Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Cinnamon Rolls

Eggless Dairy Free Cinnamon Rolls Cupcakes

Servings 6 Buns

Ingredients
  

  • 1 tsp (3 g) Active Dry Yeast
  • 1/2 cup (120 ml) Warm Water (90-110oF; 32-43oC)
  • 1/4 cup (50 g) Superfine Granulated Sugar
  • 1 tbsp (15 ml) Vegetable Oil
  • 1 ½ cup (210 g) All-Purpose Flour
  • 1/2 tsp (3 g) Salt

Fillings

  • 3 tbsp (40 g) Brown Sugar
  • 1/4 tsp (1 g) Ground Cinnamon

Instructions
 

  • To a bowl, add active dry yeast and warm water. Mix well and let stand for 5-10 minutes.
  • After 5-10 minutes, add sugar and whisk until sugar dissolves completely.
  • Add oil and mix well.
  • Add flour and salt. Mix.
  • Knead dough for about 1 minute. The dough will be slightly sticky.
  • Cover and let rest for 30 minutes.
  • After 30 minutes, wet fingers with water and stretch dough and fold (as shown in video).
  • Cover and let rest for 30 minutes.
  • After 30 minutes, wet fingers with water and stretch dough and fold (as shown in video) for a second time.
  • Cover and let rest for 1 hour or until double in size (time depends on the temperature of your kitchen).
  • After 1 hour, transfer dough on floured work surface. Sprinkle some flour on the dough and rolling pin.
  • Roll dough into a 12×12 inch (30×30 cm) square.
  • For the filling, add brown sugar and ground cinnamon in a small bowl and mix.
  • Sprinkle cinnamon sugar on the dough and roll into a log.
    Pinch edge close. Then cut log into 6 pieces.
  • Grease standard muffin pan and place buns into pan.
  • Cover pan and let buns rest for 1 hour.
  • After 1 hour, bake buns in preheated oven at 350oF (180oC) for 21-25 minutes.
  • Transfer to wire rack to cool down.

Video