Vegan Cinnamon Roll Dough

By Hklbrries

This recipe makes an incredibly soft, flaky dough that you’d never guess was made without real eggs or butter.

Ingredients

• 1/4 cup water
• 3/4 cup soy, rice or almond milk, preferably vanilla flavored
• 1/2 cup granulated sugar or date sugar
• 4 tablespoons vegan buttery-flavored sticks, such as Earth Balance, softened
• 1 1/2 teaspoons salt
• 1 tablespoon powdered egg substitute, such as Ener-g Egg Replacer
• 3 1/3 cups all-purpose flour, plus more for kneading
• 2 1/2 teaspoons instant or bread machine yeast

Details

Servings 6
Adapted from spokesman.com

Preparation

Step 1

In a 4-cup measuring cup, combine the water, soy milk, sugar, vegan buttery-flavored sticks, and salt. Microwave on high for 1 ½ minutes or until warm. Whisk in the egg substitute.

Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.


Nutrition Information:
Per serving (based on 12)
205 calories
5 g fat (3 g saturated, 22 percent total fat calories)
4 g protein
35 g carbohydrates
0 g cholesterol
1 g fiber
271 mg sodium