Banana-Free

Name: Giant Vegan Cinnamon Roll, Fast and Easy
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1 6" Roll, 6 Regular Rolls, or 12 Mini Rolls
Cuisine: American
Ingredients: 1 can Pillsbury classic pizza crust (cold); 1/2 c vegan butter, softened but cool (one stick); 1/2 c sugar; 2 tbsp ground cinnamon

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

March 18, 2018 // by Meggan Leal// 22 Comments

SKIP TO PRINTABLE RECIPE

I never planned on becoming a cookier (someone who makes cookies for a living), and I certainly never planned on becoming a vegan cookier – but life has a funny way of throwing you into the unexpected.

My daughters were both diagnosed with food allergies, and I had to learn to make things without eggs, without milk, without butter or cream, without bananas or peanuts, and without wheat (for the youngest, at least. If you need a wheat-free recipe, check mine out here).

That means an awful lot of experimenting happened, and I took a “don’t tell me what I can’t do” attitude to the kitchen. I decided to break down barriers of what people told me was impossible to make and make well, and blow their minds.

This is one of my first major successes on that front: vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I had ever used. And everyone loves them – so much so that they asked me to start selling them. So now I make and sell vegan cookies! And I want to share the wonderful recipe I use with you.

Free of eggs, milk, butter, cream, and precious time wasted to chill the dough, these rich, delicious cookies will wow everyone who tries them and have you being hailed as a vegan cookie master.

They’re soft but study enough to top with royal icing, buttercream, glaze, sprinkles, jimmies, sugar pearls, more cookies, or whatever else your heart desires. Or even eat them plain! Who am I to tell you what you can’t do?

So here you go:

No-Chill, No-Spread, Vegan Rolled Sugar Cookies
By Cooking on Caffeine

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Prep Time: 10 minutes
Cook Time: 9-11 minutes

Ingredients:
1 c granulated sugar (if you are vegan, make sure to use a sugar that is bone-char free like Zulka)
1/2 c vegan margarine, room temperature (I use Country Crock plant butter)
1/2 c vegetable shortening
1 1/2 tsp vanilla (use pure vanilla extract if vegan)
3 tbsp aquafaba or 1 flax egg
3 1/4 c all-purpose flour

Directions:
1. Preheat your oven to 350° F.

2. Mix sugar, margarine, and shortening just until combined.

3. While the sugar and fats mix, sift your flour into a medium-sized bowl. This step is optional, but some may find it helpful.

4. Add vanilla and aquafaba (or flax egg). Mix until combined.

5. Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.

6. Lightly flour your rolling surface.

7. Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.

8. Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet.

9. Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet.

10. Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature.

11. Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature. You may also freeze them this way – just be sure to allow them to thaw completely in the sealed container without opening it.

Decorate with my vegan royal icing or enjoy plain.

A variety of un-iced heart-shaped and flower shaped cookies atop a black cooling rack, itself on a dark green counter and surrounded by baking supplies and tools.

4.5 from 2 votes

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Course Treats

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 Cookies

Author Cooking on Caffeine

Ingredients

1 c granulated sugar vegan
1/2 c margarine vegan, room temperature
1/2 c vegetable shortening
1 1/2 tsp vanilla extract not imitation
3 tbsp aquafaba or 1 flax egg
3 1/4 c all-purpose flour

Instructions

Directions

Preheat your oven to 350° F.
Mix sugar, margarine, and shortening just until combined.
While sugar and fats mix, sift your flour into a medium-sized bowl (optional, but helpful).
Add vanilla and aquafaba (or flax egg). Mix until combined.
Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.
Lightly flour your rolling surface.
Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.
Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet.
Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet.
Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature.
Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.

Recipe Notes

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature. You may also freeze them this way - just be sure to allow them to thaw completely in the sealed container without opening it. Decorate with your icing of choice or enjoy plain.

Allergy-Friendly and Vegan Pastry Recipes:

Giant Vegan Cinnamon Roll, Fast and Easy

November 4, 2017 // by Cooking on Caffeine// 8 Comments

Vegan cinnamon rolls have never been so quick and easy! Get this epic breakfast recipe on the table in less than an hour.

There’s nothing quite like filling your home with the sweet smell of warm cinnamon rolls on a chilly morning. It’s the sort of thing that gets everyone up early, running to the kitchen in anticipation for a delicious family treat.

Making Cinnamon Rolls from Scratch

If you’re making cinnamon rolls from scratch, it’s a lot lengthier of a process than this recipe. If you want to make them from your blood, sweat, tears, hours of your life, and flour and yeast and sugar, check out this recipe here.

If you want to get started and start stuffing your face all in less than an hour, keep reading. 😉

The Hardware: What Supplies You Need

Pretty simple standard baking equipment here:

Small mixing bowl
Rubber spatula
Large cutting mat
Sharp knife or pizza cutter
6″ cake pan or pie pan (cupcake pan or mini cupcake pan for regular or mini rolls)
Small baking tray
Parchment paper
Oven

Ingredients Overview:

Pillsbury classic pizza dough. This is the kind that comes in the scary popping tubes (don’t lie, you know they make you jump too!). The ingredients may not be super healthy, but they are vegan.

Be aware that the pizza crust does contain both wheat and soy, though.

And while the ingredient glucono delta-lactone might sound scary like dairy, it’s just an acid added for leavening and is vegan.

Sugar: Plain ole white sugar is what I use here. Feel free to experiment with brown or coconut sugar if that’s your jam. Just make sure the sugar you use is bone-char free like Zulka, which is my favorite brand.

Butter: Vegan butter, margarine, vegan spread, whatever you want to call it. Just make sure it’s softened but still cool or you’re going to have a big mess on your hands.

Cinnamon: Use ground cinnamon in this recipe, do not use cinnamon oil.

Get Going: How to Make the Dang Thing

1. Pre-heat oven to 350°F.

2. Cut parchment paper into a circle to fit in the bottom of your cake or pie pan.

3. In a small mixing bowl using the spatula, fold together margarine, sugar, and cinnamon until mixed well.

4. Pop open can of pizza crust, remove the dough from the can, and gently extend it to 12″ x 18″.

5. Use your spatula to spread the cinnamon mixture evenly over the dough.

6. Using a sharp knife or pizza cutter, cut the dough into 2″ strips.

7. Roll the bottom strip into a classic cinnamon roll.

8. Pick up and place the roll at the end of the next strip up, so that its tail end meets with the starting end of the new strip.

9. Roll it up, and repeat the process until all strips are incorporated into your giant cinnamon roll. It will get messy! It is easier and less messy if your kitchen is colder.

10. Place your giant cinnamon roll into the cake or pie pan, domed side up.

11. Spread any spilled cinnamon mix over the roll.

12. Place pan on the rack over your tray (to catch anything that bubbles over) in the oven and bake for 30-35 minutes.

13. Once baked, take out of the oven and let cool for 5 minutes before removing from pan. To remove roll from pan, use a spatula to scrape down the sides and turn upside down onto a plate. Peel off parchment paper circle. Do this carefully, as there may be hot oil. Flip back over onto another plate.

14. Cut into slices or serve simply as a pull-apart bread. Delicious hot with cream cheese frosting or meringue buttercream over the top!

Note: One of my favorite kitchen gadgets is actually my Fiskars Self-Healing Cutting Mat (it’s made for cutting fabric)! It’s huge and easy to clean, makes measuring a cinch, and keeps my counters clean and safe.

Pin it:

Recipe:

Yield: 1 6" Roll, 6 Regular Rolls, or 12 Mini Rolls

Giant Vegan Cinnamon Roll, Fast and Easy

Vegan cinnamon rolls have never been so quick and easy! Get this epic breakfast recipe on the table in less than an hour.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

1 can Pillsbury classic pizza crust (cold)
1/2 c vegan butter, softened but cool (one stick)
1/2 c sugar
2 tbsp ground cinnamon

Instructions

Preheat your oven to 350F
Line a 6" cake or pie pan with parchment paper.*
Fold together butter, sugar, and cinnamon in a small mixing bowl until well combined
Remove the pizza dough from the can and gently extend it to 12"x18"
Spread the butter mixture evenly on top of the pizza dough
Using a pizza cutter or sharp knife, cut the pizza dough into six 2" thick ribbons lengthwise.
Roll the first strip, and then meet its end with the beginning of another strip, roll it into the second, roll that into the third, and so on until all the strips are rolled together into one giant cinnamon roll.**
Place your roll into the pan, domed-side up.
Use your spatula to spread any spilled butter mixture over the top of your roll(s).
Put the pan onto a rimmed baking sheet to catch any overflow
Bake 30-35 minutes.***
Remove roll from oven and allow to cool in the pan on a cooling rack for five minutes before using a spatula to scrape down the sides and carefully flip the hot roll out onto a plate.
Place another plate upside down on the roll, and flip again. Use the spatula to scrape the cinnamon syrup left in the pan over the top of your roll.
Slice with a knife and serve hot, or serve as a pull-apart bread.
Top with my cream cheese buttercream for a classic flavor combination, or use my American meringue buttercream if you'd like to go a little less sweet.

Notes

*For regular sized rolls you may use cupcake pan, and for minis a mini cupcake pan. The smaller rolls can all also be baked together in a 6" pan as a pull-apart loaf if you prefer.

**For regular sized rolls, roll each strip individually. For mini rolls, cut all the rolls in half down the middle (9" strips) and roll them all individually.

***Bake 15-17 minutes for regular sized, and around 10 minutes for the minis if you're baking them in cupcake pans - otherwise bake the same as a giant roll.

Leftovers can be stored at room temperature for up to three days. They may be reheated in the microwave for 15 seconds.

Sautéed Basil Cucumbers and Grapes

October 25, 2017 // by Cooking on Caffeine// 1 Comment

Enjoy the freshness of the garden and the vine together in a whole new way. Instead of having a cold salad accompanying your main dish, try an unexpected preparation of these classics. Warmed not only by the exotic flavor of ground ginger, but also sautéed with fruity olive oil and garnished with ribbons of fresh basil, this side will be a new family favorite.
…

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

Ingredients

Ingredients

Instructions

Directions

Recipe Notes

Allergy-Friendly and Vegan Pastry Recipes:

Vegan Cheesecake Dip (dairy-free, nut-free, coconut-free, cream-cheese-free)

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Silk Vegan Heavy Whipping Cream Review

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Easiest Vegan Cream Cheese Frosting (with no cream cheese or nuts)

Chai Spice Cake (Vegan, Soy-Free, Nut-Free, One-Bowl)

American Meringue Buttercream (vegan)

Giant Vegan Cinnamon Roll, Fast and Easy

Making Cinnamon Rolls from Scratch

The Hardware: What Supplies You Need

Ingredients Overview:

Get Going: How to Make the Dang Thing

Pin it:

Recipe:

Giant Vegan Cinnamon Roll, Fast and Easy

Ingredients

Instructions

Notes

Recommended Products

Allergy-Friendly and Vegan Pastry Recipes:

Vegan Cheesecake Dip (dairy-free, nut-free, coconut-free, cream-cheese-free)

Koala Macaron Template & Tutorial

Silk Vegan Heavy Whipping Cream Review

Easiest Vegan Meringue Cookies Ever with Aquafaba

Macaron Fillings

Vegan Cream Cheese Filling for Danishes

Easiest Vegan Cream Cheese Frosting (with no cream cheese or nuts)

Chai Spice Cake (Vegan, Soy-Free, Nut-Free, One-Bowl)

American Meringue Buttercream (vegan)

Sautéed Basil Cucumbers and Grapes