- 20
Ingredients
- Filling:
- Cookie Rolls
- 1/2 1/2 1/2 cup almond milk (or other non-dairy milk)
- 1 1/2 1 1/2 1/2 teaspoons active dry yeast
- 1/4 1/4 1/4 cup melted vegan butter
- 1 1 1 teaspoon vanilla extract
- 1/4 1/4 1/2 cup + 1/2 teaspoon coconut sugar (or vegan brown sugar), divided
- 2 2 2 cups whole wheat pastry flour
- 1/2 1/2 1/2 teaspoon salt
- (2 apples, see notes*)
- 2 2 2 tablespoons melted vegan butter
- 2 2 2 tablespoons coconut sugar (or vegan brown sugar)
- 2 2 2 teaspoons ground cinnamon
- Icing
- 1 1 1 cup powdered sugar
- 3-5 3-5 3-5 teaspoons almond milk
Preparation
Step 1
Heat milk to 110˚. Add 1/2 teaspoon coconut sugar and the yeast. Let sit for about ten minutes, until the top of the mixture is foamy. Pour into a large bowl.
Add the melted butter, 1/4 cup coconut sugar, vanilla extract, and salt and mix until combined. In 1/2 cup increments, add the flour to the mixture, gently folding it in after each addition. Once it is too sticky to use a spoon, use your hands to knead the dough. After the flour is added, if it's too sticky, add a little more flour. If it's too dry, add a little more milk.
Turning dough out onto a floured surface and continue to knead the dough for about 5 minutes. Lightly grease the inside of the bowl with a little oil (I used a canola oil spray) and place the dough into the bowl. Cover with a damp kitchen towel and let sit in a warm place (If it's cold, I place the bowl on the stove and turn the oven on to it's lowest setting) for about an hour.
Preheat the oven to 350˚. Lightly grease a 9x13 baking dish.
After the dough has risen, turn the dough back out onto a floured surface. Roll out to a thin rectangle, about 8 x 12. Brush the dough with the melted butter. Leaving a 1/4 inch border clear on the side opposite of you, sprinkle with coconut sugar and cinnamon. With the end closest to you, roll up the dough until you have a long log (about 16inches long).
Use a strand of floss or a serrated knife to slice the log into 1/2 - 3/4 inch slices. Place each slice in the prepared baking dish, trying to create a tiny bit of space between each one. Bake in the oven for 15-20 minutes, until all have risen and are slightly golden.
While the rolls are in the oven, you can make your icing. Whisk together the powdered sugar and almond milk (start with 3 teaspoons and add milk, 1 teaspoon at a time, until you have you desired consistency) until you have a smooth icing.
Remove rolls from oven and let cool for a few minutes. Drizzle icing over the cookies and serve. If not serving immediately, place the cookies on a cooling rack to cool completely before storing in an airtight container. Best eaten within 1-2 days. Enjoy!