Cinnamon Rolls (Vegan)
Breads
Ingredients:
- Dough
- 2¼ tsp (7 g) instant yeast (1 packet)
- 1 cup (240 ml) oat milk, warmed to 110°F (43°C)
- ¼ cup (50 g) granulated sugar
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- ¼ cup (60 g) vegan butter, softened
- Filling
- ⅓ cup (75 g) vegan butter, softened
- ¾ cup (150 g) brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Cream Cheese Glaze
- 115 g (4 oz) vegan cream cheese, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp oat milk
- 1 tsp vanilla extract
- Pinch of salt
Equipments:
- Stand mixer with dough hook (or large bowl for hand kneading)
- Rolling pin
- 9×13 inch (23×33 cm) baking dish
- Parchment paper
- Offset spatula or butter knife
- Bench scraper or sharp knife (or dental floss)
- Small mixing bowl (for glaze)
- Kitchen thermometer (for milk temperature)
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Activate the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm oat milk (110°F / 43°C), instant yeast, and granulated sugar. Stir briefly and let sit for 5 minutes until the mixture looks slightly foamy. If it doesn't foam at all, your milk was too hot or the yeast is dead — start over with fresh yeast. - Make the Dough
Add the flour, salt, and softened vegan butter to the yeast mixture. Mix with a dough hook on medium speed for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, soft, and just slightly tacky — it should pull away from the sides of the bowl cleanly and spring back slowly when poked. - First Rise
Shape the dough into a ball. Place in a lightly oiled bowl and cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm spot for 1 to 1½ hours until doubled in size. A good warm spot: inside a turned-off oven with just the oven light on. - Make the Filling
In a small bowl, mix together the softened vegan butter, brown sugar, cinnamon, and nutmeg until a thick paste forms. Set aside at room temperature. - Roll and Fill
Turn the risen dough out onto a lightly floured surface and press down gently to release any large air bubbles. Roll into a rectangle approximately 45 × 30 cm (18 × 12 inches), with the longer edge facing you. Spread the cinnamon filling evenly using an offset spatula, going all the way to the edges on three sides and leaving a 1 cm (½ inch) border on the far long edge so the rolls seal cleanly. - Roll and Cut
Starting from the long edge closest to you, roll the dough tightly and evenly into a log. Pinch the seam firmly to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 4 cm (1½ inches) wide. - Second Rise
Line a 9×13 inch (23×33 cm) baking dish with parchment paper. Arrange the rolls cut-side up with a little space between each. Cover loosely and let rise in a warm spot for 30–45 minutes until puffed and touching. Alternatively, refrigerate overnight at this stage and bake straight from the fridge the next morning. - Bake
Preheat the oven to 180°C (350°F). Bake for 22–26 minutes until the tops are light golden — they should look just set. Do not overbake; rolls that look slightly underdone in the center are perfectly cooked once rested. - Make the Cream Cheese Glaze
Beat the vegan cream cheese until smooth. Add the powdered sugar, vanilla extract, pinch of salt, and 2 tbsp oat milk. Whisk until silky and smooth, adding the third tablespoon of oat milk if needed for a thick but pourable consistency. - Glaze and Serve
Spread or pour the glaze generously over the rolls while they are still warm — not piping hot, not fully cool. The warmth helps the glaze melt slightly into the rolls. Serve immediately from the pan.
Notes:
The dough should be soft and ever-so-slightly tacky — resist the urge to add more flour. A dough that's too dry makes dense, bread-like rolls instead of soft, pillowy ones. The softened vegan butter in the dough is what gives these rolls their tender, enriched texture. Make sure it's truly softened, not melted — melted butter changes the dough structure.
Cutting with unflavored dental floss gives you perfectly clean, round rolls without squishing — slide it under the log, cross the ends over the top, and pull through. A very sharp knife also works.
Tips:
Don't overbake — pale golden tops and a slightly underdone look in the center is exactly right. The rolls continue to cook as they rest and firm up significantly as they cool. Glaze while warm, not piping hot — if they're too hot the glaze runs straight off; if they're fully cool it doesn't melt in. For extra-gooey rolls, add 2 tbsp of maple syrup to the cinnamon filling. Spread the filling all the way to the edges on three sides for maximum cinnamon coverage in every bite.
Make-Ahead (Overnight Method):
After cutting and placing the rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from the fridge and let sit at room temperature for 30–45 minutes before baking. This slow cold rise actually improves the flavor significantly.
Storage:
Store leftover glazed rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 20–30 seconds — they come back beautifully. Unglazed baked rolls freeze well for up to 2 months; freeze in a single layer, then transfer to a bag. Thaw at room temperature and glaze fresh before serving.
Swaps:
Any plant-based milk works — oat, soy, almond, or cashew. Soy milk has the highest protein content and gives the most similar result to dairy milk in enriched doughs. Swap vegan cream cheese for a simple powdered sugar glaze: 1 cup powdered sugar + 2–3 tbsp oat milk + 1 tsp vanilla. Add orange zest (1 tsp) to the filling for a citrus-cinnamon variation. Add raisins or chopped pecans to the filling before rolling. Use a mix of half whole wheat and half all-purpose flour for a heartier, more rustic roll.
Cinnamon Rolls (Vegan)
Ingredients:
- Dough
- 2¼ tsp (7 g) instant yeast (1 packet)
- 1 cup (240 ml) oat milk, warmed to 110°F (43°C)
- ¼ cup (50 g) granulated sugar
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- ¼ cup (60 g) vegan butter, softened
- Filling
- ⅓ cup (75 g) vegan butter, softened
- ¾ cup (150 g) brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Cream Cheese Glaze
- 115 g (4 oz) vegan cream cheese, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp oat milk
- 1 tsp vanilla extract
- Pinch of salt
Features:
Instructions:
- Activate the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm oat milk (110°F / 43°C), instant yeast, and granulated sugar. Stir briefly and let sit for 5 minutes until the mixture looks slightly foamy. If it doesn't foam at all, your milk was too hot or the yeast is dead — start over with fresh yeast. - Make the Dough
Add the flour, salt, and softened vegan butter to the yeast mixture. Mix with a dough hook on medium speed for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, soft, and just slightly tacky — it should pull away from the sides of the bowl cleanly and spring back slowly when poked. - First Rise
Shape the dough into a ball. Place in a lightly oiled bowl and cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm spot for 1 to 1½ hours until doubled in size. A good warm spot: inside a turned-off oven with just the oven light on. - Make the Filling
In a small bowl, mix together the softened vegan butter, brown sugar, cinnamon, and nutmeg until a thick paste forms. Set aside at room temperature. - Roll and Fill
Turn the risen dough out onto a lightly floured surface and press down gently to release any large air bubbles. Roll into a rectangle approximately 45 × 30 cm (18 × 12 inches), with the longer edge facing you. Spread the cinnamon filling evenly using an offset spatula, going all the way to the edges on three sides and leaving a 1 cm (½ inch) border on the far long edge so the rolls seal cleanly. - Roll and Cut
Starting from the long edge closest to you, roll the dough tightly and evenly into a log. Pinch the seam firmly to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 4 cm (1½ inches) wide. - Second Rise
Line a 9×13 inch (23×33 cm) baking dish with parchment paper. Arrange the rolls cut-side up with a little space between each. Cover loosely and let rise in a warm spot for 30–45 minutes until puffed and touching. Alternatively, refrigerate overnight at this stage and bake straight from the fridge the next morning. - Bake
Preheat the oven to 180°C (350°F). Bake for 22–26 minutes until the tops are light golden — they should look just set. Do not overbake; rolls that look slightly underdone in the center are perfectly cooked once rested. - Make the Cream Cheese Glaze
Beat the vegan cream cheese until smooth. Add the powdered sugar, vanilla extract, pinch of salt, and 2 tbsp oat milk. Whisk until silky and smooth, adding the third tablespoon of oat milk if needed for a thick but pourable consistency. - Glaze and Serve
Spread or pour the glaze generously over the rolls while they are still warm — not piping hot, not fully cool. The warmth helps the glaze melt slightly into the rolls. Serve immediately from the pan.
