WFPB Cinnamon Rolls

Cinnamon Rolls are the ultimate cold weather snack. These WFPB Cinnamon rolls (whole food plant based Cinnamon Rolls) are modified to take out the dairy & eggs, and to incorporate wholemeal flour, remove any oil using Aquafaba and sweetened with luscious coconut sugar and cinnamon. Any plant mylk should work in this recipe, and the sweetener can be substituted to use Erythritol or Xylitol. Aquafaba refers to water from beans, that is the thick gloopy liquid that all my canned chickpeas and beans come in. I tend to freeze the Aquafaba into ice cubes and use as needed in my baking. Once the Aquafaba is thawed and whisked well, it makes an excellent protein rich replacement for eggs.

To Make the WFPB Cinnamon Rolls We Need,

For the dough

• 2 cups Wholemeal Flour (400 grams)
• 1 cup Plant Mylk (200ml) (I used soy)
• 1 teaspoon Instant Yeast (~ 5 grams)
• 2 tablespoons Coconut Sugar (40grams)
• 1/2 teaspoon Salt, (about 3 grams)
• 1 tablespoon Aquafaba (I used leftover bean water from Canellini beans)

For the filling

• 1/2 cup Coconut Sugar ( 100 grams)
• 2 tablespoons Cinnamon, heaped
• 1 tablespoon Aquafaba
• 1 tablespoon Plant Mylk

Directions, 

1. Warm the mylk until lukewarm.
2. In a deep mixing bowl, add the mylk, coconut sugar & yeast. Set aside for 10 – 15 minutes.
3. When the year is activated (fluffy) add in the flour, Aquafaba and salt.
4. Knead until a smooth dough forms.
5. Cover and set aside in a warm place to rise for 45 – 75 minutes, until roughly doubled in size.
6. In a smaller mixing bowl, mix in the coconut sugar, mylk and cinnamon until smooth.
7. Transfer the dough to a floured surface, roughly pat into a large rectangle shape (or use your favorite rolling pin, like I did).
8. Spread a layer of the coconut sugar – mylk – cinnamon mixture on the rectangle.
9. Roll up the dough tightly, keeping the seam down.
10. Cut up into about 10 pieces.
11. Spray a baking pan with non stick spray.
12. Brush the tops with the reserved Aquafaba and cover.
13. Rest in a warm place for 1 – 2 hours, or until the rolls are nearly touching.
14. Heat the oven to 180°C and bake for 30 minutes.
15. Cool in the tray for 5 minutes before removing. Dust with Icing sugar or use a sugar substitute like Erythritol icing sugar.

Best enjoyed warm, with some fresh seasonal fruit and a warm drink!

If you enjoyed this WFPB Cinnamon Roll recipe, please see here for more whole food plant based inspiration!