Cinnamon Rolls (Vegan)
Ingredients:
- Dough
- 2¼ tsp (7 g) instant yeast (1 packet)
- 240 ml (1 cup) oat milk
- ¼ cup (50 g) granulated sugar
- 360 g (3 cups) all-purpose flour
- 6 g (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
- 16 g (2 tbsp) ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Cream Cheese Glaze
- 115 g (4 oz) vegan cream cheese
- 120 g (1 cup) powdered sugar
- 2–3 tbsp oat milk
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Make sure the oat milk is warm, not hot, before adding the yeast — around 110°F (43°C) — and confirm it looks foamy after 5 minutes; if it doesn't foam at all, the yeast is likely dead and the rolls won't rise.
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. The softened vegan butter in the dough is what gives these rolls their tender, enriched texture. Cutting with unflavored dental floss gives you perfectly clean, round rolls without squishing.
Tips: Don't overbake — pale golden tops and a slightly underdone look in the center is exactly right. Glaze while warm, not piping hot. For extra-gooey rolls, add 2 tbsp of maple syrup to the cinnamon filling.
Make Ahead (Overnight Method): After cutting and placing the rolls in the pan, cover tightly and refrigerate overnight. Let sit at room temperature for 30–45 minutes before baking.
Storage: Store leftover glazed rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Unglazed baked rolls freeze well for up to 2 months.
Swaps: Any plant-based milk works — oat, soy, almond, or cashew. Swap vegan cream cheese for a simple powdered sugar glaze. Add orange zest to the filling for a citrus-cinnamon variation.
A few ingredients do most of the work in this recipe. The oat milk adds creaminess and helps everything come together smoothly. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The ground cinnamon adds warmth and a comforting, spiced aroma.
Cinnamon Rolls (Vegan)
Ingredients:
- Dough
- 2¼ tsp (7 g) instant yeast (1 packet)
- 240 ml (1 cup) oat milk
- ¼ cup (50 g) granulated sugar
- 360 g (3 cups) all-purpose flour
- 6 g (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
- 16 g (2 tbsp) ground cinnamon
- ¼ tsp ground nutmeg (optional)
- Cream Cheese Glaze
- 115 g (4 oz) vegan cream cheese
- 120 g (1 cup) powdered sugar
- 2–3 tbsp oat milk
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The oat milk adds creaminess and helps everything come together smoothly. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The ground cinnamon adds warmth and a comforting, spiced aroma.
Prep:
Make sure the oat milk is warm, not hot, before adding the yeast — around 110°F (43°C) — and confirm it looks foamy after 5 minutes; if it doesn't foam at all, the yeast is likely dead and the rolls won't rise.
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.
