Vegan Cinnamon Rolls

These cinnamon rolls are delicious and are mostly whole food, plant-based. If you omit the vegan butter and use black strap molasses or date syrup instead of maple syrup, they’re entirely whole food (no oil, no sugar). Using whole wheat flour doesn’t make for quite as soft a dough as white flour. You can add 2 T of gluten for a softer result.

Adapted from recipes from One Green Planet and Texan Erin.

Dough:

• 1 cup macadamia nut milk (warm)
• 3 T apple sauce
• 1.5 c whole wheat flour
• 1.75 c whole wheat pastry flour
• 1 tsp ground flax + 3 tsp water
• 2.25 tsp yeast
• 1 tsp salt
• .5 c blackstrap molasses

Instructions:

1. Combine all but ingredients other than flour in a stand mixer mixing bowl.
2. Add .5 c of each flour. Mix on low for 2 minutes.
3. Add the rest of the flour and use the dough hook to knead for about 5 minutes, until a ball is formed.
4. Let rise for 1-2 hours.

Filling:

• .75 cup pitted dates
• .5 cup water
• .25 cup blackstrap molasses
• 2 T cinnamon
• 2 T vegan butter (optional)

Instructions:

1. Blend in food processor until smooth.
2. Set aside until dough has risen.

Glaze:

• 1 cup cashews, soaked
• .5 cup water
• 5 T maple syrup (or blackstrap molasses or date syrup)
• 1 tsp vanilla extract
• 3 tsp lemon juice
• pinch of salt

Instructions:

1. Blend in a blender until smooth.
2. Set aside until dough has risen.

Assembly:

1. Punch down dough and roll out into a rectangle shape.
2. Spread filling evenly.
3. Roll from the long side.
4. Cut into 1 inch slices and place cut side down on a baking sheet covered with parchment paper.
5. Let rise for another hour.
6. Bake at 350 for 20 minutes.
7. Top with glaze or serve as a dipping sauce.