Vegan Pink Cinnamon Rolls Tips (Print)
Soft vegan cinnamon rolls swirled with cinnamon and topped with smooth pink frosting.
# Ingredients:
→ Dough
01 -
250 g all-purpose flour
02 -
50 g granulated sugar
03 -
120 ml almond milk, warmed
04 -
60 ml coconut oil, melted
05 -
7 g active dry yeast
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
→ Filling
09 -
15 ml coconut oil, melted
10 -
1 tablespoon cinnamon-sugar mixture
→ Frosting
11 -
60 g powdered sugar
12 -
30 ml beet juice
# Steps:
01 -
Combine warmed almond milk and active dry yeast in a bowl. Allow the mixture to rest for 5 minutes until foamy.
02 -
Add all-purpose flour, granulated sugar, melted coconut oil, vanilla extract, ground cinnamon, and salt to the activated yeast mixture. Stir until a soft dough forms.
03 -
Knead the dough for 5 minutes on a lightly floured surface. Place in a bowl, cover, and let rise in a warm location for 1 hour.
04 -
Roll the risen dough into a 25 x 30 cm rectangle.
05 -
Brush melted coconut oil over the surface, then evenly sprinkle the cinnamon-sugar filling.
06 -
Roll the dough tightly from the longer side to form a log. Slice into 12 equal rolls.
07 -
Arrange the rolls in a lightly greased baking dish. Allow to rise for 30 minutes.
08 -
Bake in a preheated oven at 175°C for 20–25 minutes, until rolls are golden.
09 -
Whisk powdered sugar with beet juice to create a smooth pink icing.
10 -
Once the rolls have cooled slightly, drizzle the pink frosting over them before serving.
# Additional Notes:
01 -
For a gluten-free variation, substitute with gluten-free flour blend.
02 -
Adjust icing sweetness to preference by modifying the amount of powdered sugar.