A healthier version of this beloved sweet, this quick and easy vegan cinnamon rolls recipe contains spelt flour, yet makes for soft and gooey cinnamon buns. A simple brown sugar glaze drizzled on top of the warm cinnamon buns makes these super delicious. The dough can also be made the night before for easy Sunday mornings (see below for instructions).
In a medium bowl, sift together the flours and salt. Add the dry ingredients to the milk mixture and stir until rough ball forms.
Turn the dough out onto a floured surface and knead for 2-3 minutes. If the dough becomes sticky, add more flour to the surface and your hands. Form the dough into a ball and place back in the mixing bowl, cover and let rise in a warm place for 1 ½ hours, or until doubled in size.
Punch down the dough and turn out onto a floured surface. Roll the dough into a 12"x18" rectangle (approx ¼" thick). In a small bowl, combine the cinnamon and sugar, then sprinkle evenly over the surface of the dough. Use a rolling pin to gently press the sugar mixture onto the dough to help it adhere.
Starting at the short end, roll the dough in on itself, using a scraper if the dough sticks to the surface. With a serrated knife, cut the roll into 8 equal slices and arrange them in the prepared pan. Cover and let rise in a warm place for 30 minutes, or cover and place in the fridge overnight for baking the next morning.
Preheat the oven to 350'F bake the proofed rolls for 40 minutes, or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
In a medium saucepan, over medium-high heat, stir together the glaze ingredients. Bring to a boil, stirring constantly. Remove from heat and let cool (stirring occasionally) until the glaze ribbons off the spoon.
Drizzle the glaze over the warm cinnamon buns and serve.
whole wheat flour can be used in exchange for spelt flour in a 1:1 ratio.
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