Ingredients

For the Dough:

  • 2 ½ cups all-purpose flour
  • ½ cup almond milk (warmed)
  • ¼ cup coconut sugar
  • 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
  • 2 tbsp coconut oil (melted)
  • 1 packet (2 ¼ tsp) instant yeast
  • 1 tsp vanilla extract
  • ½ tsp salt

For the Filling:

  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup chopped walnuts or pecans (optional)
  • 2 tbsp coconut oil (softened)

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1-2 tbsp almond milk (to thin)

Instructions

Start by preparing the dough. In a small bowl, combine the ground flaxseed with water and let it sit for about 5-10 minutes until it thickens. This will act as your egg substitute.

In a large mixing bowl, combine the warmed almond milk, coconut sugar, melted coconut oil, and vanilla extract. Stir in the instant yeast and let it sit for about 5 minutes until it becomes frothy.

Once the yeast mixture is ready, add the flax egg and salt to the bowl. Gradually add the flour, mixing until a soft dough forms. You may need to adjust the flour slightly depending on the humidity.

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped nuts (if using). Set aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick. Spread the softened coconut oil over the dough, then evenly sprinkle the cinnamon-sugar mixture across the surface.

Starting from the long side, carefully roll the dough into a tight log. Pinch the seam to seal, then slice the log into 12 equal pieces.

Place the rolls in a greased 9×13 inch baking dish, leaving space between them for rising. Cover with a towel and let them rise again for 30-45 minutes.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes or until golden brown. Keep an eye on them to avoid over-baking.

While the rolls are baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, vanilla extract, and almond milk in a small bowl until smooth. Adjust the consistency by adding more almond milk if needed.

Once the rolls are out of the oven, let them cool for about 10 minutes, then drizzle the maple glaze over the top. Serve warm and enjoy your chai-spiced vegan cinnamon rolls!