Chocho Cinnamon Rolls

Cinnamon rolls are the perfect winter comfort food, and this simple vegan recipe makes ten delicious, gooey and satisfying fluffy chocho-based treats.

INGREDIENTS//

DOUGH

• 3 tbsp vegan butter (such as Earth Balance)
• 1 packet instant yeast* (or rapid-rise yeast // 1 packet yields ~ 2¼ tsp)
• 1 cup unsweetened plain almond milk (we use Califia)
• 1 tbsp organic cane sugar
• 1/4 tsp salt
• 1½  cups all-purpose flour (we use Bob’s Red Mill)
• 1½ cups Mikuna Chocho Superfood Protein Original

FILLING

• 3 tbsp vegan butter (such as Earth balance) melted
• 1/4 cup organic cane sugar
• 1 tbsp ground cinnamon (to taste)
• ⅛ tsp ground nutmeg

TOPPING

• 2 Tbsp vegan butter (such as Earth balance) melted

ICING optional Simple Powdered Sugar Glaze (see step 10)

• 1 cup organic powdered sugar
• 1-2 tbsp almond milk

METHOD//

DOUGH

1. In a large saucepan (or in a bowl in the microwave in 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water to the touch. It should be warm but not too hot or it will kill the yeast.
2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 tbsp sugar and the salt and stir.
3. Sift the flour and Chocho Superfood Protein together.
4. Next add in your flour-Chocho mix ½ cup (68 g) at a time, stirring as you go (you may not use it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out removing any remaining dough, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about one hour, or until doubled in size (see photo).

FILLING

1. On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about ¼ inch). Brush the dough with melted vegan butter and top with sugar and desired amount of cinnamon and nutmeg. 
2. Generously butter an 8×8-inch square or comparable sized round pan.
3. Starting at one end, tightly roll up the dough and situate seam-side down.Then with a serrated knife or a string of floss, cut the dough into 1½ – 2 inch sections and position in your pan. You should have about 8-10 rolls depending on your section size.

TOPPING

1. Brush with melted vegan butter and cover with plastic wrap. Set on top of the oven to let rise once again while you preheat the oven to 350 degrees F (176 C).
2. Once the oven is hot, remove the plastic and bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

ICING optional

1. Frost with a simple mixture of organic powdered sugar and almond milk.

Best when fresh, though they will keep covered at room temperature for ~2-3 days. 

*You can use regular yeast, but it will require more time to let them rise properly.