How do I fix a dough that is not rising?

If you know your yeast is active, but your dough is not rising, it may be that your dough is not sitting in a warm enough spot. This is okay, it will just mean that it will take longer for the dough to rise. One of my favorite spots to sit my dough is in my oven while it’s off with just the light on. Sit the bowl close to the light and the heat of that light should provide more warmth to your dough.

What do I do if my dough is really dry?

If your dough is really firm, you may have used too much flour. Remember that you want to spoon and level the flour. To salvage the dough, add 1 tablespoon at a time to the dough while kneading to help loosen the dough up.

How do I fix a super sticky dough?

As mention previously, environment can impact the consistency of your dough. If your dough is more of a batter consistency after mixing everything together, add 1 tablespoon of extra flour at a time to help firm up the dough. Do note that it is important that the dough stays soft, so avoid adding too much flour. If it’s a humid day, sometimes adding 2-3 extra tablespoons of flour helps a lot.

How long do the buns last?

If planning to store leftovers, do not add frosting to the buns. Just tightly cover or wrap with plastic wrap to help the buns stay soft. When appropriately wrapped these buns will last up to 5 days in the refrigerator.

Fluffy Vegan Cinnamon Rolls

Description

Fluffy, pillowy vegan cinnamon rolls that are just the right amount of sweet. Perfect for weekend baking or any upcoming celebrations.

Ingredients

Scale

Dough

3/4 cup unsweetened plant based milk
2 tbsp cane sugar or coconut sugar
2 1/4 tsp instant yeast, 7 g (or 1 packet)
2 3/4 cup all purpose flour (spoon and level if not weighing), 371g
1/2 tsp salt, 3g
1/2 cup unsweetened plant based yogurt (I used @foragerproject), 135g
2 tbsp avocado oil, 24g
2 tbsp water, 27g

Filling

2 tbsp vegan butter, room temperature
1/3–1/2 cup packed brown sugar or coconut sugar
1/3 cup chopped walnuts, optional
1 tbsp cinnamon
1/4 cup plant based creamer, optional

Maple Cream Cheese Frosting

4 oz of plant based cream cheese, room temperature
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
1–2 tbsp unsweetened plant based milk

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Instructions

Prepare the Dough

Add the milk and sugar to a microwave safe bowl or measuring cup. Mix well and place in the microwave for 30 seconds. The milk should be comfortably warm to touch or between 100-110F. Stir in the yeast and set aside to foam up for 5 minutes.
To a mixing bowl add the flour and salt then mix to combine. Pour in the yogurt, oil, yeast mixture and water. Stir and fold together then start mixing by hand until the mixture forms a very soft, sticky dough. Again, it will be sticky, I find it easier to knead with one hand. Continue to knead the dough for 8-10 minutes, you will notice that the dough is not as sticky as the gluten develops. Do not add too much flour here or your dough will be stiff and not fluffy. Transfer the dough to an oiled bowl, then cover and set in a warm place like your oven with just the light on and let rise for 45 minutes to an hour or when the dough doubles in size.

Fill the Dough

Mix together your cinnamon and sugar mixture, cover and set aside.
Dust your working surface, the dough and rolling pin with a little flour to avoid sticking then roll out the dough into a long rectangle about 10×15 inches. Evenly spread the top of the dough with butter then sprinkle with the cinnamon sugar and walnuts. Starting from the long end, tightly roll your dough into a log shape. When you reach the end pinch the seams together to seal the log. Using a serrated knife or floss, cut the dough into 8-12 buns (I like them big so I did 8). Place the rolls in a greased 9×13 inch ceramic pan, then cover and allow to rise again in a warm place for 30-45 minutes.

Bake and Frost

Preheat the oven to 375F. Spoon some plant based creamer over top of the rolls then place them in the oven to bake for 20-22 minutes or until golden brown. Remove from the oven and allow the buns to cool.
Prepare the cream cheese frosting by whisking the cream cheese, maple syrup, vanilla and salt together. Slowly add the milk 1 tablespoon at a time until you get your desired consistency.
When the buns are slightly warm, drizzle or spread with the frosting and enjoy immediately or wrap well and store for up to 5 days in the fridge.

Notes

Make sure your yeast is active. The best test is to see if the yeast starts to foam up after adding it to the milk and sugar mixture. If active and with the right milk temperature, your yeast should start feeding on the sugar and start foaming as a result.

Use warm milk that is comfortable to touch. Avoid adding your yeast to a hot liquid as it will kill your yeast. Place the milk mixture in the microwave for 30 seconds, mix again, and then touch the milk with a clean finger. If it’s comfortable and you don’t pull away from the heat, then it should be comfortable for the yeast as well. You can also use a thermometer and ensure that the milk is between 100-110F. For more information about yeast feel free to reference this article.

Spoon and level your flour if you aren’t using a food scale. If you pack your flour into your measuring cup, it will cause you to add too much flour to your dough making it stiff.

Your dough will be sticky and soft. You might be tempted to add a lot of flour, but the softer dough actually helps to keep the buns soft and fluffy. It will feel messy, but the dough will start to feel a little less sticky as you kneed it. When done kneading, scrap any extra dough from your hands into the bowl with a spoon or spatula.

Allow your dough to rise in a warm place. I like placing it in the oven while it’s off with the light on. This helps create warmth even if your home is running cold.

Oil your hands when working with the dough. I like to spray my hands with a little oil before working with the dough to help reduce some of the dough from sticking to my hands.