Breakfast and dessert become one in these sweet Vegan Cereal Milk Cinnamon Rolls. Packed with vegan fruity cereal in between soft, pillow-y dough, and topped with a cereal glaze.
Course Dessert
Cuisine American
Prep Time 35 minutesminutes
Cook Time 30 minutesminutes
Proof Time 1 hourhour30 minutesminutes
Servings 12Rolls
Author Two Market Girls
Ingredients
Dough:
240mL(1 cup) non-dairy milk
30g(1 cup) crushed vegan fruit loops(we use the Walmart brand)
Combine non-dairy milk and vegan fruit loops in a bowl or small cup.Set aside and let soak for at least 20 minutes. Strain out crushed cereal through a fine mesh sieve and set aside.
Heat cereal milk to between 40-50C or just warm to the touch.
Mix yeast and white sugar with warmed cereal milk and whisk. Leave to rest for about 10 minutes or until foamy. If after 10 minutes it does not start to foam, your yeast is either dead or expired and you should start over with new yeast.
Add vegan butter to a stand mixer and beat until softened. Add flax eggs and beat on medium for 2-3 minutes. Add flour, salt and yeast mixture and using the dough hook mix on medium speed until the dough just comes together.
5.Turn out the dough onto a clean surface and knead until it comes together into a smooth ball. You will know its ready when you poke the dough and the indent bounces back.
Lightly grease a large bowl and place the dough ball in it. Cover with plastic wrap and place in a warm dark spot to proof for at least an hour or until doubled in size.
Filling:
Flour a clean work surface and roll into a rectangle that's 12 inches wide and 1/4" thick.
Spread softened vegan butter from edge to edge leaving 1/2 inch at the top of the 12" edge without filling. Sprinkle with cinnamon, brown sugar, and crushed vegan fruit loops. Beginning with the 12" side nearest you, tightly roll the dough into a log. Pinch the seam to seal it and turn so seam side is down.
Cut into 1-inch rolls with a sharp knife. Arrange rolls in a greased baking pan and cover tightly with plastic wrap.Let rise in a warm dark place for an additional 45 minutes to an hour or until doubled in size.
Preheat oven to 350F.
Once preheated bake in the oven for 27 to 30 minutes until a deep golden brown.
Glaze:
Whisk together icing sugar, vegan butter, and non-dairy milk to create a thick but drippy glaze. Add 2 tbsp crushed vegan fruit loops and mix to combine.
Pour over or spread the glaze while the rolls are still warm, than sprinkle with the remaining crushed vegan fruit loops.