Vegan Cake Batter Cinnamon Roll Recipe | Single Serving Dessert Sunday | Summer Storm

This recipe has quickly become my newest obsession.. which may not be the best thing, hahaha. It is so dang easy, so dang delicious, and just all around the perfect guilty pleasure dessert. I hope you love this as much as I do!

CAKE BATTER CINNAMON ROLL RECIPE
INGREDIENTS FOR THE DOUGH:
-1 tbsp vegan butter
-1/4 c plain, unsweetened almond milk
-1 tsp organic cane sugar
-1 tsp active dry yeast
-1 tsp vanilla extract
-1/2 c + 1 tbsp all purpose flour
-1/4 c vegan vanilla cake mix of your choice
-1/8 tsp sea salt or kosher salt
INGREDIENTS FOR FILLING:
-1 tbsp vegan butter, melted
-2 tbsp brown coconut sugar (You can just use regular organic brown sugar)
-1 tsp cinnamon
-1/8 tsp sea salt or kosher salt
INGREDIENTS FOR THE FROSTING:
-1 tbsp vegan butter, cold
-1/4 c organic powdered sugar
-1/4 tsp vanilla extract
-3-4 drops of vegan red food coloring
-Vegan sprinkles

*You will also need a little coconut oil for greasing.

DIRECTIONS:
-In a small sauce pot, heat the butter and milk for the dough until luke warm.
-In a small bowl combine the active dry yeast and the cane sugar.
-Pour the warm butter/milk mix over the active dry yeast and sugar, and stir just to combine. Allow to sit for 10 minutes to activate the yeast.
-Add the vanilla extract to the wet mixture.
-In another bowl, combine the all purpose flour, cake mix, and salt, and mix to combine.
-Pour the wet mixture into the dry mixture and stir to combine.
-Gather the mixture into a ball, and knead on a lightly floured counter surface 5-10 times, just to form a smooth ball.. it won’t take much kneading at all.
-Place the dough ball into a lightly coconut oiled bowl, cover with plastic wrap, and let sit in a dark, warm place for 1 hour to rise.
-Once the dough has rised, roll it out on a lightly floured counter surface into a long, thin rectangle. It should be about a 1/4th inch thick, 12 inches long, and 2 inches wide.
-Spread the melted vegan butter for the filling over the dough.
-Combine the brown coconut sugar, cinnnamon, and salt in a small bowl, and then spread evenly on top of the butter on the dough.
-Roll the dough up, starting closest to you and working your way up. Carefully seal the edge of the dough to itself.
-If you want a prettier look, slice just the end off of one side of the log of dough.
-Stand the log of dough up right, and then gently press down to form a proper cinnamon roll shape.
-Place in a baking pan, that is lightly oiled with coconut oil, cover with plastic wrap, and allow to rise for another 30 minutes. *You may want to place the seam side of the cinnamon roll against the edge of the pan, to prevent it from possibly unraveling while it bakes.
-Preheat the oven to 350 degrees fahrenheit.
-Once the cinnamon roll has finished rising, bake it for 25 -27 minutes.
-Allow the outside to cool completely before frosting.
-Make the frosting right before serving.. if you make it too far in advance it will probably melt. For the frosting, combine all of the ingredients in a small bowl and stir until smooth. *Make sure the butter is cold, or the frosting will “break” slightly. Frost the cinnamon roll once it has mostly cooled down.
-Top with as many sprinkles as you’d like!

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summerstormholzbauer@gmail.com
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