So, I’ve been making these cinnamon rolls like they’re going out of style for a while now. If you follow me on Instagram you’ve probably gotten a bit tired of it really. It all started when a neighbor of mine brought me a loaf of “accidentally vegan” bread earlier this year. It was the stuff white bread dreams are made of, soft, fluffy and just delicious. So of course I asked her for the recipe and she gladly obliged.
For those needing the recipe right now, scroll all the way to the end of this post
Single pack (dozen) before baking
She had gotten the recipe from another one of our neighbors. Probably my whole neighborhood has been making vegan white bread for ages and I didn’t even know it!
I did some more research on the recipe because it was mind boggling to me that you could make not only decent, but incredibly yummy bread from start to finish in 60 minutes or less. It turns out my neighbor’s version is probably an adaptation from this bread recipe here, which probably comes from this company here. Kinda like a game of telephone (as recipes do).
The original recipe makes 4 loaves of white bread (in total Mormon family fashion). That’s a lot of bread! So, I divided the recipe down to make a single batch of bread and adjusted the measurements and timing bit to suit my tastes. Then I decided to make the bread into cinnamon rolls, one of the best decisions I’ve ever made. Then I posted the recipe in an instagram post.
Cinnamon Swirl Bread with added Cinnamon Chips. NO rise time.
Then, other people started making the rolls…
As you can imagine, variations on this recipe could be positively endless. Kittee at Cake Maker to the Stars made these ones filled with dried blueberries and a glaze that contained orange blossom water.
…and then these that are just the prettiest rolls I have ever seen! (both photos used with permission).
I can’t wait to try a savory version using this filling. I’ve also made this recipe into orange rolls, and buttery pan rolls.
And finally, Kittee’s friend (and now mine too) Matt made the rolls and posted my instagram recipe on his site (full credit) with a beautiful story about growing up baking with his mum. It’s just lovely. As are the cinnamon rolls.
Find my adapted recipe and Matt’s lovely story here.
If you make the rolls, bread or any other variation, I’d love to hear about it and see your photos too! And please, share this post!
NOTES: It is vital that you use both INSTANT yeast and liquid lecithin for the magic fastness of this recipe. Active dry yeast is not the same as instant yeast! For those with soy allergies, liquid sunflower lecithin will work just as well as soy lecithin in this recipe. My dough is always pretty soft and sticky when I make this recipe, so don’t be alarmed if yours is too. If you’d like to make this recipe without vegan butter, simply moisten the cinnamon roll dough with water and then sprinkle the brown sugar over the top. These rolls can also be successfully made with 100% whole wheat flour.