Project Description

Recipe Ingredients:

Cinnamon Rolls:

  • 3/4-cup warm water

  • 1/4-cup aquafaba (bean brine)

  • 1 Tbsp. granulated sugar

  • 1 Tbsp. pure maple syrup

  • 1 envelope active dry yeast

  • 2 Tbsp. applesauce

  • 2 1/2 cups all purpose unbleached flour

  • 2+ Tbsp. flour for the board

  • 1/3 tsp. salt

Filling:

  • 2 Tbsp. almond milk

  • 1/3 cup granulated sugar

  • 2 1/2 tsp. ground cinnamon

  • 1/4 tsp. salt

Frosting:

  • 1 1/4 cup powdered sugar

  • 1 Tbsp. lemon juice

  • 2 (or more) Tbsp. vanilla almond milk

Instructions

Preheat oven to 350 degrees.

Line a 9-inch cake pan with parchment paper

Mix the warm-hot water, aquafaba, sugar, maple syrup and active dry yeast just until the sugar is mixed in. Let sit for a minute so the yeast has time to activate.

Mix in the applesauce.

Add 2 cups of flour and the salt and knead about 4 to 6 minutes. If you need to add more flour, add it a few tablespoons at a time until you get soft, smooth dough.

Place the 2 tablespoons of flour on the surface where you will roll out the dough. Roll the dough into a 10 by 14-inch rectangle. Be sure you use enough flour so that the dough doesn’t stick.

Brush the almond milk on the rolled out dough. Mix sugar, cinnamon, and salt in a small bowl. Distribute the mixture evenly over the almond milk being sure to go to the edge of the dough.

Roll the dough tightly along the longer side and crimp the edge.

Using a knife or unflavored dental floss slice the roll into about 2-inch pieces. Place the slices in the cake pan and cover lightly with a moist towel. Let it sit in a warm place for 15 to 20 minutes, or until just about doubled in size.

Remove the towel and bake at 350 degrees for 22 minutes or until golden.

Let the rolls cool slightly before icing.

Note: 3 tablespoons of aquafaba = 1 whole egg