Warm, fluffy, and oozing with sweet cinnamon flavor, these Cinnamon Roll Muffinare the perfect vegan treat for this Holiday Season. These cinnamon rolls in a muffin tin are the perfect way to start your day, with all the traditional flavors in a convenient and portable package.
In a large bowl add water and vegan butter, heat in the microwave for 30 seconds on low to medium heat. Once it is warm and butter melted, remove it from the microwave and let it cool. It should be warm, not too hot nor too cold otherwise it will kill the yeast.
Add the yeast and let it activate for 7 to 10 minutes.
In a separate mixing bowl, combine the yeast mixture with 1 cup of flour and sugar. Add flour gradually and keep on mixing. At this stage, it will be kind of sticky.
Stir in the rest of the flour. Mix it with your hands and form a ball shape. Cover and let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Once it is doubled in size, sprinkle some flour on a flat surface and knead the dough for 6-7 minutes, until it is smooth and elastic.
Preheat oven at 375F. So, it will be nice and warm when you put your muffins to bake.
Slice the dough in four equal parts. Next, roll the dough into a 1cm thickness flat round shape.
In a bowl mix cinnamon and raw sugar.
Spread soft sunflower butter on the surface of the dough and sprinkle a generous amount of sugar and cinnamon mixture.
Roll into a cylindrical tube (see the video) and cut it into 1-inch pieces. Each cylindrical tube will yield around 12 pieces.
Flat these cubes with your hands into a round shape while creating a marbling effect. You can also use a rolling pin, but I would recommend using your hands. It will be less messy and make a better marbling effect.
Take 4 flatten dough circles overlapping each other, roll into a rose shape.
Put them into a greased muffin tray and let them rise again for another 30 minutes in a warm place.
Bake in the preheated oven at 375 F for 25 to 30 minutes, or until golden brown,
Remove from the oven and transfer to a wire rack. Allow cooling.
Meanwhile, prepare your glaze by simply mixing icing sugar,almond milk and vanilla exxence. Add 1 tbs of milk at a time and whisk. Repeat until getting the desired consistency.
Keep covered until ready to use, whisk again before drizzling on top of the cinnamon buns.
Sprinkle some more cinnamon and sugar on top and serve.
Video
Notes
Use plant-based milk instead of water to make these cinnamon roll muffins fluffier.
Make sure your water and vegan butter mixture are not too hot while mixing the yeast otherwise it will kill the yeast. If you have a thermometer the temperature of the mixture should be 110F.
Use instant yeast to help the dough rise faster. You can also use active dry yeast, but the cinnamon rolls may take longer to rise.
Let the dough rise in a warm atmosphere. It may be your kitchen or a sunny window.
If you do not have a nonstick muffin pan, use the muffin liners. Otherwise, oiling the nonstick muffin tin is just enough.
Add the glaze when the rolls are warm. If they are too hot the glaze will melt but if they are too cold the glaze will not spread properly.
you can do the complete muffin process and place them in a muffin tin for a second rise. At this stage cover them with cling wrap and refrigerate overnight. When needed just take them out and bake.