vegan cinnamon rolls with spiced whiskey peaches

Combine active dry yeast with warm water and sugar. You can also use quick rise yeast. See different instructions after. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.

Meanwhile, melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.

Combine flour with sea salt in a large mixing bowl. Create a well in the middle of the flour and pour the yeast mixture and coconut oil into it.

If you’re using quick rise yeast, add the yeast and sugar in with the flour and sea salt and stir to combine. In this instance, you will need water between 120°F and 130°F. Create a well in the middle of the dry ingredients and add 1 tablespoon of oil and the water.

In both instances, once everything is in the bowl, fold the dough gently to combine it with a spatula until it comes together to form a ball that is slightly sticky. Lightly flour your surface and hands and place the dough on the surface. Press with your fingers and fold onto itself, kneading 10 to 15 times until the dough is slightly sticky. If it starts sticking to your hands, lightly flour them and your surface as you knead.

If you’ve used a different flour and your dough is too sticky, you might need to add up to 1 cup of extra flour. However, only add a small amount at a time as you don’t want to add too much flour or it will make the dough tough. 

Lightly oil the mixing bowl with 1 teaspoon of oil or melted butter or coconut oil. It’s fine if there are remnants in the bowl from mixing. Lightly flour the outside of the ball of dough and place it in the bowl. If you used active yeast, you will need to proof it for 1 to 2 hours in a warm, dark place. Cover it with a damp towel and place somewhere like the top of the fridge or in the oven or microwave, away from any cool drafts. The dough will double in size.

If you used quick rise yeast, let the dough rest for 10 to 20 minutes with a damp towel over the bowl. Then proceed with making the filling and shaping the rolls.

While the dough is rising, you can prepare the spiced peaches. In a sauce pan, heat spiced whiskey, maple syrup, and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally, and then remove from the heat and cool completely.

Melt 2 tablespoons of vegan butter in the pan you want to bake the cinnamon rolls in, then use the residue to grease all sides of the pan.

Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.

Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top. Then take the spiced peaches and spread them out on top of the cinnamon sugar.

Place the rolls in the pan, leaving space between the rolls and the edge of the pan. Cover the pan in plastic wrap and a damp tea towel, and allow the rolls to proof in a warm dark place for another 1 to 2 hours or until doubled in size.

Preheat oven to 350°F. Bake the rolls for 25 to 30 minutes until just golden brown on the tops and the filling is slightly bubbling.

Allow the cinnamon rolls to cool for 10 to 15 minutes. Make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.