Low Iodine Vegan Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

4.5

(8)

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Ingredients

12 servings

For the dough

1 cup plant-based milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (one ¼-oz packet)
2 tbsp organic cane sugar
3 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
¼ cup vegan butter, melted

For the filling

½ cup packed light brown sugar
2 tsp ground cinnamon
3 tbsp vegan butter, softened

For the glaze

1 ½ cups powdered sugar, sifted
3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Combine the warmed plant-based milk, yeast, and 2 tbsp organic cane sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
2
Add the melted vegan butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, adding the remaining flour a tablespoon at a time, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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