Although worth the time, cinnamon rolls can be a very time-consuming task! This vegan cinnamon roll coffee cake is every bit as good but without having to spend all morning baking! It takes about 10 – 15 minutes to assemble and 20-25 minutes to bake! I just whipped some up for Easter morning… although I did have to taste it, but only to make sure it was good! 😉 and oh was it ever!
Instead of making it in a pan, you could also use a cupcake tin for individual servings!
1/4 cup unsweetend applesauce
1 replaced egg w/ Ener-g Egg or your favorite egg replacer
1/2 cup non-dairy milk (I use rice milk)
1-1/2 cups all purpose flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
1 recipe spicy topping (below)
1 recipe Glaze (below)
Combine applesauce, vegan egg, and non-dairy milk. Mix together dry ingredients then add to milk mixture and mix well. Spray 9x9x2 inch pain with non-stick spray and pour mixture into it. Sprinkle with spicy topping making sure to cover all areas. With a spoon (or your finger!) gently poke some of the topping down a little into the flour mixture. Bake at 375° for 20-25 minutes.
Remove from oven and allow to cool for a few minutes before drizzling glaze on top.
Mix together 2 Tbsp melted vegan butter, 1/2 cup brown sugar, 2 Tbsp flour, 2 tsp ground cinnamon, until well combined. The mixture will be crumbly.
Combine 1-1/2 cups powdered sugar and 3 Tbsp water and whisk until smooth.