Home Vegan Cinnamon Rolls Recipe
My kitchen smelled like a bakery this weekend, and I have zero regrets about it.
There’s something about a pan of cinnamon rolls rising on the counter that makes a house feel like home. I’ve been baking the vegan version of cinnamon rolls for years now, ever since I decided to see if I could get that same soft, pull-apart texture without any dairy or eggs. From this result you can clearly see that you absolutely can. The dough turns out tender and light, the cinnamon sugar filling gets all melty and caramelized in the oven, and the glaze on top ties everything together in the best way.
As with every vegan desserts and snacks I’ve ever made, my non-vegan friends and family, always loved this vegan cinnamon rolls whenever I make this. No body has the time to ask questions on whether it’s vegan or not, they just enjoy it. I want your family and friends to start enjoying the same thing, that’s why I created this easy-to-follow vegan cinnamon rolls recipe that can be easily recreated to achieve the same result in both taste, flavor, aroma and texture.
Home Vegan Cinnamon Rolls Recipe
Equipment
- Mixing bowls
- stand mixer with dough hook (or hands for kneading)
- rolling pin
- 9x13" baking dish
- sharp knife or unflavored dental floss
- measuring cups or measuring spoons
- Whisk
- kitchen towel
- Oven
Ingredients
- 1 cups unsweetened vegan milk soy or oat, warmed to 110°F
- 2.3 teaspoons active dry yeast
- 0.3 cups granulated sugar divided
- 6 tablespoons vegan butter melted, divided
- 3.5 cups all-purpose flour plus more for dusting
- 1 teaspoons salt
- 3 tablespoons aquafaba chickpea brine or flax egg
- 0.8 cups packed brown sugar for filling
- 2 tablespoons ground cinnamon
- 2 tablespoons vegan butter softened (for spreading)
- 1 cups powdered sugar for glaze
- 2 tablespoons unsweetened vegan milk for glaze
- 0.5 teaspoons vanilla extract
Instructions
Activate the yeast:
- In a small bowl, whisk together 1 cups unsweetened plant milk (soy or oat, warmed to 110°F), the yeast (2.3 teaspoons active dry yeast), and 1 tablespoon of the sugar from 0.3 cups granulated sugar, divided. Let sit until foamy.
Mix the dough:
- In a large bowl or stand mixer, combine the yeast mixture with remaining sugar, 4 tablespoons of the melted vegan butter from 6 tablespoons vegan butter, melted, divided, 3 tablespoons aquafaba (chickpea brine) or flax egg, 1 teaspoons salt, and 3.5 cups all-purpose flour, plus more for dusting. Mix until a soft dough forms.
Knead the dough:
- Knead by hand or with a dough hook until smooth and elastic.
First rise:
- Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled in size.
Roll out the dough:
- Punch down the dough and roll it out on a floured surface into a large rectangle, about 16x12 inches.
Add the filling:
- Spread the softened vegan butter 2 tablespoons vegan butter, softened (for spreading) evenly over the dough. In a small bowl, mix 0.8 cups packed brown sugar (for filling) and 2 tablespoons ground cinnamon, then sprinkle evenly over the buttered dough.
Roll and slice:
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
Second rise:
- Arrange rolls in a greased 9x13 inch baking dish, brush with the remaining 2 tablespoons melted butter from 6 tablespoons vegan butter, melted, divided, cover, and let rise again until puffy.
Bake:
- Preheat oven to 350°F (175°C). Bake the rolls until golden brown on top and cooked through.
Make the glaze:
- Whisk together 1 cups powdered sugar (for glaze), 2 tablespoons unsweetened plant milk (for glaze), and 0.5 teaspoons vanilla extract until smooth and pourable.
Glaze and serve:
- Let rolls cool for 10 minutes, then drizzle generously with the glaze before serving warm.
Obi
