Delicious Cinnamon Rolls Recipe, Dairy Free, Yeast Free
I consider myself to be a dedicated and experienced cook and baker when it comes to making meals and treats that are more healthy, sustainable, kind, and dairy-free. I also value minimalism and simplicity, and I seek that as much as possible in the kitchen too.
When looking for, adapting, or creating a recipe I am SEEKING the following things:
- Healthy: ways to include fiber, protein, vitamins, minerals
- Effective ways to make it delicious and dairy-free
- Organic, non-GMO, Fair Trade, and local/regional ingredients
- To use little to no refined sugars, opting for options that contain more nutritional value
At the same time, I am seeking to AVOID the following things:
- single-use plastics
- unsustainable and/or cruelty-based ingredients
- unnecessary waste
- empty nutrition and unhealthy ingredients
- unnecessary ingredients
- too much complexity
- high fructose corn syrup, white sugar, artificial sweeteners
While I do opt most often for savory and less sweet. It is a joy to enjoy sweets that don’t involve chemicals, animals, and that include some semblance of nutrition and conscience.
Also, so you know, I eliminated yeast from the cinnamon rolls because I break out in hives when I deal with live yeast. So, I avoid it at all costs.
With all that in mind, I adapted various recipes, with the help of my daughter, to meet those goals. And I am so excited about this one, because not only were these cinnamon rolls delicious, they were also satisfying–leaving me feeling nourished and guilt-free. And, while the recipe does contain some refined sugar, it is not in excess, and can even be dialed back more, if you desire. The bit of pumpkin gives the dough a deeper dimension of flavor (and some added nutrition) without it tasting obviously like pumpkin. In short, these vegan-qualifying Cinnamon Rolls are a success!
NOTE: If you don’t want to use the sugars, make a paste of pitted, ground dates to mix with the cinnamon and coconut oil instead!
CINNAMON ROLL RECIPE
CS Sherin, Recipe For A Green Life
This recipe is: dairy, egg, and yeast free
Yield: 10 cinnamon rolls
Total time: 35 minutes
Baking time: 22 minutes
- 1 1/2 tsp–ground flax, organic
- 3 tsp–water
- 3/4 cup–“milk”, plant-based, organic
- 1 T–apple cider vinegar
- 4 T–coconut oil, organic, fair trade
- 1/3 cup–pumpkin puree, organic, plain
- 1/4 tsp–sea salt
- 1/2 tsp–baking soda
- 2 tsp–baking powder
- 2 1/2 cups–flour, whole wheat pastry or spelt
- 1/4 cup–turbinado sugar, organic
- 1/4 cup–dark brown sugar, organic
- 1-2 T–cinnamon powder, organic
- 2 tsp–melted coconut oil, organic, fair trade
- 1/4 cup–powdered sugar, organic, sifted
- 1 T–“milk”, plant-based, organic
- 2 tsp–vanilla extract, organic
Pre-heat oven to 425 degrees. In a small mixing bowl combine the sugars, cinnamon and 1 tablespoon of the coconut oil. The mixture needs to be the consistency of wet gritty sand. Adjust amounts accordingly. Set aside the other tablespoon of coconut oil.
Next, mix the ground flax and water together in another small bowl or measuring cup. Let the flax “egg” sit for 5 minutes. It will become gelatinous, like an egg white. [Note: a regular flax egg measurement is 1 tablespoon ground flax to 3 tablespoons water.]
In another small container mix the plant-based milk and vinegar, to create a dairy-free buttermilk. Whisk well, and let the “buttermilk” sit for five minutes.
In a regular sized mixing bowl, add the 4 tablespoons of coconut oil and pumpkin puree together and mix. Add the flax “egg” combo and the dairy-free “buttermilk” combo (the “milk” and vinegar) to the mixing bowl (after they have set for five minutes). Stir all ingredients well. Now, add all the dry ingredients–except the flour–and mix well again. Finally, add all the flour, slowly, into the mixing bowl. Blend well, until it is ready for kneading. Knead the dough gently and thoroughly. Add a dusting of flour to your hands, only if necessary.
Once the dough is kneaded, take it to a table where you can flatten it into a rectangle, that is about 1/4 inch thick. Try to flatten it as evenly with your fingers as you can. Use a rolling-pin to smooth out the dough’s surface, if necessary. Now, gently rub the leftover 1 tablespoon of coconut oil onto the dough’s flat surface. Then, add the filling to the surface and spread evenly. Finally, carefully roll the dough, from end to end.
Then cut the rolls into 1-2 inch slices. We cut 1 inch slices and got 10 cinnamon rolls and two weird end pieces. 🙂
Place the cinnamon rolls in a greased (we use coconut oil or olive oil) ceramic or glass baking dish, and bake in preheated oven for 22 minutes.
While the cinnamon rolls are baking, make the icing.
The measurement for the “milk” is approximate. You may need more or less. The icing needs to be neither runny or stiff. You want a thick, but flowing icing that can be drizzled on the cinnamon rolls once they are done baking. Once the cinnamon rolls cool, the icing will harden.
CS Sherin, Recipe For A Green Life 2018© Please feel free to share this article–in its entirety with author, source credit, and this copyright notice–on social media and for non-commercial educational purposes only.