4 1/4 cups all-purpose flour, divided (plus more for flouring surface)
1 packet activated yeast
1/4 cup coconut sugar
1 1/4 cup coconut milk, unsweetened
1/4 cup vegan butter or coconut oil, melted
1 tsp vanilla extract
1/3 cup unsweetened applesauce, room temperature
Vegan Cinnamon Roll Filling:
1/4 cup vegan butter or coconut oil, softened
3 tbsp ground cinnamon
1/3 cup coconut sugar
Dairy Free Icing:
2 cups powdered sugar
3 tbsp dairy free milk
1 tsp vanilla extract
Grease a medium sized bowl with olive oil or coconut oil, and set aside.
In microwave-safe bowl, heat the coconut milk and melted vegan butter or coconut oil together until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly.
Pour the heated mixture into a large bowl, and add in the coconut sugar and 1 tbsp flour. Whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
When activated, add in the remaining flour, applesauce, and vanilla extract, and knead the dough together.
Knead the dough lightly, for 2-4 minutes, then place the dough into the medium bowl greased with olive oil, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
After an hour, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (8 in x 12 in).
Lightly spread the dough with softened vegan butter or coconut oil, and sprinkle cinnamon and coconut sugar over the dough evenly.
Roll the cinnamon rolls length-wise into tight rolls and away from you.
Slice the roll into 10-12 cinnamon rolls, and place into an olive or coconut oil-greased dish (any size that you have, you can use a round pan or a square one).
Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 350F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.If making a day ahead of time, complete Step 10 through the second rise, then cover the cinnamon rolls and place them in the fridge overnight. When ready to bake, allow the rolls to sit in the oven (not started) with the light on for 20-25 minutes. Then, remove the rolls from the oven, and allow the cinnamon rolls to rest over or by the oven as it preheats.
Place the cinnamon rolls into the oven and bake for 25-30 minutes, or until golden.
Remove from the oven and let cool for 5-10 minutes while you prepare the icing.
To make the dairy free icing, mix the powdered sugar with the dairy-free milk and vanilla extract. Smear onto cinnamon rolls.
Enjoy! If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.
If making a day ahead of time, complete Step 10 through the second rise, then cover the cinnamon rolls and place them in the fridge overnight. When ready to bake, allow the rolls to sit in the oven (not started) with the light on for 20-25 minutes. Then, remove the rolls from the oven, and allow the cinnamon rolls to rest over or by the oven as it preheats.