Cinnamon Rolls (Vegan)


It may be 90 degrees outside, but it sure feels like fall in my apartment after I made these cinnamon rolls. Cinnamon rolls have always been kind of a staple in my house growing up, Christmas morning breakfast or a snow day treat would call for these bundles of joy. But it was always my mom who made them, I didn’t have a clue how such puffy, flakey and sweet treats could come to be. Laying in bed last night, something came to me and I was overwhelmed with the urge to try and make my own cinnamon rolls. Maybe I’m just ready for summer to be over and for the cooler months to roll in. Whatever the reason, I’m glad I was tempted to make these because they were delicious! So save this recipe for a cool autumn day or run to your kitchen right now to try it out, I promise you won’t regret it.

-2 cups of white whole wheat flour
-2 1/2 teaspoons of baking powder
-1/2 teaspoon of salt
-5 tablespoons of applesauce
-3/4 cup unsweetened almond milk
-1 teaspoon of apple cider vinegar
-6 tablespoons of stevia, deviled
-1 tablespoons of melted butter or oil of choice
-2 teaspoons of ground cinnamon

Preheat oven to 400 degrees and grease a 8 inch pie pan to set aside. In a large mixing bowl, combine flour, salt and baking powder. Then, using a fork, cut in the applesauce. Put in the fridge to chill for 10 minutes. Meanwhile, in a small bowl mix the 2 teaspoons of cinnamon with 3 tablespoons of stevia or sugar. Once the mixture is cooled, add in the almond milk, apple cider vinegar and 3 tablespoons of stevia. Roll out the dough on a lightly floured surface and knead it slightly. Then, roll it so it’s 1/4 inch thick and in somewhat of a rectangle shape. Brush with melted butter or oil and then sprinkle the cinnamon sugar on. Starting with the long side, gently roll the dough into a log. I used dental floss to cut the log into 15 sections. Place in the greased pie pan and cook for 10-12 minutes. Enjoy!

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