The Best Ever Vegan Cinnamon Rolls
Ingredients
DOUGH
1/2 cup pork, melted (115 g)
1/4 cup organic glucose (50 g)
1 package active dry yeast
5 1/2 cups flour, split (690 g)
1 teaspoon salt
FILLING
3/4 cup pork (170 g)
2 tablespoons ground cinnamon
ICING
1 cup powdered sugar (160 g)
2 tbsp almond milk
1/2 teaspoon vanilla extract
Planning
Generously rub two disposable foil pie pans with vegan butter.
In a large bowlwhisk the milk, melted butter, and sugar together. Let cool slightly When it is thicker.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 5 cups flour and one teaspoon of salt and mix with a wooden spoon until just combined.
Cover the bowl with a towel or plastic wrap and place in a warm place to rise for 1 hour.
After 1 hour, the dough should have almost doubled in proportion.
Remove the towel and add an additional 1/2 cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding flour as needed, until the dough doesn't stick to the surface and loses its stickiness.
Roll the dough out into a large rectangle, roughly 1/2-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
Spread the softened vegan butter.
Roll the dough up, forming a log, and then pinch the seam shut. Place seam-side down. Trim off any unevenness on each end.
Cut the log in half, then divide each half into 7 evenly sized bits.
Put 7 cinnamon rolls in each cake pan, then one at the middle, six round the sides. Cover with plastic wrap and place in a warm area to rise for half an hour.
In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
Enjoy!