Vegan Eggnog Cinnamon Rolls
Soft fluffy cinnamon rolls made with vegan eggnog are the perfect treat to wake up to on Christmas morning!
Whenever I think of breakfast during the holidays, my mind immediately goes to cinnamon rolls. There’s nothing better than waking up to the smell of them baking and then sitting down to enjoy one fresh out of the oven topped with gooey melted icing.
My favorite part is the center. That soft, doughy texture filled with cinnamon sugar…UGH. It’s so good, it hurts.
I would eat them every week if I could but I know they’re usually not the healthiest of breakfasts so I try to save them for special occasions, like the holidays.
Another not-so-healthy thing I like to have this time of year? Eggnog. I love the flavor but it’s usually so rich that I can’t drink more than just a few sips. I want to taste it but I don’t want to feel it, if you know what I mean.
Then recently I discovered Silk’s Almond Nog and it was like all of my dreams came true. It tastes amazing, just like real eggnog, but without all of the heavy dairy and saturated fat. #winning
It took me all of three seconds before I decided that I had to put the almond nog in a batch of homemade vegan cinnamon rolls.
Let me just say, it was the best idea EVER. Combining the flavors of cinnamon sugar and eggnog in a soft doughy bun is almost orgasmic. Maybe I should have titled them “Better Than Sex Cinnamon Rolls”?
I tried to make them as nutritious as possible by using a little bit of whole wheat pastry flour but I didn’t want to push it too far and sacrifice the classic soft texture that we all know and love. If you don’t want to buy two types of flour, you can replace the whole wheat pastry flour with the all-purpose.
Also, I haven’t tested these with gluten-free flours so I can’t say if that will work or not. Maybe one day I’ll be brave enough to give that a try!
In the meantime, I’ll be making these again on Christmas morning. I hope you love them as much we do! For more delicious dairy-free recipes, be sure check out Silk’s holiday webpage!
For the dough
1 and 1/4 cup Silk Almond Nog, divided
1 packet dry active yeast
1 tablespoon organic brown sugar or coconut sugar
4 tablespoons vegan margarine
2 and 1/2 cups all-purpose flour
3/4 cup whole wheat pastry flour (or more all-purpose)
1/2 teaspoon salt
For the filling
3 tablespoons vegan margarine, melted
1/4 cup organic brown sugar or coconut sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
For the icing
2 tablespoons Silk Almond Nog
1/2 cup organic powdered sugar
- Start by placing 1/4 cup almond nog in a glass measuring cup or microwave safe bowl. Heat in the microwave for 15 seconds, or until it is warm to the touch. It should feel lukewarm, not hot, or it will kill the yeast. Add one tablespoon of sugar to the cup or bowl along with the packet of yeast and stir together. Set aside for 10 minutes, until yeast has doubled in size, to 1/2 cup line.
- Meanwhile, combine the vegan margarine and the remaining almond nog in a large bowl and microwave for 15 seconds, until the margarine has melted. Next, sift together the all purpose flour, whole wheat pastry flour and salt in a small bowl then set aside.
- Add the yeast to the large bowl with the margarine and almond nog then add the flour one cup at a time,continuing to stir until all of the flour is incorporated.
- Line a hard surface with parchment paper (the paper is optional, it helps contain the mess. you can also use the bare counter) and lightly sprinkle with a tablespoon of flour. Transfer the dough to the hard surface and use your hands to knead for about one minute as you shape it into a ball. If the dough is too sticky, sprinkle in more flour until you can knead it without it sticking to your hands. Lightly grease a bowl with oil, place the ball of dough inside, cover and then place it in a warm place to rise for about an hour, until the dough has doubled in size.
- Once the dough has risen, place it back onto the lightly floured hard surface. Use a rolling pin to roll it out into a large rectangle. Combine the sugar, cinnamon and nutmeg in a small bowl and stir together. Brush the top of the dough the melted margarine then sprinkle the cinnamon sugar on top.
- Roll up the dough from the longer side then lightly pinch it to seal the seam. With the seam down, cut the dough into 12 separate rolls using a serrated knife. Place the rolls into a greased 9 x 9” baking dish with the cut side facing down and cover. Set aside in a warm place to rise for an additional 30 minutes.
- Preheat the oven to 350°F and then bake rolls in the oven for 20 minutes, until they are light golden brown on the edges. Remove from the oven and set aside while you prepare the glaze.
- In a small bowl, stir together the ingredients for the icing until a smooth glaze has formed. Add more sugar if a thicker texture is desired. Drizzle icing on top of cinnamon buns then serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Time does not include inactive time of 1 hour and 30 minutes to allow the dough to rise.
This is a sponsored conversation written by me on behalf of Silk. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make this site possible!