Get ready to transform your breakfast game with these jaw-dropping Vegan Funfetti Cinnamon Rolls that are about to become your new obsession! Imagine biting into a pillowy-soft, warm cinnamon roll bursting with rainbow sprinkles and a sweet glaze that'll make your taste buds dance with joy. These aren't just any cinnamon rolls - they're a celebration of plant-based deliciousness that proves vegan baking can be both incredibly delectable and stunningly beautiful. Whether you're a committed vegan, a curious foodie, or just someone who loves a show-stopping breakfast treat, these rolls are guaranteed to bring a smile to your face and color to your morning!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 3 cups all-purpose flour
- 1/4 cup coconut sugar
- 1 packet active dry yeast
- 1 cup almond milk
- 1/4 cup coconut oil
- 1/2 cup rainbow sprinkles
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup powdered sugar
Instructions
- In a small saucepan, warm the almond milk and coconut oil together until lukewarm (around 110°F), ensuring it's not too hot to kill the yeast.
- In a large mixing bowl, combine the active dry yeast with the warm almond milk mixture and let sit for 5-7 minutes until the yeast becomes foamy and activated.
- Add coconut sugar, salt, and 2 cups of flour to the yeast mixture. Mix thoroughly using a wooden spoon or stand mixer until a shaggy dough forms.
- Gradually add the remaining flour, kneading until a soft, smooth dough develops. The dough should be slightly tacky but not sticky.
- Cover the dough with a clean kitchen towel and let rise in a warm place for approximately 1 hour, or until doubled in size.
- After rising, punch down the dough and roll out on a floured surface into a large rectangular shape, about 1/4 inch thick.
- Spread a thin layer of softened coconut oil across the dough, then sprinkle with cinnamon and 1/4 cup of rainbow sprinkles.
- Carefully roll the dough tightly from the long side, creating a log shape. Slice into 12 even rolls using a sharp knife.
- Place rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 22-25 minutes until golden brown and puffy.
- While cooling, prepare glaze by mixing powdered sugar with 1-2 tablespoons of almond milk until smooth.
- Drizzle glaze over warm rolls and top with remaining rainbow sprinkles for a festive finish.
Tips
- Yeast Temperature is Key: Ensure your almond milk mixture is precisely lukewarm (around 110°F). Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Don't rush the kneading process. A smooth, elastic dough is crucial for soft, fluffy rolls.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Sprinkle Distribution: When adding rainbow sprinkles, spread them evenly to ensure each roll gets a colorful burst.
- Glaze Consistency: Add almond milk to powdered sugar gradually to achieve the perfect drizzling consistency.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Warm slightly before serving for that fresh-from-the-oven experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
