rises to double its size, transfer to a lightly floured surface again and roll the dough into a long rectangle. Brush with 2 tbs of melted vegan butter (saving a bit to brush the top) and sprinkle 1/4 cup sugar and 1 tbs cinnamon. Tightly roll up the dough and place the seam facing down. Cut the dough into 1-2″ sections and place facing up into a greased pan. Bake for 20 minutes, or until lightly golden brown. Brush the top with remaining vegan butter.

To prepare the frosting, melt 1/2 cup vegan butter. Transfer to a large bowl and thoroughly mix in the other ingredients. Mix for 2-3 minutes or until creamy. The cream cheese frosting should be soft and smooth. Pour over the top of the cinnamon rolls & enjoy!