Cinnamon rolls are an irresistible treat, especially when made vegan. These are perfect for morning, noon, or night and of course a big hit with the kids. Although these are by no means healthy, you can take heart in the fact they are made with whole-wheat flour instead of white. The texture is a bit different than rolls made with white flour, but the taste is not lacking. They have been described as just sweet enough until you get to the “treat” in the middle.
You can also replace the egg replacer with a packet of yeast, but you will need to let them double in size before baking. The recipe as listed below is quick, simple, and delicious.
¾ cup non-dairy milk
3 teaspoons egg replacer (like Ener-G)
2 cups whole-wheat pastry flour, plus all purpose flour for dusting
¼ cup sugar
1 tablespoon baking powder
2 tablespoons ground cinnamon, divided
¼ teaspoon salt
4 tablespoons vegan margarine (like Earth Balance)
1/3 cup brown sugar
1 ½ cups confectioners' sugar
3 tablespoons non-dairy milk
Preheat oven to 425 degrees. Line baking sheet with parchment paper. Warm milk slightly in microwave and whisk in egg replacer. Set aside.
Combine flour, sugar, baking powder, ½ teaspoon cinnamon, and salt in bowl. Rub margarine into flour mixture with fingers until it resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough and press in lightly with hands. Gently roll dough lengthwise into log. Cut log into ¾-inch-thick slices. Place rolls on prepared baking sheet, reshaping if necessary. Bake 12-15 minutes, or until rolls begin to brown.
To make Glaze: Whisk together confectioners' sugar and milk. Brush glaze on cinnamon rolls right out of the oven.