Cinnamon Rolls (vegan)
Brunch
What You’ll Need:
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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- 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
Substituttions
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
