Vegan Cinnamon Rolls made with homemade Oat Milk and topped with rich Maple Cream topping.
homemade oat milk:
- 4 cups water
- 1 cup rolled oats
- 1 tablespoon maple syrup
- pinch of salt
- 1/4 cup warm water
- 1 packet dry active yeast (2 1/4 teaspoons)
- 1 cup homemade oat milk
- 1/4 cup white granulated sugar + 1 teaspoon for yeast
- 1/3 cup coconut oil
- 3 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cups brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons coconut oil, melted
- maple cream
Homemade Oat Milk:
Place all ingredients in a blender and blend on high for 1-2 minutes, until consistency is fairly even. Be careful not to over blend or the consistency will be slimy. Using a cheesecloth (or an old thin t-shirt) over a bowl, strain the oat milk mixture. You may need to squeeze the cloth a bit to get all the liquid out. Transfer filtered oat milk to an airtight container and store in the fridge up to 5 days. You can either just toss the remaining oat sludge, or it makes a groovy basil plant fertilizer. I haven’t tried baking with it, but this could also be a viable option.
Gently stir water and yeast plus 1 teaspoon of sugar in a small bowl, and let proof until foamy (10-15 minutes).
While the yeast is proofing, warm oat milk and coconut oil over a medium-low heat until steaming. Then stir in sugar until dissolved. Off heat and let cool.
In a medium sized mixing bowl, stir flour and salt together. Once yeast is done proofing, add to flour mixture along with oat milk mixture. Stir gently until combined, using a spatula to scrape down the sides.
Turn out dough onto a lightly floured countertop. Knead for 5 minutes, or until dough is slightly sticky but smooth. Place in lightly oiled bowl, cover with a warm damp cloth and place in a warm spot in your house. Let rise for at least 2 hours.
Line a quarter sheet pan or 9×9 square pan with parchment and lightly oil. Once dough has risen, on a floured surface roll out dough into a 12×18 rectangle. Spread melted coconut oil with the back of a spoon across dough, then sprinkle brown sugar-cinnamon mixture evenly. Roll up the long way, then cut into whichever size rolls you like – I usually try to get 9 out of the roll.
Place onto prepared pan. Cover and let rise another 30 minutes – 1 hour or until rolls have doubled. Preheat oven to 350°.
Bake rolls for 25-27 minutes. Check at 15 minutes to make sure tops are not browning too quickly – cover with foil if they are. Remove from oven, smother with maple cream. Eat at least 5 cinnamon rolls. This is not a drill.
If you can’t get your hands on maple cream (it’s also called maple butter or maple spread! just make sure to check the ingredients, you want 100% maple syrup in there, no cream or dairy products), you can follow these instructions for making your own vegan maple cream at home! This is the brand I like is Merle Maple – they’re near my hometown!
If you don’t care for oat milk, or just don’t feel like the extra step, unsweetened almond or soy milk works just fine.
Keywords: vegan cinnamon rolls, homemade oat milk, coconut oil cinnamon rolls, maple cream, homemade cinnamon rolls