Vegan Cinnamon Rolls with Maple Frosting
This is a delicious recipe for vegan cinnamon rolls with maple frosting. Made in collaboration with Maple Valley Cooperative. A perfect weekend treat to share with friends and family!
Hello friends! Today I bring you a long awaited recipe that I teased on my Instagram over a month ago now. Many of my friends and family have had the pleasure of tasting countless cinnamon rolls the past several weeks while I recipe tested over and over until I found the PERFECT combination to share with you all. I wanted to switch things up with these rolls and go for a delicious maple frosting to drizzle over top. If you've been following me a while you know how much I love maple syrup and how I just can't resist a good maple syrup pour shot on my pancakes!
So I'm really excited to be partnering with Maple Valley Cooperative on this recipe! They have been my go-to maple syrup the past several months so I thought it was only appropriate to use their Grade A Dark and Robust maple syrup in the frosting. I'm fan of this company not only because of the quality of their syrup, but also because they believe in family scale farming and fair wage for producers and employees. They also believe in fair wages for my followers! (haha great transition, huh?) If you use my code "MeatlessNY18" on their website, you can get 18% off your order! And while we're on the subject of maple syrup, let me tell you a few things I learned about maple syrup on a recent trip to Canada.
So I went many years of my childhood only eating table syrup rather and refusing to eat pure maple syrup, and it wasn't until I was a bit older that I started to realize how freaking amazing maple was and it wasn't until earlier this year that I learned to tell the difference between different types of syrups. Did you know that the color and taste of maple syrup changes based on at what point in the season it is produced? Maple syrup produced earlier in the season tends to be lighter in color and more subtle in flavor. Dark robust syrup is produced later in the season and has a richer, more full-bodied flavor.
Long story short, I really love using dark maple syrup in baking. It gives a really rich maple flavor, and because it is so full-bodied, you can use a bit less of it and still get the same flavor pay off. Talk about a bang for your buck! Let me know in the comments what your favorite way to use maple syrup. And don't forget to check out Maple Valley Cooperative and use my discount code 'MeatlessNY18' to get your own syrup!
1 1/4 oz package instant dry yeast (2 1/4 tsp)
1 cup warm almond milk
- 1/4 cup sugar
- 2/3 cup melted vegan butter
- 1 teaspoon salt
- 3 cups all purpose flour
- 1/2 cup softened vegan butter
- 1/2 cup vegan sugar
- 2 tbs cinnamon
- 1/4 softened cup vegan butter
- 1/2 cup powdered sugar
- 1/4 cup Maple Valley Dark & Robust Maple Syrup
- 1 tsp vanilla
For the cinnamon rolls
- In a microwave safe dish, heat almond milk for about 20-30 seconds until warm to the touch but not scalding. Once warm, add yeast and leave to bloom for about 5-10 minutes.
- In a large bowl, combine sugar, melted vegan butter and salt. Add 1/2 cup of the flour and mix well. Add the bloomed almond milk/yeast mixture and whisk until smooth.
- Once combined, continue adding remaining 1 cup flour 1/2 cup at a time. Continue using a whisk until it becomes too thick and then switch to a wooden spoon until most of the flour is combined.
- Turn dough out onto floured surface and knead for 5-7 minutes (adding flour as needed) until dough is smooth and not sticky and springs back when gently poked. Do not overwork dough or add too much excess flour for kneading. Add enough flour so that it is JUST dry enough not to stick to your hands.
- Transfer kneaded dough to a greased bowl (I like to use vegan butter for this) and leave covered in a warm space to rise for 1 hour until doubled in size.
- Once the dough has risen, knock out some air and turn it out onto a floured surface. Roll out dough into large rectangle about 1/2 inch thick. I recommend you use your hands to arrange the dough into a vaguely rectangular shape before rolling because it will make your life 10x easier. Also try to ensure that it's all an even thickness.
- Spread softened vegan butter over and then sprinkle with cinnamon sugar mixture.
- Tightly roll the dough starting from the long end and pinch the seam closed. In order to get a tighter more uniform roll, pull gently while rolling.
- Cut dough into roughly 1 1/2 inch thick rolls and transfer to a buttered rectangular baking dish, or two circular cake pans. They will continue to puff up so leave a about a half inch between each roll, but it's ok if they end up eventually touching. Cover dish and leave in a warm place to rise for another 30 minutes.
- Preheat your oven to 350º and bake cinnamon rolls for 25-30 minutes or until golden brown. Let cool for 5 minutes before frosting.
- Let vegan butter soften, if needed. In my experience with vegan butter it's usually malleable enough right out of the fridge but yours might be different.
- I like to break up the butter a bit with a whisk, then add powdered sugar 1/2 cup at a time. It will be very thick but just ensure that there are no dry bits of powdered sugar or huge lumps.
- Add maple syrup and vanilla and whisk vigorously until smooth.
- Drizzle over slightly cooled cinnamon rolls and enjoy!
Thank you to Maple Valley Cooperation for sponsoring this post. It means so much to me to be able to partner with brands I love and it helps me to support the blog!