Pink Vegan Cinnamon Tips (Print Version)
Fluffy plant-based cinnamon rolls filled with cinnamon and topped with creamy pink icing.
# Ingredients:
→ Frosting
01 -
60 g powdered sugar
02 -
30 ml beet juice
→ Filling
03 -
1 tablespoon cinnamon-sugar blend
04 -
15 ml coconut oil, melted
→ Dough
05 -
1/4 teaspoon salt
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon vanilla extract
08 -
7 g active dry yeast
09 -
60 ml coconut oil, melted
10 -
120 ml almond milk, warmed
11 -
50 g granulated sugar
12 -
250 g all-purpose flour
# Steps:
01 -
When your rolls are just a bit cool, pour the pink icing right on top and dig in.
02 -
Mix the beet juice and powdered sugar in a small bowl until you get a nice smooth pink glaze.
03 -
Put your pan in an oven set to 175°C and bake for 20-25 minutes until the tops get golden.
04 -
Set your cut rolls in a greased pan and let 'em puff up for another 30 minutes.
05 -
Snugly roll the dough up from the long side to make a log then chop it into 12 pieces.
06 -
Paint the dough with melted coconut oil and scatter your cinnamon-sugar mix all over.
07 -
Stretch that dough into a rectangle that’s about 25 by 30 centimeters.
08 -
Work the dough on a floured counter for 5 minutes. Move it to a bowl, cover it up and pop it somewhere warm so it can rise for an hour.
09 -
Toss salt, cinnamon, vanilla, coconut oil (melted), sugar, and flour into your bubbly yeast and almond milk. Mix until you have soft dough.
10 -
Put your yeast in warm almond milk and let it hang out for 5 minutes until it gets nice and frothy.
# Notes:
01 -
Want it gluten free? Just use a gluten free flour blend in place of the regular flour.
02 -
Change up the icing to whatever sweetness you like by tweaking your powdered sugar.