Imagine waking up to the most irresistible aroma of warm spices, sweet maple, and freshly baked goodness wafting through your kitchen. These Vegan Gingerbread Cinnamon Rolls are not just a recipe—they're a magical morning experience that transforms your ordinary breakfast into an extraordinary culinary celebration. Packed with cozy winter spices and completely plant-based, these rolls will make you forget all about traditional dairy-laden versions and fall head over heels for a guilt-free, deliciously festive treat!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 3 cups flour
- 1/4 cup coconut sugar
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon active dry yeast
Instructions
- In a small bowl, warm the almond milk to lukewarm temperature (around 110°F). Sprinkle active dry yeast over the milk and let it sit for 5-7 minutes until it becomes foamy and activated.
- In a large mixing bowl, combine flour, coconut sugar, ginger powder, cinnamon, and nutmeg. Mix dry ingredients thoroughly to ensure even spice distribution.
- Create a well in the center of the dry ingredients. Pour in the activated yeast mixture, melted coconut oil, and maple syrup. Mix with a wooden spoon until a soft, sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become less sticky and more cohesive.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 12x16 inches.
- Spread additional melted coconut oil over the dough and sprinkle with extra cinnamon and coconut sugar to create the filling.
- Carefully roll the dough tightly from the long side, creating a log. Slice the log into 12 equal pieces using a sharp knife or dental floss.
- Place the rolls in a greased baking dish, leaving a little space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 22-25 minutes until golden brown and fragrant.
- Remove from oven and let cool for 10 minutes. Optional: Drizzle with a vegan glaze made from powdered sugar and almond milk.
Tips
- Temperature is Key: Ensure your almond milk is lukewarm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your hand to stretch and fold. This develops gluten and creates a smoother, more elastic texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. Near a preheating oven or in a slightly warm (turned off) oven works perfectly.
- Cutting Hack: Use unflavored dental floss to slice rolls cleanly without squishing the dough. Simply slide the floss under the roll and cross it over the top for precise cuts.
- Moisture Matters: If the dough seems too dry, add a little more almond milk. If too sticky, sprinkle a bit more flour during kneading.
- Optional Glaze: For an extra indulgent touch, mix powdered sugar with a splash of almond milk and a hint of vanilla for a delightful vegan glaze.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
