My grandmother made the best cinnamon rolls. And date squares...and tea biscuits...and pies. She could have had a kick-ass baking blog! We didn't get to see her that often when we were kids, but we made up for lost time when we visited her in Nova Scotia. I think we pretty much ate a steady diet of baked goods the entire visit!
Nana always let us sample the dough while she was baking. When I made these Quick Vegan Spelt Cinnamon Rolls recently, I made sure to put aside a couple balls of dough for my kids.
I couldn't hope to duplicate Nana's cinnamon rolls (especially without her recipe), but I enjoyed creating this easy vegan version, made with light spelt flour and vegan margarine.
And, of course, lots of yummy cinnamon and brown sugar. This easy version requires no yeast or rising time, so you can pretty much pop these together any time you have a craving for a warm baked good to go with your cup of tea.
This dough is easy to work with - it doesn't require much kneading and it slices easily. Trust me, I don't have a lot of patience, so I don't go for tricky recipes!
The icing is optional. I am totally fine eating these vegan cinnamon rolls without icing, but my family seems to really enjoy the added sweetness of the icing.
There were smiles all around when I greeted the kids with a batch of these cinnamon rolls after school one day. Give them a try and let me know what you think.
Quick Vegan Spelt Cinnamon Rolls
Cook Time: 20 minutes
Keywords: bake vegan nut-free
Ingredients (10 rolls)
- 2 cups light spelt flour
- 1 Tbsp baking powder
- 1 1/2 tsp salt
- 2 Tbsp sugar
- 2 Tbsp vegetable shortening
- 2/3 cup non-dairy milk
- 3 Tbsp vegan margarine, at room temperature
- 1 tsp cinnamon
- 1/3 cup brown sugar
- 1 cup icing sugar (powdered sugar)
- 1 Tbsp vegan margarine
- 1 tsp vanilla
- 1/4 cup non-dairy milk
Preheat the oven to 350°F.
In a large bowl, stir together flour, baking powder, salt and sugar. Mix in shortening with your fingers until it's in small pebbles.
Stir in the milk until dough comes together. Place on a floured surface and knead a few times until the dough is easy to work with.
Roll to about 1/4-inch thick. The dough's surface should be about 10 inches high and 11 inches wide.
Spread the margarine across the dough. In a small bowl, combine the cinnamon and brown sugar. Sprinkle evenly across the dough.
Roll like a jelly roll and cut into 2-inch slices. Place rolls in a greased and floured cake pan about 1 inch apart.
Bake for 20 minutes or until golden.
In a medium bowl, use an electric mixer to beat the icing sugar, margarine and vanilla for a minute.
Drizzle in the non-dairy milk and beat until the mixture is smooth.
When the rolls have cooled some, pour on the icing, serve and enjoy!
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