Cinnamon Rolls (Vegan)

1. 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.
2. 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.
3. First Rise
   Cover and let rise in a warm place for 60–90 minutes until doubled.
4. 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.
5. Second Rise
   Arrange in a greased baking pan. Cover and rise for 30–45 minutes.
6. Bake
   Bake at 175°C (350°F) for 20–25 minutes until golden brown.
7. 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.