From the kitchen
Vegan Cinnamon Rolls
An enriched dough made with warm oat milk and vegan butter, which browns into a soft, golden crust while staying tender inside.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk, warmed (105 to 110°F)
- 2 1/4 tsp Active Dry Yeast (1 packet)
- 1/4 cup Granulated Sugar
- 1/3 cup Melted Vegan Butter, divided
- 3 1/2 cups All-Purpose Flour
- 1 tsp Salt
- Filling
- 1/2 cup Brown Sugar
- 1 tbsp Ground Cinnamon
- 2 tbsp Melted Vegan Butter
Method
- Combine the warmed oat milk, yeast, and sugar in a bowl and let sit for 5 minutes until foamy.
- Add the flour and melted vegan butter, and knead until a smooth, elastic dough forms, about 8 minutes.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Roll out the dough, spread with softened vegan butter, brown sugar, and cinnamon, then roll into a log and slice into rounds.
- Arrange in a baking dish, let rise 30 more minutes, and bake at 350°F (175°C) for 25 to 30 minutes until golden.
Kitchen note
Make sure the oat milk is warm, not hot, when activating the yeast. Anything above 110°F risks killing the yeast before it has a chance to work.
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