1 hour ago
Vegan cinnamon butterscotch rolls 🌱
made using my favorite homemade cinnamon roll recipe and filled with a delicious coconut butterscotch sauce from @naturescharm
💗 happy saturday! 😘 .
3 cups all purpose flour
1/3 cup cane sugar
3 tsp yeast - instant or active dry yeast
1/2 tsp salt
1 cup + 2 tbsp warm unsweetened plant-based milk (heated to 120-130° f for instant yeast) (or 110-120°f for active dry)
1/3 cup melted coconut oil .
1/3 cup coconut butterscotch sauce @naturescharm
1 1/3 tbsp ground cinnamon
1/3 cup brown sugar .
combine brown sugar and cinnamon. set aside.
in a stand mixer, combine flour, yeast, sugar, salt in a bowl. stir in milk followed by coconut oil. mix on low speed with the dough hook until a rough ball begins to form. continue to knead on low speed for another 5 mins. on a floured surface, knead dough about 4-5 mins by hands. cover dough and let it rest for 20mins. .
roll dough into a rectangle using a rolling pin. spread the butterscotch sauce over dough, stopping 1/2-inches from the edges on the long sides. sprinkle the cinnamon sugar mixture evenly on top the butterscotch sauce.
beginning at long end of each rectangle, roll up tightly. pinch seams to seal. use a piece of thread or dental floss to cut each cinnamon roll. slide the thread under the cinnamon roll log, cross the ends of the thread and pull the ends tightly in opposite directions to smoothly cut through the roll. place the rolls in the prepared baking pan (9x9”).
cover and let rest for 1 hour.
preheat oven to 180c. brush the coconut oil on evenly, all the way to the edges. bake for 18-20 minsjust until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly.
remove from the oven and let it cool slightly before serving. .
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