Vegan Fluffy Cinnamon Rolls
Check out our chewy and fluffy Vegan Cinnamon Roll recipe without eggs or dairy. Reduce calories and cut guilt by 50%!
Equipment
- bread maker
- Bowl
- scraper
- Cutting board
- Rolling Pin
- parchment paper
- ruler
- oven
- baking sheet
Ingredients
Dough
- 115 g strong flour
- 35 g pastry flour
- 110 g unsweetened soy milk yogurt
- 20 g cane sugar
- 20 g cold-pressed sesame seed oil or rice bran oil
- 14 g sio koji 2tsp
- 2 g dry yeast ½tsp
- 2 g cardamom powder 1tsp・to taste
Filling
- 3 g cinnamon powdered / 1tsp
- 25 g cane sugar
- black pepper to taste
Grease
- 1 teaspoon cold-pressed sesame seed oil or rice bran oil
Instructions
Dough making
- Knead the dough: Put all the ingredients into the bread machine and knead in dough mode. *Since fermented ingredients such as shio koji and soy milk yogurt are used, they tend to overferment if fermentation is done in a baking machine. Therefore, it is recommended not to use a baking machine for fermentation, but only for kneading.115 g strong flour, 35 g pastry flour, 110 g unsweetened soy milk yogurt, 20 g cane sugar, 20 g cold-pressed sesame seed oil, 14 g sio koji, 2 g dry yeast, 2 g cardamom powder
- First proofing: Place the kneaded dough in a bowl and cover with plastic wrap or a damp cloth. Set the fermenter or oven at 40°C and let the dough rise for 30 minutes.
- Finger test: Dip your index finger in strong flour and poke a hole in the middle of the dough. When the finger is removed, the dough will be pushed back slightly, but the hole will remain firmly in place, then proceed to the next step. *If the dough pushes back and the holes become smaller, the fermentation is insufficient and the proofing should be continued and extended for a further 10 minutes. Repeat until the dough has doubled in its original size.
Shaping
- Roll out the dough: Place a sheet of parchment paper on a cutting board or table and lightly dust with flour. Place the dough on it and roll it out with a rolling pin to about 20x25cm.
- Sprinkle filling: Combine the filling ingredients in a bowl and mix well. Lightly grease the dough and sprinkle the filling evenly over the dough. Use your fingers to spread the filling evenly.3 g cinnamon, 25 g cane sugar, black pepper, 1 teaspoon cold-pressed sesame seed oil
- Rolling: Use parchment paper as a sushi mat and roll the dough as you would a sushi roll.
- Cut: Using a scraper, cut the rolled dough into 3 cm pieces.
- Second proofing: Place the cut dough, cut side up, on a cutting board lined with parchment paper, leaving enough space between the dough pieces. Place the cutting board on a baking sheet and let the dough rise for 20 minutes in a fermenter or in the oven at 40°C.
Baking
- Preheat oven: Place a baking sheet in the oven and begin preheating to 180°C. While the oven is preheating, place the dough on top of the oven to help it rise. You can leave the dough still on the cutting board.
- Baking: Once preheated, open the oven and quickly transfer the dough to the baking sheet. Slide the parchment paper off the cutting board (just like a pizza chef quickly sliding a pizza into the pizza oven!) to prevent the temperature inside the oven from dropping too low. Reduce the temperature to 160 degrees and bake for 16 minutes.
- Cool : When done, remove from the oven and place all of the parchment paper on a rack to cool.Serve with Vegan Cream Cheese if desired!