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My name is MiRyang Sohn de Rosal, but everyone knows me as Chan. I graduated from Le Cordon Bleu Ottawa, and since then have loved everything related to desserts. I started the first printed baking magazine in Guatemala – TBR Magazine, and now have started a new journey.

About 10 months ago my husband and I decided to change our lifestyle/diet drastically and become plant-based. This came about because I kept getting sick and constantly having to go to the ER. I finally decided to change my eating habits and cut out all animal products from my diet.

My husband and kids joined me, and it has been an amazing period of re learning about nutrition, being conscious of our surroundings and realizing that what we eat actually affects our world, and a lot of experimenting in the kitchen.

We have started a business called NAMU Foods, which in Korean means tree and we are focused on creating plant-based meals.

Today we are very happy to share our Vegan Cinnamon Rolls recipe with our friends Kitty & Helga! We hope you enjoy them!

Chan

Vegan Cinnamon Rolls

Recipe adapted from Sprinkled with Jules

Ingredients, for the dough:
6 teaspoon rapid rise yeast
1 cup warm water (110ºF)
⅓ cup melted coconut oil
1 teaspoon salt
2 ½ cups of all-purpose flour
¼ cup of sugar +1 teaspoon

Ingredients, for filling:
2 ½ tablespoons coconut oil melted
1 teaspoon cinnamon powder
¼ cup panela
¼ cup brown sugar

Ingredients, for the frosting:
1 cup icing sugar
2 tablespoons almond milk
¼ teaspoon vanilla extract

Instructions:

1. Warm water to 110ºF, or lukewarm. Sprinkle 1 teaspoon of sugar, mix in the yeast. Let it rest for 10 minutes, it should bubble a little bit.
2. Add the ⅓ cup of coconut oil, sugar, salt, and flour. Mix with the dough hook until the dough is slightly sticky.
3. Turn dough on a floured surface and knead to make a ball. Let rest covered with a kitchen towel.
4. Make the filling by combining the sugar, panela and cinnamon. Set aside.
5. On a floured surface, roll out the dough into a rectangular shape about 12-by-16-inches. Spread the coconut oil evenly and then sprinkle with the sugar mixture. Roll the dough starting with the side closest to you until it becomes a log.
6. Cut into even slices about 1 ½-inch long. Place in a greased pan (you can also use a cupcake pan) and let it rise in a warm place till it doubles it size, about 20 to 35 minutes (I place it in the oven as it pre heats).
7. Make the frosting by mixing all the ingredients together and whisking till it becomes smooth, add more icing sugar to make it thicker or more milk to make it thinner.
8. Preheat oven to 350ºF and bake for 13-15 minutes. Let them cool for a few minutes before you glaze them. Serve immediately and enjoy!
9. To eat them the next day, you can heat them up in the oven for a few minutes.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)