‘Tis finally Christmastime, and I can’t think of a better breakfast to wake up to this morning than cinnamon rolls. Cinnamon rolls have been blowing up my Instagram feed ever since the start of the holiday season, and this is one bandwagon that I can jump on top of. Who doesn’t love cinnamon rolls? Seriously, name one person and share their address, work place, and phone number if you have it…
While I’m home with my family during the holidays, I’ll certainly be indulging in some good food, and all of the dairy-filled things that go along with it. I don’t mind being more lax with my vegetarian, vegan-ish diet just this one time of year because my mom makes bomb Caribbean food and I seriously couldn’t go the rest of my life without it. And my famous mac n cheese will be on the menu too, and perhaps some cheesy potato au gratin if I’m being honest…but I’ll still try and fit in non-dairy food when I can (and being more diligent with taking my probiotics).
Enter these Vegan Confetti Cinnamon Rolls, a recipe that I got from one of my favorite food bloggers, Loodys Kitchen. I’ve been following this cute blog and cute dog for a while, and if you’re not following their adventures on Instagram already you better get on it. A few weeks ago I saw her post on these Vegan Funfetti Cinnamon Rolls and instantly knew that I had to make it. I mean, her pics are always on point and I had already started drooling when I laid eyes on the creamy confetti frosting.
So, here we are on Christmas Eve, making the house smell like home-baked goodness and vegan treats. These cinnamon rolls are so good they may just be the thing that you need to make for New Year’s Day, too…personally I can’t think of a better way to welcome in the New Year.
2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1/2 cup unsweetened almond milk
1 1/4 teaspoon active yeast
3 tablespoon vegan butter, melted
1 flax egg (make this by mixing 1 TBS of flax meal with 3 TBS water)
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon vegan butter, melted
1/2 cup vegan butter, room temperature
~1 cup organic powdered sugar
1 teaspoon vanilla extract
pinch of salt
2 tablespoons of confetti sprinkles
Warm almond milk in a small sauce pan until warm to touch, just before it begins to boil. Remove from heat and gently stir in yeast. Let proof 5 minutes. The yeast should start to bubble at this point.
In the bowl of a stand mixer fitted with the dough hook, mix together flour, sugar and salt. Keep the mixer running on low, and slowly pour the yeast and milk into dry ingredients.
Add melted butter and the flax egg. Turn mixer up to a medium-low speed and run for about 5 minutes, until dough and smooth and elastic, and not too sticky. Shape dough into a ball, place in a medium sized bowl and cover with plastic. Let rise 1 1/2 – 2 hours in a warm spot (I put mine in the oven that was set to the ‘Warm’ setting).
Once dough has doubles in size, rolled out on a floured surface into a 10×12 rectangle. Spread the melted butter on top and sprinkle with cinnamon and brown sugar. Roll up and cut into 6-8 cinnamon rolls. Place in a 8×8 pan, cover with plastic and let rise again ~30 minutes.
Bake at 350° for 25-28 minutes. You may need to cover with foil for the last 10 minutes so the tops don’t brown too much.
Let cool while you make the frosting!
In the bowl of a stand mixer fitted with the paddle, cream together butter and sugar on low until fully incorporated. Add in vanilla and salt, turn mixer up to medium and run for 4-6 minutes until frosting is super light and fluffy. Remove bowl from mixer, use a spatula to gently fold in sprinkles. Spread on top of cinnamon rolls and top with a few more sprinkles. Enjoy!