Ever since I made THESE, I’ve had cinnamon rolls on my brain. I think they might be one of my very favorite things to bake. I love the little bit of magic that seems to happen with cinnamon roll making. You cover the dough to hopefully rise, and then *POOF* an hour or two later you uncover the dough to find it’s been transformed into a huge, fluffy, ball of YUMMY. And then you get to experience the magic AGAIN after you form the individual rolls and hide them away for a few more minutes of quiet time to do their rising thang. Cinnamon rolls. They just make the day so much happier.
I adapted this recipe from my Vegan Orange Cinnamon Rolls, so if you’ve checked out that recipe, a lot of the ingredients and directions will look similar. For these new rolls, I went with the traditional flavors and decided to have some fun with the format. Muffins. Cinnamon roll muffins. Cinnamuffins. YES.
These little cuties are fluffy, full of that cinnamon-y flavor you expect in any good cinnamon roll, plus they’re vegan! And as a bonus, I’ve even included the nutrition info on the recipe card. What a wonderful day this is!
As with most cinnamon roll recipes, the directions can look a little overwhelming, but the work really isn’t that difficult. The hardest and most time consuming part is when you’re not actually doing anything; it’s when you’re waiting for the dough to rise!
Make these, and breakfast will never be the same again. Or lunch. Or snack time. Or your post-workout refuel. Or whatever time it is, day or night, as soon as they come out of the oven.
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/2 cup warm water
- 1/2 cup plain, unsweetened almond milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 Energ-G Egg Replacer egg (1 1/2 teaspoons Ener-G egg + 2 Tablespoons water)
- 2 Tablespoons Earth Balance shortening, softened to room temperature
- 3 - 3.5 cups all-purpose flour
- 3 Tablespoons light brown sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons Earth Balance shortening, melted
- 4 oz. vegan cream cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Dissolve the yeast in the 1/2 cup warm water for about 1 minute. The water should feel like the temperature of a bathtub (approx. 105-115°F, but no need to use a thermometer). Stir the yeast/water around.
- Add the almond milk, sugar, salt, Ener-G egg, shortening, and 1 1/2 cups of the flour. Beat everything together on low with an electric mixer fitted with a paddle attachment, scraping down the sides as needed. With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1 1/2 - 2 more cups (mine only needed about 1 1/2 cups more). You want a dough that is not sticky and will spring back when poked with your finger.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a bowl that is lightly coated with non-stick spray. Cover the dough with plastic wrap and let sit in a warm place until doubled in size, about 1 1/2 hours. I usually place mine in a non-heated oven to rise.
- Lightly coat a 12-count muffin pan with non-stick spray. Set aside.
- Next, prepare the filling ingredients. Melt the shortening in the microwave (about 1 minute), and then stir in the sugar and cinnamon.
- Once the dough has risen, turn it out onto a lightly floured work surface and, using a rolling pin, roll into a large rectangle. As best as you can, make sure the dough is smooth and evenly thick, even at the corners.
- Spread the dough rectangle with the filling mixture (I found it easiest to just rub it on gently with my hands). Tightly roll up the dough and cut into 12 even rolls with a very sharp serrated knife. Place a roll in the center each of the muffin wells of the prepared pan, cut sides up. Loosely cover the rolls with tinfoil and set them in a warm place (like on top of the oven while it preheats) for about 25-35 minutes.
- Preheat oven to 375°F. Leave the rolls loosely covered with the aluminum foil and bake for about 19-22 minutes, until they are barely light golden in color. Careful not to overcook them.Transfer the pan to a rack to cool for about 15 minutes.
- In a small bowl (or using an electric mixer fitted with a paddle attachment) mix together all of the frosting ingredients and drizzle over the rolls.
- Rolls are best when served warm, but should stay fresh in an air-tight container for several days. Microwave one for 10 seconds to soften.
- (Per 1 cinnamuffin with 1/12 frosting recipe)
- Calories: 233
- Carbohydrates: 23 g
- Fat: 8 g
- Protein: 3 g
- Sugar: 15 g