Healthy Vegan Cinnamon Rolls
- Yield: 8-10 1x
Scale
Ingredients
Cinnamon rolls:
- 2 and 3/4 cups One Degree Organic Sprouted Spelt Flour (can sub oat or gluten-free AP flour)
- 3 teaspoons baking powder
- 3 tablespoons coconut sugar
- 1 cup unsweetened non-dairy milk (almond, oat, anything!)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 6 tablespoons liquid coconut oil
Cinnamon sugar filling:
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
- 1/4 cup softened non-dairy butter (or you can use ghee or grass-fed butter)
Instructions
- Preheat oven to 400 degrees and line a 9×9 baking dish with parchment paper
- Whisk together the nut milk and apple cider vinegar in a medium bowl and set aside for 5-10 minutes
- Add in the vanilla extract then coconut oil and mix again
- In a large bowl, mix together the spelt flour, baking powder and coconut sugar
- Then pour the wet mixture into the dry and gently mix with a spatula
- Form the dough into a round sphere and add to a floured-surface to roll it out (you can use a water bottle like I did!)
- Once the dough is in a large triangle, about 1 inch thick, gently spread the vegan butter over the dough
- Mix together the coconut sugar and cinnamon then sprinkle on top of the butter on the dough
- Roll the dough from the bottom, up and make sure you seal it well so it all stays together
- Gently slice into 8-10 rolls, then add to oven and bake for 10-15 minutes or until golden brown
Find it online: https://rachlmansfield.com/healthy-vegan-cinnamon-rolls/