Cinnamon Rolls (vegan)
Brunch
Ingredients:
Dough:
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 2 1/4 tsp instant yeast (1 packet)
- ¼ cup organic cane sugar
- 1/2 tsp salt
- 1 cup warm dairy-free milk (like almond, soy, or oat)
- 1/4 cup vegan butter, melted
- 1 tsp vanilla extract
Filling:
- 1/2 cup brown sugar (or coconut sugar)
- 2 1/2 tbsp ground cinnamon
- 1/4 cup vegan butter, softened
Equipments:
- Large mixing bowl
- Rolling pin
- 9×13 inch baking pan
- Parchment paper
- Pastry brush
- Stand or hand mixer (optional)
Features:
Soy-Free
Nut-Free
Nutrition:
Servings 1 Calories 170 Carbohydrates 24g Fat 6g Fiber 3g Protein 4g Cholesterol 0mg Sodium 295mg Sugar 3g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare the dough:
In a large bowl, mix the warm plant milk, melted vegan butter, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add the salt and 3 cups of the flour. Stir until a shaggy dough forms. Gradually add the remaining ½ cup of flour until the dough is slightly sticky but manageable. - Knead:
Turn the dough onto a floured surface and knead for about 5–7 minutes, until smooth and elastic. - First rise:
Place the dough into a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. - Make the filling:
In a small bowl, mix the brown sugar and cinnamon together. - Shape the rolls:
After the dough has risen, roll it out into a large rectangle (about 12x18 inches). Spread the softened vegan butter all over the dough. Sprinkle the cinnamon sugar mixture evenly on top. - Roll and cut:
Starting from the long side, roll the dough into a tight log. Slice into 12 equal pieces. - Second rise:
Place the rolls into a greased 9x13-inch baking dish. Cover and let them rise for 30 minutes. - Bake:
Preheat the oven to 350°F (175°C). Bake for 22–26 minutes, until the rolls are golden on top.
Optional add-ins:
- Chopped pecans or walnuts inside the filling
- Swap regular cinnamon for pumpkin pie spice for a fall twist
Notes:
The dough should be soft but not sticky. If it sticks to your hands, add flour a tablespoon at a time. If it tears, it needs more kneading.
The second rise (after rolling and cutting) is as important as the first. Don’t skip it — 30 minutes in the pan makes the rolls noticeably fluffier.
Common Mistakes:
Killing the yeast with liquid that’s too hot. The milk should be warm but not hot — around 38°C / 100°F. If it’s too hot to hold your finger in, it’s too hot for yeast.
Tips:
Spread the filling all the way to the edges of the dough, leaving only a 1cm / ½ inch border along one long side (the seam edge) to help the roll seal when you roll it up.
Storage:
Best eaten fresh and warm. Store unfrosted rolls in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days. Reheat in a 150°C / 300°F oven for 8–10 minutes. Frosted rolls keep refrigerated for up to 3 days.
Swaps:
All-purpose flour can be replaced with bread flour for a chewier roll. Any non-dairy milk works. Vegan butter can be replaced with coconut oil in the dough.
Cinnamon Rolls (vegan)
Ingredients:
Dough:
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 2 1/4 tsp instant yeast (1 packet)
- ¼ cup organic cane sugar
- 1/2 tsp salt
- 1 cup warm dairy-free milk (like almond, soy, or oat)
- 1/4 cup vegan butter, melted
- 1 tsp vanilla extract
Filling:
- 1/2 cup brown sugar (or coconut sugar)
- 2 1/2 tbsp ground cinnamon
- 1/4 cup vegan butter, softened
Features:
Instructions:
- Prepare the dough:
In a large bowl, mix the warm plant milk, melted vegan butter, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add the salt and 3 cups of the flour. Stir until a shaggy dough forms. Gradually add the remaining ½ cup of flour until the dough is slightly sticky but manageable. - Knead:
Turn the dough onto a floured surface and knead for about 5–7 minutes, until smooth and elastic. - First rise:
Place the dough into a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. - Make the filling:
In a small bowl, mix the brown sugar and cinnamon together. - Shape the rolls:
After the dough has risen, roll it out into a large rectangle (about 12x18 inches). Spread the softened vegan butter all over the dough. Sprinkle the cinnamon sugar mixture evenly on top. - Roll and cut:
Starting from the long side, roll the dough into a tight log. Slice into 12 equal pieces. - Second rise:
Place the rolls into a greased 9x13-inch baking dish. Cover and let them rise for 30 minutes. - Bake:
Preheat the oven to 350°F (175°C). Bake for 22–26 minutes, until the rolls are golden on top.
Optional add-ins:
- Chopped pecans or walnuts inside the filling
- Swap regular cinnamon for pumpkin pie spice for a fall twist
