Savor your Sunday morning by baking up a batch of these vegan cinnamon rolls with a seasonal eggnog glaze.
Sunday morning has long been my favorite part of the week. The sun filtering through my windows begs to be savored, a cozy bed encourages rest and meditation, and the world outside seems to move just a bit slower in accordance with the mood. Both an ending and a beginning, the sundown of the week that was and the slow rise of what’s to come. Personally, I feel as though Sundays should be commemorated with something special, something more exciting than the usual smoothie bowl, cup of oatmeal or avocado toast. Something like cinnamon buns.
Warm and hearty, sticky and sweet, these spicy treats are made seasonal by swapping out almond or hemp milk for a vegan eggnog (available at most major grocery stores) and glazed with a simple eggnog frosting. They’re the ideal treat to bake for a quiet, meditative Sunday spent decorating your place for the season or a rowdy holiday brunch with friends. While the recipe may look time-consuming, it’s really quite simple and can even be made ahead of time and refrigerated so all you need to do is pop them in the oven.
Vegan Eggnog Cinnamon Rolls with Eggnog Glaze
For the dough:
2 1/4 tsp instant yeast
1 cup vegan eggnog (I used coconut milk eggnog; you could also try soy, hemp or almond varieties)
3 tbsp coconut oil
1 tbsp unrefined sugar
1/4 tsp sea salt
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose white flour
For the filling:
1 tbsp melted coconut oil
1/2 cup unrefined sugar
1 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup chopped pecans
Pinch of salt
For the glaze (this makes more than you will likely need):
2 cups confectioner’s sugar
1/2 cup vegan eggnog
1/2 tsp vanilla
Ground nutmeg, to sprinkle
1. In a small pot on the stovetop, gently heat the 1 cup of eggnog with 3 tbsp of coconut oil until the oil is melted. Remove from the stovetop and allow to cool to 110 degrees F (use a digital thermometer for exact degrees). You’re aiming for this temperature because any hotter and the yeast will die off, and any cooler and it won’t activate.
2. Once the mixture reaches 110 degrees F, transfer to a large mixing bowl and sprinkle with the yeast. Allow the yeast to activate for 10 minutes. While the yeast is activating, sift together the flours and lightly dust your countertop or work surface with a bit of all-purpose flour.
3. After 10 minutes, sprinkle 1 tbsp of sugar and 1/4 tsp of sea salt over the yeast mixture and mix in gently with a wooden spoon.
4. Begin incorporating the flour mixture with the yeast mixture, about 1/2 cup at a time. Stir together with a wooden spoon until fully combined.
5. Turn out the dough onto your flour-dusted work surface. Knead for about a minute until it forms a loose dough ball, but be wary of kneading it too much or the dough will become tough. Rinse out your mixing bowl and dry it off. Use a bit of coconut oil to grease up the interior and place the dough inside. Cover with plastic wrap and set in a warm place for about an hour, or until the dough doubles in size (this part is really satisfying). If you’re struggling to find a warm spot in your home, try the inside of a cabinet, or on a sunny windowsill…I placed my mixing bowl on top of a radiator, which worked nicely.
6. After about an hour, remove the dough from the bowl and place it on a lightly floured surface. Sprinkle with flour and use a rolling pin to roll it out into a rectangle.
1. After the dough is rolled out, spread the rectangle with the melted coconut oil.
2. Sprinkle with the sugar, spices, nuts, and a pinch of sea salt.
3. Starting at one end, begin rolling the dough length-wise into a log, ending with the seam side down.
4. Use a sharp knife to cut the log into about 12 2-inch pinwheels.
5. Nestle the rolls together in a well-oiled 9″ x 9″ baking dish. Brush with a bit of melted coconut oil and cover the dish with plastic wrap.
6. Place the dish in a warm place or on top of the oven while you preheat to 350 degrees — this will allow the dough to rise again.
7. Once the oven is pre-heated, remove the plastic wrap from the dish and pop the baking dish into the oven, allow to bake for about 30-40 minutes, or until the rolls are golden brown — while the rolls are baking, make the glaze. Resist the urge to eat them immediately.
1. Combine all ingredients in a medium mixing bowl and whisk together.
2. Add more eggnog or sugar to reach desired consistency.
3. Set aside while you wait for the rolls to finish baking. Once they’re removed from the oven, spoon the glaze over the rolls and serve immediately.
More easy recipes from the BLDG 25 blog