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Vegan Cinnamon Rolls Recipe

4.8 from 66 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 9 cinnamon rolls 1x
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Vegan Cinnamon Rolls are a delightful plant-based treat featuring a soft, fluffy dough made with non-dairy milk and oil, filled with a spiced brown sugar and cinnamon mix, baked to golden perfection, and topped with a smooth dairy-free vanilla glaze. Perfect for a cozy breakfast or indulgent snack, these rolls are entirely vegan without compromising on flavor or texture.

Ingredients

Scale

Dough

  • 1 cup (250 grams) almond milk or any other non-dairy milk (lukewarm)
  • 2½ teaspoons (7 grams) instant dry yeast or active dry yeast
  • ¼ cup (50 grams) sugar
  • ⅓ cup (74 grams) canola oil, sunflower oil, olive oil, avocado oil, or melted vegan butter
  • 3⅓ cups (500 grams) all-purpose flour
  • 1 teaspoon (5 grams) salt

Filling

  • ¼ cup (60 grams) vegan butter, softened at room temperature
  • ½ cup (100 grams) brown sugar
  • 4 teaspoons (10 grams) cinnamon

Icing

  • ¾ cup (120 grams) powdered sugar
  • 1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
  • ½ teaspoon vanilla extract

Instructions

  1. Make Dough: In a large mixing bowl, combine 1 cup lukewarm almond milk, 2½ teaspoons instant dry yeast, ¼ cup sugar, and ⅓ cup canola oil. Stir the mixture and set aside for 1 minute to activate the yeast. Then add 3⅓ cups all-purpose flour and 1 teaspoon salt. Mix everything with a wooden spoon until a dough ball forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until it becomes elastic and smooth.
  2. First Proofing: Shape the dough into a ball and place it into a large oiled bowl. Brush the dough surface with oil, then cover with a damp cloth or plastic wrap, ensuring some space above the dough to allow rising. Let it proof in a warm place for about 1½ hours or until it doubles in size. For optimal rising, you can place the dough in a slightly warm oven (preheat for 1 minute then turn off before placing dough inside).
  3. Prepare Filling: In a small bowl, combine ¼ cup softened vegan butter, ½ cup brown sugar, and 4 teaspoons cinnamon. Mix with a fork until you get a thick, spreadable paste to use as your filling.
  4. Shape Rolls: Once the dough has doubled, place it back on the floured work surface. Fold the dough onto itself five times, pulling the edges inward to the center. Use a rolling pin to roll the dough into a 12 x 16 inch (30 x 40 cm) rectangle. Spread the cinnamon filling evenly over the dough, leaving a ¼ inch (½ cm) border around the edges. Starting from the short side, roll up the dough tightly into a log shape. Gently stretch the roll with your hands to about 11 inches (28 cm) in length. Using dental floss wrapped around the roll, tighten it to simulate a knot and cut into 9 rolls about 1 inch (3 cm) thick each. Transfer rolls onto a greased baking pan.
  5. Second Proofing: Allow the cinnamon rolls to proof a second time in a warm area for 40 minutes until slightly puffed.
  6. Bake: Preheat oven to 350°F (180°C). Lightly brush the rolls with dairy-free milk for a golden crust. Bake the rolls for 20 to 25 minutes or until they turn golden brown. Remove from the oven and let cool for 15 minutes.
  7. Make Icing and Serve: In a bowl, whisk together ¾ cup powdered sugar, 1½ tablespoons dairy-free milk, and ½ teaspoon vanilla extract until smooth and pourable. Drizzle or spread the icing over the warm cinnamon rolls before serving for a sweet finishing touch.

Notes

  • Use lukewarm almond milk to activate the yeast effectively without killing it.
  • Dental floss is recommended for cutting rolls as it provides cleaner and even slices without squashing the dough.
  • Proofing in a slightly warm oven ensures the dough rises well especially in cold environments.
  • You can substitute any neutral oil or melted vegan butter in the dough for varied flavor profiles.
  • Make sure the vegan butter for the filling is soft but not melted for easier spreading.
  • Let the rolls cool slightly before icing to prevent the glaze from melting too much.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 320
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://cookesrecipes.com/vegan-cinnamon-rolls-recipe/