Vegan Gingerbread Cinnamon Rolls

About a year ago, I made my Boozy Apple Butter Cinnamon Rolls for the Vegan Month of Food. Because of their popularity, I thought that I would share another vegan recipe for cinnamon rolls. This time?! It's gingerbread flavor.

If you love the taste of gingerbread, you will adore these cinnamon rolls. It's that blend of ginger and cloves that really seals the deal. My dad makes fun of me because I love the "spicy" flavors of fall, which means that I'm often heavy-handed when it comes to pumpkin spice, cinnamon, and all things autumn.

For this recipe, I did use bread flour instead of my typical whole wheat pastry flour. First, it was out of necessity; I ran out of my other flour! But more importantly, bread just turns out better with bread flour. It rises so much better than regular flour. If you don't want to use all bread flour, blend it half and half with another flour.

Also, this recipe utilizes a bread machine -- it's simple, fast, and no-fuss. When I was at Goodwill a few months ago, I saw three bread machines sitting on the shelves, each for less than $10! I highly recommend investing in one.

Vegan Gingerbread Cinnamon Rolls
Adapted from Better Homes and Gardens

1/2 c. water
1/4 c. almond milk
1/4 c. vanilla-infused bourbon (learn about making your own), or more water
1/3 c. molasses
2 T. olive oil
1 flax egg or 1/2 of a pureed banana (ripe)
1/4 c. coconut sugar
1/2 tsp. sea salt
3 1/2 c. bread flour
1 T. yeast

For the Filling:
1/4 c. coconut sugar
2 T. organic cane sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 T. vegan butter, softened

Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)

Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax! If you're itching for something to do, combine your spices and sugars in a bowl for the filling: sugars, cinnamon, ginger, and cloves. Set it aside.

Preheat the oven to 350°. Grease a 8x8 pan with coconut oil.

Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour.  Roll it out to about 1/2 inch in thickness. I used a pastry cutter (or you can use a pizza cutter) to trim the dough -- you can if you want to. It makes the rolls a little more uniform and better for pictures :-)

Spread the softened butter out evenly across the dough and then sprinkle the spice mix on top.  Roll it out into a log and slice; I sliced mine into 8 rolls.  Place the rolls in the pan and cover the pan with plastic wrap.

Let the rolls rise in a warm place for 20-30 minutes.  After, remove the plastic and bake for 25-30 minutes.

You can mix some powdered sugar and a bit of almond milk to make a glaze.  Drizzle it over the rolls.

These rolls taste like Christmas morning -- you and your family will love them!