Vegan Orange Cinnamon Rolls
Upgrade your Easter brunch or spring meal with these vegan orange cinnamon rolls. The orange brings a beautiful citrus contrast to the sweet warmth of cinnamon and brown sugar.
Ingredients
Dough
- 2 1/2 cups all purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup almond milk
- 1/4 cup orange juice no pulp
- 2 tbsp vegan butter
Filling
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp vanilla
- 1/8 tsp salt
- 4 tbsp vegan butter softened
- 1 orange zested
Icing
- 2 tbsp vegan butter
- 2 tbsp orange juice no pulp
- 1 - 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 425°F and then make your dough.
- In a large bowl, add your almond milk, orange juice, and vegan butter. Microwave on high for 1 minute, or until mixture is melted together.
- Add the rest of the dough dry ingredients and then stir together with a spoon just until a dough starts to form. Use your hands to form the dough into a cohesive ball, and then knead dough for 1-2 minutes.
- Roll dough out in 5x12 rectangle (does not need to be exact).
- Now create your filling. Add all filling ingredients to a small bowl and beat together until a spread texture forms. Spread the filling evenly on top of the flattened dough.
- Roll up dough into a giant spiral, using a typewriter motion with your fingers to ensure even rolling. Use dental floss or a sharp knife to cut 12 cinnamon rolls.
- Place rolls in a circle pattern in greased skillet. Bake rolls at 425 degrees F for 10 minutes then 350 degrees F for 15 more minutes (can do longer if you like a more done roll - I like mine soft).
- As the rolls are cooking, make your icing by adding all icing ingredients to a large bowl and beating together until a smooth icing forms. Refrigerate icing until the rolls are ready to be served.
- Top the fresh baked cinnamon rolls with the orange icing, serve, and enjoy!