Fluffy vegan cinnamon rolls with a cashew matcha glazing that will make your taste buds so happy! These buns are very fluffy and sweet it is the perfect afternoon dessert.
I used Eo Matcha Chefs Matcha for this recipe which gave a new twist to the traditional cinnamon rolls. This dessert is a bit more indulgent that my usual desserts recipes but it 100% worth trying them out for that guilty pleasure .
Matcha Cinnamon Rolls
Prep Time: 1hr30 min
Cooking Time: 25 min
2 1/4 tsp ( 7gr) active dry yeast
1 cup dairy free milk, warmed
2 1/2 cups all-purpose flour
1/4 cup + 1 tbsp coconut sugar ( can substitute with brown or white sugar)
7 tbs vegan butter, divided
1 tsp salt
1/4 cup brown sugar
2 tbs cinnamon
Matcha Cashew Glaze
1 cup Cashews, soaked 2 hours or over night
1 Cup dairy free milk
3 tbsp Maple Syrup
1 tsp Matcha ( I used Eo Matcha Chef' Matcha)
Add cashew to a bowl with bowling water.
Prepare yeast mixture by carefully warming up 1 cup of dairy free milk ( It should be warm to the touch but not too hot to avoid killing the yeast). Add it to a large bowl along with the yeast and 1 Tbsp coconut sugar and gently stir.Let sit for 15 min, the mixture should grow and become frothy.
While the yeast is activating prepare flour by adding flour, salt, 1/4 Cup coconut sugar and whisk to combine.
Once yeast has activated melt 5 Tbsp of the butter and add it to the flour and mix, add the yeast mix and gently fold until a dough starts forming. ( If your dough is too sticky add more flour 1 tbsp at a time until is not longer sticky)
Once dough is fluffy and well combine roll into a ball place in a large bowl cover with a towel and let it proof for 1 hour ( dough should double in size)
While the dough proofs add brow sugar and cinnaon into a small bowl and combine.
Once dough has proof dust a working surface with flour and start gently rolling the dough into a flat rectangular shape. ( For fluffy buns don’t roll down with too much pressure or you will loose all the air on the dough).
Once rolled brush the top with the remaining melted butter, sprinkle the sugar and cinnamon mix evenly on top and gently pat it down with your hand.
Start rolling the buns by starting to fold the edge closest to you and continue rolling until you read the other end. Using a knife or a string cut the rolls into 10 section ( buns about 1-2 in thick).
Place on a nonstick pan facing up, cover again with a towel and let them proof once again for 15 min. In the mean time they proof pre heat your oven to 350ºF/176ºC.
Once proof bake them for 25 min until they are golden to the touch.
To prepare Matcha cashew glazing add all glazing ingredients except the matcha into a blender and mix until silky smooth. Dissolve matcha with 2 tbsp of room temperature water, once dissolve add to the cashew mix and mix until well combined.