There's just something about the impending fall weather that makes us crave warm, gooey pastries. We're not complaining though, we're embracing this craving at full speed. We've come up with a sweet way to fix that craving and (surprise!) get some Eat Your Coffee bars into the mix. We've officially caffeinated cinnamon rolls.
The best part? Your friends won't even know these are vegan.
for 8 servings
- 2 tablespoons vegan butter, to coat the pan
- 2 cups (480 mL) almond milk, at room temperature
- ½ cup (115 g) vegan butter, melted
- ¼ cup (50 g) organic sugar
- 1 packet active dry yeast
- 5 ½ cups (690 g) flour, divided
- 1 teaspoon salt
- ¾ cup (170 g) vegan butter
- ¾ cup (165 g) brown sugar
- 2 tablespoons ground cinnamon
- 2 Eat Your Coffee Bars, (rolled flat and thin)
- 1 cup (160 g) powdered sugar
- 2 tablespoons almond milk
- ½ teaspoon coffee extract
- A pinch of sea salt
- ¼ cup vegan caramel sauce
- Generously rub two disposable foil pie pans with vegan butter.
- In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups of flour and 1 teaspoon of salt to the almond milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ½ cup (95g) of flour and a teaspoon of salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened vegan butter evenly over the dough.
- Sprinkle evenly with brown sugar and cinnamon.
- At the end of your rectangle, lay out the flattened Eat Your Coffee Bars.
- Roll up the dough starting on the side with the Eat Your Coffee Bar, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and coffee extract until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting and caramel sauce and add a pinch of sea salt over top.