I’ve been wanting to try Minimalist Baker’s cinnamon rolls forever but never had a great reason to take time away from my normal cooking to make them. Until last weekend! My daughter’s school was having a geography banquet and her state was Arkansas and it just so happens that cinnamon rolls supposedly are a big deal in Arkansas so I got the recipe and went to work.
I modified the recipe a bit to be sugar free, used coconut milk and a slightly different flour. Even with changes they turned out super yummy…hubby said the best cinnamon roll he’s ever had. My daughter liked them all right but surprisingly said they were too sweet and she liked the ones I have done before much better which are actually much healthier than these! Hah! Ok?!
They were good…yeasty, soft, tender and delicious. Put them on your must-make list!
The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
Author: Desserted Planet
8 T. Vegan Butter (I used Earth Balance)
2 c. Lite Coconut Milk (canned)
3 T. Xylitol
2 Pkgs (1 pkg=2 ¼ t.) Instant Yeast
¾ t. Sea Salt
6 c. Unbleached Fine Pastry Flour
8 T. Vegan Butter, melted (I used Earth Balance)
½ c. Lakanto Powdered Monkfruit Sweetener
¼ c. Xylitol
3 T. Cinnamon (or to taste)
8 T. Vegan Butter, softened (I used Earth Balance)
¾-1 c. Lakanto Powdered Monkfruit Sweetener
1 Pkg (5.25 oz.) Coconut Milk Powder (I used Native Forest)
¼-⅓ c. Pure Vanilla Extract
2-3 t. Almond Extract
Chopped, Toasted Pecans for topping (optional)
For the Rolls
In a medium saucepan, heat the coconut milk and butter over medium heat until warm and melted. Transfer mixture to a mixing bowl of an electric mixer and let cool to 110 degrees.
Whisk in the xylitol then sprinkle on the yeast and let it activate for 15 minutes.
Add the salt and stir.
With a dough hook, beat in the flour 1 cup at a time on low speed until dough forms a loose ball and starts to pull away from the sides of the mixing bowl. Dough will be slightly sticky but still able to be handled.
Coat a large bowl with oil and place your dough ball in the bowl and turn over once. Cover with plastic wrap and let rise for one hour until doubled in size.
For the Filling
While the dough is rising, make the filling.
In a medium bowl whisk together the butter, powdered monkfruit, xylitol and cinnamon. Set aside until ready to use.
Once the dough has risen, roll the dough out into a large, thin rectangle on a lightly floured surface.
Spread filling to about ½ an inch from each edge of the rectangle. Don't use too much or it will leak out the edges. Starting with the side closest to you, roll the dough away from your body until you get about 1 ½” from the other side and then take the edge of the opposite side and fold it over the side you rolled up. Slice into 16 rolls.
Spray two, 9x9 pans with non-stick spray or lightly oil. Place 8 rolls in each pan and bake for 25 minutes.
Let rolls cool completely before frosting.
For the Frosting
In the bowl of an electric mixer, beat the butter until smooth and creamy.
Add the monkfruit, coconut milk powder, vanilla and almond extract.
Beat on medium speed until smooth and creamy and no lumps remain.
Spread evenly over cinnamon rolls and sprinkle with pecans (if using).
It’s been ages since I did a recipe roundup and I thought what better time than now–Valentine’s Day–to do one! So here you go….my top three healthy, chocolate desserts perfect for the most perfectly perfect day of love and romance and all things hearts and pink.
First up, these Homemade Chocolate Candy Cups are so stinking easy and soooooo good. They’re fun to make because you can top them with whatever your heart desires…nuts, dried fruit, sprinkles, coconut, etc. So creative! And SO much better for you than anything you could buy at the store. 🙂
Second, this Dark Chocolate Strawberry Cream Cake is my all-time favorite cake ever. When I made this, we weren’t quite 100% plantbased, so there is a good amount of eggs in it but I plan on seeing if there are any substitutes that will work for making it completely free of any animal products! If you try to make it vegan, let me know! In the meantime, this cake is waaaaaaaaaay healthier than something you’d get from your local bakery, so make it and enjoy!
And lastly, these Ultimate Fudgy Vegan Brownies are my absolute favorite chocolate dessert on my blog–I have converted many non-vegan, SAD (standard American diet) friends to these brownies. Everyone who tries them loves them because they simply are the fudgiest, chewiest brownies you could possibly ever want.
Ditch the Russel Stovers and get in the kitchen! Enjoy!
Last week I was contemplating whether I wanted to make and blog this recipe since I had started to see lots of fall/apple/pumpkin things popping up in my news feeds. Already. I mean, hello, isn’t it still August?? You know…SUMMER. Why yes IT IS so I decided no, I’m not giving in just yet and I’m squeezing in one last summer recipe. I’m DOING IT.
Of course the moment I decide this my husband walks in the door with a pumpkin coffee. Yes, pumpkin coffee. At first I was thinking “are you kidding me?!” but then I remembered how much I freaking love the gas station pumpkin coffee so I drank it. There. Confession. Back to the pudding…
I got the idea for this pudding from an Instagram post I had seen a couple of months ago. She didn’t have an exact recipe and used a few different ingredients than I did. But I loved the idea of key lime pie pudding because key lime pie is one of my favorite desserts ever. I actually have a GREAT Key Lime Pie recipe and after glancing at the ingredients to refresh myself, I knew I wanted to get it as close to tasting like my pie as possible.
This meant I needed to somehow add dairy-free sweetened condensed milk. But I don’t know of any that is sold anywhere and even if it did exist I’m sure it’s loaded with sugar. So I went ahead and made my own healthier version. It adds an additional step/recipe to the overall recipe so if you really don’t care about having sweetened condensed milk in your pudding, then I would go ahead and forego it and just use a sweetener such as xylitol, stevia, swerve, etc. (although I STRONGLY recommend making the sweetened condensed milk because it is DELICIOUS). I can’t guarantee the taste of the pudding will be as good without it, but I’m sure it will still be yummy.
I REALLY love that this pudding has veggies in it and you’d never know. My kids loved it. We enjoyed it with a little dollop of So Delicious Coco Whip and some Cadia Graham Crackers crumbled on top. Tart, sweet and creamy cold….perfect SUMMER treat. 😀
5.25 oz./1/4 c. Native Forrest Coconut Milk Powder
½ c. Water
2 T. Melted Coconut Oil
2 t. Pure Vanilla Extract
½ c. Truvia
¼ c. Sucanant
½ t. Sea Salt (more or less to taste)
Key Lime Pie Pudding
¾ c. Lite Coconut Milk
2 Large, Ripe Avocados
2 c. Spinach
Zest of One Lime
¾ c. Key Lime Juice (less if you don't want it as tart)
¾-1 c. Vegan Sweetened Condensed Milk (depends on how sweet you want it OR substitute Truvia, Stevia, Xylitol, Swerve, etc to taste)
So Delicious Coco Whip, Cadia Graham Crackers (optional)
For the Vegan Sweetened Condensed Milk
Combine all ingredients in a high-powered blender (I used a Vitamix) until smooth, creamy and thickened slightly. This will take several minutes. Set aside when done (if using right away....if refrigerating, the mixture will solidify and you can reheat or just scoop from the container).
For the Key Lime Pie Pudding
Place all ingredients in a high-powered blender and blend until smooth. Refrigerate for a couple of hours until chilled and slightly firm or overnight.
Top with coconut whipped cream and crumbled graham crackers.