Vegan Cinnamon Rolls

Hi! My name is Mary Frances and I’m honored to be sharing over here at Jellibean Journals! I am so excited to be here; Jelli has created one of my favorite sites to visit with her varied posts on being a baker, a mother, and a blogger. I first found her via her Chocolate Mint Brownie Cheesecake and was completely hooked with her cinnamon roll ice cream. She helped me with Twitter thanks to this post and really encouraged and inspired me with this post on improving your marriage (and isn’t she just gorgeous?)I claim the little corner of the Internet called The Sweet {Tooth} Life where I blog about healthy desserts (but I’m not vegan or paleo or anything like that.) I am strong believer that peanut butter and ice cream can solve just about any problem and that brownies are their own food group. I have a hard time turning down a brownie … make that a pan of Tiramisu brownies. I do have some self control, but there are a couple things that make me weak in the knees.
Back massages for one.
And cinnamon rolls for another.
Massage my back and I turn to jelly. Pass me cinnamon rolls and I melt like a puddle of butter in Kansas summer.But the neat thing is, there is absolutely no butter (or jelly, in case you were worried) involved in these cinnamon rolls! No butter, no eggs, no milk, but can you tell? Not a chance! These are my favorite cinnamon rolls to date and I can safely say (after eating every single one) that the combination of soft and fluffy roll covered in coconut shreds and key lime is irresistible.
I can’t even.

You can drizzle a key lime glaze on top to give it a more cinnamon roll feel, but they really don’t need it. Since there is no cinnamon, they don’t look very traditional, and my siblings did ask if that was parmesan cheese and green onions. Cheese and onions? Guys, the kitchen smells like the tropics (or Bath n Body works, take your pick.) Reluctantly, I did have to agree with them. But once you take a bite, all you can think about is lime and coconut. Those flavors are throughout the entire recipe – there is lime juice in the rolls themselves, but it is subtle and not overwhelming. It supports the filling of coconut and lime zest which is absolutely amazing. Seriously, that filling is SO good. All it is coconut, zest, and sugar, so that makes sense – what is not to love?The dough itself is very easy. Am I the only one with a doughaphobia? (Heard of it? If not, I’ll start working on a project called the food bloggers dictionary 😉 ) Doughaphobia – apprehension of yeast and the time involved.
Guess what – yeast is a breeze in this recipe. You add it in with all the other ingredients like it is salt or sugar.
And – these are done in an hour. Yep, one hour. Totally worth it. My week has personally been the craziest of the summer and if I can make cinnamon rolls during this time, so can you! (I also made five minutes {Gluten and Dairy Free} Chocolate Covered Strawberry Truffles … so yeah 🙂 )
This cinnamon roll dough is soft and easy to work with and bakes up into a tender and fluffy roll that I couldn’t stop eating. If you are worried about there being no butter in the filling, you are covered there too. The coconut shreds, sugar, and lime zest caramelize and stick to the cinnamon roll dough like a charm.I hope you are convinced that you need these. Specifically warm from the oven.

Vegan Cinnamon Rolls

 

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Prep time

25 mins

Total time

25 mins

 

Key Lime Coconut Cinnamon Rolls Prep time: 25 minutes Baking time: 20 minutes

Ingredients

• Rolls
• ¼ cup lime juice
• ¾ cup unsweetened almond milk
• 2-1/2 cups all purpose flour
• 2-1/4 teaspoon instant yeast (I love Red Star)
• 2 Tablespoons sugar
• ¼ teaspoon salt
• Filling
• 1 cup unsweetened coconut shreds
• ¾ cup sugar
• zest of one lime

Instructions

1. Preheat oven to 350.
2. Combine almond milk and lime juice in a one cup measuring glass and stir. Let sit for five minutes.
3. In another bowl, mix coconut shreds, sugar, and zest. Set aside.
4. Mix flour, yeast, and sugar, and salt in a large bowl.
5. Pour almond milk and lime juice into the flour mixture and stir for 5-7 minutes, adding flour by Tablespoon if the dough is too sticky and wet.
6. Roll dough out into a rectangle and sprinkle filling over top.
7. Roll up tightly, with the longer sides facing you, and press edges together.
8. Cut into 10 equal slices (I used a plastic knife that I dipped in water after each cut. You can also use dental floss.)
9. Place in a lightly greased 9x9 pan or pie pan and bake for 20 minutes, or until tops are lightly browned and rolls are baked through.
10. Store in an airtight container. To serve leftovers, I suggest warming in the microwave (use plastic wrap) or oven (use foil.) Wrap so that they don't dry out!

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If you liked these cinnamon rolls as much as I did, check out some of my other favorites!
{Vegan} Fudge Filled Peanut Butter Sugar Cookie Cups

{Four Ingredient Vegan} Rhubarb White Chocolate Ice Cream

{Dairy Free} Funfetti Mug Cake with Raspberry Ice Cream Topping