The Best Vegan Rolls
Makes two 9 x 13 pans
Modified from the Pioneer Woman’s amazing cinnamon rolls 101
Dough
4 cups oat or other non-dairy milk
1 cup oil
1 cup sugar
4 teaspoons active dry yeast
8 cups all purpose flour
½ teaspoon ground cardamom
1 cup flour - reserved
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon salt
filling
1 cup non-dairy butter of your choice
2 cups brown sugar
ground cinnamon
ground ginger
Topping
1 pound (3 1/2 cups) confectioner’s sugar
1/4 cup oat or your favorite non-dairy milk
4 tablespoons non-dairy butter, melted
1 tablespoon vanilla extract
For the dough, heat the milk, vegetable oil, cardamom and sugar in a large saucepan just to a boil. Set aside and cool to warm - about an hour. Sprinkle yeast over top and let stand 5 minutes before whisking in. Add flour, stirring until just combined. Cover with a lid and set aside for 1-2 hours.
Stir in the remaining flour, salt, baking soda & powder only until just combined - while this is a yeasted dough, it should remain tender. Once it’s combined, re-cover and let stand at room temp for fifteen minutes, or refrigerate up to overnight. Chilled dough is easier to work with, so it’s ideal to cool for at least 1 hour before rolling out.
Preheat the oven to 375°F and butter two 9x13 pans thoroughly.
Divide dough in half. On a floured baking surface, roll out each dough into a large rectangle - about 24” x 10” or so. Drizzle half of the melted butter over the dough and use your hands or the back of a spoon to spread evenly. Sprinkle with half of the brown sugar before dousing thoroughly with ground cinnamon and a bit of ground ginger. Roll up tightly on long edge and cut into 24 equal pieces.
Tuck the tail end of each roll under the roll and place them into the prepared pans. Cover with a damp towel and let rise 20 minutes before baking.
Bake 15-25 minutes, rotating halfway through,, until golden brown & beautiful.
Prepare icing while the rolls are baking. Whisk together icing ingredients until smooth. Spread liberally over rolls while still warm but not hot and allow to cool completely.
Variations
Instead of brown sugar, spread the dough with marmalade, jam or honey and a half cup of granulated sugar before rolling up. Replace the non-dairy milk in the icing with the same amount of marmalade, jam or honey, adding just enough water or non-dairy milk to thin as needed.