Cinnamon Rolls (Vegan)
Ingredients:
- 420 g (3½ cups) all-purpose flour
- 7 g (2¼ tsp) instant yeast
- 50 g (¼ cup) organic cane sugar
- 3 g (½ tsp) salt
- 240 ml (1 cup) warm dairy-free milk
- 60 ml (¼ cup) vegan butter
- 4.3 g (1 tsp) vanilla extract
- 110 g (½ cup) brown sugar
- 20 g (2½ tbsp) ground cinnamon
- 60 ml (¼ cup) vegan butter
Equipments:
Features:
Soy-Free
Freezer Friendly
Nutrition:
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Make sure the milk is warm, not hot, before adding the yeast — around 105°F (40°C) — and check that the mixture turns foamy within 5 minutes; too-hot milk kills the yeast before it can activate.
Instructions:
- Activate the Yeast
Warm 240 ml (1 cup) dairy-free milk to about 40°C (105°F). Add 7 g (2¼ tsp) instant yeast and 50 g (¼ cup) organic cane sugar. Stir and let sit for 5 minutes until foamy. - Make the Dough
In a large bowl, combine 420 g (3½ cups) all-purpose flour and ½ tsp salt. Add the yeast mixture, 60 ml (¼ cup) melted vegan butter, and 1 tsp vanilla extract. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic. - First Rise
Cover and let rise in a warm place for 60–90 minutes until doubled. - Make the Filling and Fill
Mix 110 g (½ cup) brown sugar with 2½ tbsp ground cinnamon. Roll dough into a rectangle. Spread 60 ml (¼ cup) softened vegan butter over the surface. Sprinkle the cinnamon sugar evenly. Roll tightly and slice into 12 equal rolls. - Second Rise
Arrange in a greased baking pan. Cover and rise for 30–45 minutes. - Bake
Bake at 175°C (350°F) for 20–25 minutes until golden brown. - Serve
Cool slightly, then serve warm.
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.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The instant yeast helps the dough rise and develop flavor as it ferments. The organic cane sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Cinnamon Rolls (Vegan)
Ingredients:
- 420 g (3½ cups) all-purpose flour
- 7 g (2¼ tsp) instant yeast
- 50 g (¼ cup) organic cane sugar
- 3 g (½ tsp) salt
- 240 ml (1 cup) warm dairy-free milk
- 60 ml (¼ cup) vegan butter
- 4.3 g (1 tsp) vanilla extract
- 110 g (½ cup) brown sugar
- 20 g (2½ tbsp) ground cinnamon
- 60 ml (¼ cup) vegan butter
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The instant yeast helps the dough rise and develop flavor as it ferments. The organic cane sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Make sure the milk is warm, not hot, before adding the yeast — around 105°F (40°C) — and check that the mixture turns foamy within 5 minutes; too-hot milk kills the yeast before it can activate.
Instructions:
- Activate the Yeast
Warm 240 ml (1 cup) dairy-free milk to about 40°C (105°F). Add 7 g (2¼ tsp) instant yeast and 50 g (¼ cup) organic cane sugar. Stir and let sit for 5 minutes until foamy. - Make the Dough
In a large bowl, combine 420 g (3½ cups) all-purpose flour and ½ tsp salt. Add the yeast mixture, 60 ml (¼ cup) melted vegan butter, and 1 tsp vanilla extract. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic. - First Rise
Cover and let rise in a warm place for 60–90 minutes until doubled. - Make the Filling and Fill
Mix 110 g (½ cup) brown sugar with 2½ tbsp ground cinnamon. Roll dough into a rectangle. Spread 60 ml (¼ cup) softened vegan butter over the surface. Sprinkle the cinnamon sugar evenly. Roll tightly and slice into 12 equal rolls. - Second Rise
Arrange in a greased baking pan. Cover and rise for 30–45 minutes. - Bake
Bake at 175°C (350°F) for 20–25 minutes until golden brown. - Serve
Cool slightly, then serve warm.
