Vegan Eggnog Cinnamon Rolls

These cozy Vegan Oat Nog Cinnamon Rolls are soft, fluffy, and perfectly spiced. Made with festive oat nog and topped with a creamy oat-nog icing, they’re the perfect holiday treat.

Vegan, Dairy-free, Plant-Based

Cook Time: 30 minutes
Servings: 9 cinnamon rolls

Ingredients:
For the dough
1 cup Elmhurst Limited Edition Plant-Based Oat Nog, warm (110ºF)
2 1/4 tsp yeast
1 1/2 tbsp maple syrup
1 tsp cinnamon
4 tbsp vegan butter, melted 
1/4 tsp salt
1/2 cup brown sugar, packed
3 cups all-purpose flour (spoon-and level method) + more for kneading, about 1/4 cup
For the filling
1/2 cup vegan butter, melted
1/2 cup Brown sugar, packed
5-6 tsp cinnamon, sprinkled over the entirety of the dough
To brush over cinnamon rolls before baking
1-2 tbsp vegan butter, melted
For the icing
1 1/4 cups powdered sugar
3 tbsp Elmhurst Limited Edition Plant-Based Oat Nog

Directions: 
1. In a large bowl, combine salt, brown sugar, and flour. Set aside
2. In a small bowl, add your oat nog and microwave until warm. Add in the yeast and maple syrup, and cover with a flat plate and set aside for 10-15 minutes to let the yeast rise.
3. Once yeast has bubbled up and has a foamy-looking texture, add a dash of cinnamon and melted butter, and mix. 
4. Pour the wet mixture into the bowl of dry ingredients and stir with Danish dough whisk, spatula, or stand mixer until fully combined. 
5. Form the dough into a ball, cover the bowl and let it rest in a warm place for about 2 hours or until the dough doubles in size. (Note: The dough will be slightly sticky. If you see it is too sticky to form a ball, add a little bit more flour.)
6. Preheat your oven to 350ºF.
7. Once the dough has risen, sprinkle the countertop with 1/4 cup of flour and transfer the dough to the counter. Start spreading out the dough with your hands, then switch to a rolling pin. Roll out the dough into a rectangle, about ½ inch thick. 
8. Brush the melted vegan butter onto the dough. 
9. Sprinkle the brown sugar and cinnamon over the dough, and gently press it into the dough with your hands.
10. Using a dough cutter, cut the dough into strips, about 2 inches thick. Roll each piece of dough, then place it standing upright into a large baking dish that is greased with butter or olive oil. Repeat for the remaining strips. (You should get about 9 strips of dough.)
11. Once all cinnamon rolls are transferred to a greased baking dish, cover and let them sit in a warm place for about 30 minutes for them to rise. (I like to keep my pan on top of my stove so it grows with the warmth of the preheated oven).
12. Brush the tops of your cinnamon rolls with melted vegan butter, and bake for 30 minutes.
13. While cinnamon rolls are baking, take a small bowl and prepare your icing by whisking together powdered sugar and Elmhurst oat nog.
14. Remove from the oven after they have baked and let cool for about 5-10 minutes. Drizzle with the icing, then use a knife to separate each cinnamon roll, place onto a serving dish or plate and enjoy!