These vegan maple bacon cinnamon rolls are soft and pillowy and made with real maple syrup. They’re topped with a sweet maple glaze and crunchy vegan maple bacon chips.
This post is sponsored by Kay’s Naturals.
Cinnamon rolls are the best breakfast treat whether they’re plain ol’ cinnamon sugar or garnished with all kinds of sweet and crunchy toppings. They’re fairly easy to make, but require a bit of patience while the dough rises. But have you smelled fresh cinnamon rolls baking in the oven? Totally worth it. Your neighbors will be knocking on your door to see what’s in your oven.
The past two years, we’ve celebrated “Super Roll Sunday” in our house. It’s a made up holiday that started with a trip to Cinnaholic, a build-your-own vegan cinnamon roll chain, on game day. After a morning of shopping at IKEA where the smell of cinnamon rolls taunted us for hours, vegan cinnamon rolls were waiting for us at the Cinnaholic location down the street (now I’m wondering if that was intentional, to draw in the vegan IKEA crowd?).
Since then, I’ve baked cinnamon rolls at home on game day and laid out a spread of toppings from rainbow sprinkles to cookie butter to mini chocolate chips. I highly recommend partaking in this tradition. I’m sure cinnamon rolls go well with vegan hot wings or Buffalo Cauliflower.
Too bad I hadn’t made this Vegan Maple Bacon Cinnamon Rolls recipe on game day this year because it would have made a perfect addition to the spread! Goals for next Super Roll Sunday.
These cinnamon rolls are made with a maple cinnamon dough, filled with cinnamon sugar and maple syrup in the spirals, and topped with a maple glaze and Kay’s Pass the Peas Maple Bacon Chips. They’re sweet, smoky, and delicious.
Today’s post is sponsored by Kay’s Naturals to showcase their Pass the Peas Maple Bacon chickpea snacks. We worked together recently on a Vegan Pulled Pork Sandwich featuring the Dill Pickle flavor. This time around, the Maple Bacon flavor offered the opportunity to make a sweet treat with the sweet and smoky flavor from the real maple syrup and plant-based bacon flavor.
Kay’s Naturals Pass the Peas snacks are high protein, non GMO, gluten free, and tasty! All three flavors are vegan, including the Maple Bacon flavor. If you’d like to try them out for yourself, you can get 30% off your purchase through 4/15/21 at kaysnaturals.com by using my promo code, “kelly30” at checkout.
I recommend trying the variety pack so you can test out all 3 flavors and make these Vegan Maple Bacon Cinnamon Rolls with the Maple Bacon chips and the Vegan Pulled Pork Sandwich with the Dill Pickle flavor. The third flavor is Smoky BBQ, which is a great alternative to BBQ chips. If you can, you may want to save a bag for an upcoming recipe featuring this flavor!
🥓 Ingredients
- Active dry yeast
- Lukewarm water
- Non-dairy milk
- Pure maple syrup
- Vegan butter
- All-purpose flour
- Salt
- Cinnamon
- Sugar
- Brown sugar
- Powdered sugar
- Vanilla extract
- Kay’s Naturals Pass the Peas Maple Bacon Chips
🔪 Instructions
For the dough:
Pour the yeast and water in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.
Add the non-dairy milk, maple syrup, and melted vegan butter and stir to combine.
Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.
Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).
Punch down the dough and let rest for 15 minutes while you prepare the filling.
For the filling:
Mix vegan butter, maple syrup, 2 tablespoons of the sugar, brown sugar, and cinnamon until just combined, chopping up the vegan butter as you mix.
To assemble:
Preheat oven to 375°F. Place a piece of parchment paper in a 9”x13” baking pan.
Roll out the dough into a large square on a floured countertop, about 12”x12”.
Evenly spread the filling on the dough, leaving about ½ an inch of space at the top. Sprinkle on the remaining sugar.
Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.
Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.
Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.
Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.
Bake for 22-25 minutes or until golden. Let cool before making the glaze.
For the glaze and topping:
Combine the powdered sugar, maple syrup, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.
Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.
Open the bag of Kay’s Naturals Pass the Peas Maple Bacon chickpea chips and crush with a rolling pin or mallet until they are bite sized.
Right before serving, top with crushed maple bacon chips.
📋 Variation
- Want more vegan bacon flavor? Sprinkle 2-3 teaspoons vegan bacon bits on top of your rolls before serving, or sprinkle them over the cinnamon sugar filling before rolling the dough.
- Most bacon bits are accidentally vegan, but double check the ingredients before using.
💭 Tips
- Make sure to use pure maple syrup for the best flavor.
- Want your cinnamon rolls to have more spirals? Roll up the dough tightly. The more spirals you have, the chewier the rolls will be, so roll them loosely if you prefer your rolls fluffier.
📖 Recipe
Vegan Maple Bacon Cinnamon Rolls
These vegan maple bacon cinnamon rolls are soft and pillowy and made with real maple syrup. They’re topped with a sweet maple glaze and crunchy vegan maple bacon chips.
Ingredients
Dough:
- 1 package active dry yeast (2 ¼ teaspoons)
- ¼ cup warm water
- ⅓ cup warm non-dairy milk
- 3 tablespoons pure maple syrup
- ¼ cup melted vegan butter
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- More flour for rolling the dough, as needed
Filling:
- 2 tablespoons vegan butter
- 1 tablespoons pure maple syrup
- ¼ cup sugar, divided
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
Glaze and Topping:
- ⅔ cup sifted powdered sugar
- 2 teaspoons pure maple syrup
- 3-4 teaspoons warm water or non-dairy milk
- ½ teaspoon vanilla extract
- 1 1oz bag Kay’s Naturals Pass the Peas Maple Bacon Chips
Instructions
For the dough:
- Pour the yeast and water in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.
- Add the non-dairy milk, maple syrup, and melted vegan butter and stir to combine.
- Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.
- Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).
- Punch down the dough and let rest for 15 minutes while you prepare the filling.
For the filling:
- Mix vegan butter, maple syrup, 2 tablespoons of the sugar, brown sugar, and cinnamon until just combined, chopping up the vegan butter as you mix.
To assemble:
- Preheat oven to 375°F. Place a piece of parchment paper in a 9”x13” baking pan.
- Roll out the dough into a large square on a floured countertop, about 12”x12”.
- Evenly spread the filling on the dough, leaving about ½ an inch of space at the top. Sprinkle on the remaining sugar.
- Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.
- Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.
- Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.
- Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.
- Bake for 22-25 minutes or until golden. Let cool before making the glaze.
For the glaze and topping:
- Combine the powdered sugar, maple syrup, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.
- Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.
- Open the bag of Kay’s Naturals Pass the Peas Maple Bacon chickpea chips and crush with a rolling pin or mallet until they are bite sized.
- Right before serving, top with crushed maple bacon chips.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gSodium: 288mgCarbohydrates: 61gFiber: 2gSugar: 19gProtein: 7g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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