If you have wondered why I put the word “vegan” in brackets, here’s why:
When Chelsea announced, 3 years ago, that she wanted to become a vegan I have to admit that I freaked out a little. I wanted to support her and, as the person who cooked dinner every night (she was still living at home at the time), I wanted to continue serving her meals and snacks that she would love.
How would I cook and bake (especially the “bake”) without my trusty eggs/milk/butter/chocolate?
Well, as with learning any new skill, we researched. We bought books, obsessed over Pinterest, and became quick studies visiting the blessedly many vegan restaurants that New York City boasts. And what was interesting was that the best – and most delicious – meals and treats didn’t rely on fake or faux versions of non-vegan ingredients. Instead, chefs were making inventive use of real foods, creating all manner of fabulous sweets and savories.
Which is what I’ve tried to do at home. That is, execute recipes that are meat-, dairy- and egg-free, but that you’d never know. Or care. Which, given the overwhelming number of allergies and food sensitivities that abound these days, is a win-win even if you’re not vegan.
Like these buttermilk cinnamon rolls.
These are a fan favorite at Casa Silver, and with good reason. They are legit cinnamon rolls, with all the yeasty, cinnamony, icing goodness you’d rightfully expect. But thanks to the ingenuity of the guys over at The Gay Vegans, they are 100% free of any eggs or dairy.
These were not the first vegan cinnamon rolls I made but they are definitely the last – I can’t imagine a recipe being more completely satisfying, or one that yields success every time.
The recipe makes a bunch, and the rolls freeze beautifully – so you can enjoy a warm, indulgent breakfast all winter long.
Happy, happy new year! xo
adapted from The Gay Vegans
2 packets active dry yeast
1/4 cup warm water
1 1/2 cups + 2 tablespoons almond milk, divided
1 1/2 tablespoons apple cider vinegar
1/2 cup + 2 tablespoons non-dairy spread, divided
1/2 cup vegetable oil
4 1/2 cups flour, plus additional for kneading and rolling out dough
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups packed brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla
2 cups confectioner’s sugar
Grease a 10″ x 15″ baking pan; set aside.
Place the water in the bowl of your electric mixer, stir in the yeast till dissolved and let sit for 10 minutes. Combine 1 1/2 cups almond milk and the apple cider vinegar in a small saucepan and let sit for 10 minutes. Melt 2 tablespoons of the non-dairy spread.
Heat the “buttermilk” till warm to the touch. Add the melted non-dairy spread and the vegetable oil and stir to combine. Pour into the mixer bowl and beat on low till combined. Add the flour, salt and baking soda and beat till a soft dough forms. Turn the dough out onto a well-floured surface and knead about 20 times, adding more flour as needed to keep the dough from sticking. Cover with a towel and let rest for 15 minutes. Clean and dry the saucepan.
Melt the remaining 1/2 cup of non-dairy spread in the cleaned saucepan – remove from heat and add the brown sugar, cinnamon and vanilla.
Roll dough out on a floured cutting board, to about the width and length of the board (mine is about 14″ x 18″). Spread the brown sugar mixture over, leaving a 1/2″ border on all sides. Starting on one long side, roll the dough up into a log and slice into 1″ pieces. Place, cut sides up, in your prepared pan. Cover and let sit for 30 minutes (or refrigerate overnight).
Pre-heat oven to 400 degrees. Bake for 20 – 25 minutes or till golden brown. Let sit for 10 minutes and transfer rolls to a wire rack set over a piece of foil or parchment.
Whisk the confectioner’s sugar and remaining 2 tablespoons almond milk, adjusting the ingredients if needed to get a thick, pourable icing. Transfer to a ziploc bag, snip a small hole in one corner and drizzle over the rolls. Serve warm.
This delicious recipe brought to you by Sheri Silver
Check out a TON more vegan recipes on my Pinterest board!