Fall is when I break out the recipe for my vegan cinnamon raisin rolls! They are always a special treat and a great kick-off to autumn! It’s nearly impossible to find vegan cinnamon rolls at a grocery store or pre-made at a bakery, so here’s one that I love to make myself. They’re easier
to make than you might think.
2 cups unbleached, multi-grain, or gluten-free flour
2 tbsp raw sugar or granulated sweetener of your choice (if using Stevia, see package for the conversion)
1 tsp sea salt
4 tsp baking powder
3 tbsp trans fat-free margarine (I use Earth Balance)
¬¨√¶ cup almond milk
¬¨√¶ cup raw sugar or sweetener of your choice
¬¨√¶ cup (or to taste) Dole seedless raisins
1 tsp cinnamon
2 tbsp non-hydrogenated margarine, softened
1 3/4 cups confectionary sugar
1 tsp pure vanilla extract
2 tbsp almond milk
Preheat the oven to 400 degrees.
Begin by mixing all of the dry ingredients for the dough together. Add softened margarine and work in; once it’s mixed, add the almond milk and combine until a ball is formed. Roll out the dough until it’s about 12 inches long.
Combine sugar and cinnamon for filling. Place on top of the dough. Evenly sprinkle the raisins over the top.
Cut (or tear) into 1 or 2-inch wide strips. Roll up to form cinnamon rolls.
Bake at 400 degrees for approximately 20 minutes, until slightly golden on top.
While the rolls are baking, make the icing.
Mix the softened margarine with vanilla and confectionary sugar. Next, add almond milk. If too thick, add more almond milk until you have reached the desired consistency.
Spread on warm (not hot) cinnamon rolls and serve!
Michelle Harris is the host of the nationally airing lifestyle television series, Alive & Well with Michelle Harris.