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).
I was craving something lemon-y and easy to make the other day and found this recipe that I have only made once before quite awhile ago but remember really loving it! They are done in the food processor and come together in no time.
They are a perfect balance of coconut and lemon flavor, not overly sweet and just the right size when you need something a little sweet. And best of all they are healthy!
P.S. Here are a few more energy type “balls/truffles” I love!
I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.
Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many. One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.
I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!
So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!
I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀
I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.
I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.