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Vegan Cinnamon Rolls Recipe

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These Vegan Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon and brown sugar filling, topped with a smooth dairy-free glaze. Made without any eggs or dairy, they are perfect for a vegan breakfast or dessert. The dough is proofed twice to achieve a light texture, and the rolls are baked to golden perfection.

Ingredients

Dough Ingredients

  • 1 cup almond milk (or any other non-dairy milk), lukewarm
  • 2½ teaspoons instant dry yeast (or active dry yeast)
  • ¼ cup sugar
  • ⅓ cup canola oil (sunflower oil, olive oil, avocado oil, or melted vegan butter)
  • 3⅓ cups all-purpose flour
  • 1 teaspoon salt

Filling Ingredients

  • ¼ cup vegan butter, softened at room temperature
  • ½ cup brown sugar
  • 4 teaspoons cinnamon

Glaze Ingredients

  • ¾ cup powdered sugar
  • 1½ tablespoons dairy-free milk (oat, almond, soy)
  • ½ teaspoon vanilla extract

Instructions

  1. Make Dough: In a large mixing bowl, combine 1 cup lukewarm almond milk, 2½ teaspoons instant dry yeast, ¼ cup sugar, and ⅓ cup canola oil. Stir well and set aside for 1 minute to allow the yeast to activate.
  2. Add Flour: Add 3⅓ cups all-purpose flour and 1 teaspoon salt to the liquid mixture. Mix with a wooden spoon until a dough ball forms.

    3. Knead: Transfer the dough onto a lightly floured surface and knead for 5 minutes until it is elastic and smooth.

  3. Proof the Dough: Shape the dough into a ball and place it in a large bowl brushed with oil. Brush the top of the dough with oil as well, then cover it with a damp cloth or plastic wrap leaving space for the dough to rise. Place the bowl in a warm environment, such as an oven warmed for 1 minute then turned off, and let the dough proof for about 1½ hours or until doubled in size.
  4. Prepare Filling: In a small bowl, mix ¼ cup softened vegan butter, ½ cup brown sugar, and 4 teaspoons cinnamon together using a fork until you get a thick spreadable paste.
  5. Fold and Roll Dough: After dough has doubled, transfer it back to the floured worktop and fold it over itself 5 times by pulling the edges to the center. Then, using a rolling pin, roll the dough into a 12 by 16 inch (30 x 40 cm) rectangle.
  6. Spread Filling: Evenly spread the cinnamon filling over the dough, leaving a ¼ inch (½ cm) border around the edges.
  7. Roll Dough Log: Starting from the short end, roll the dough tightly into a log. Stretch the rolled dough with your hands to about 11 inches (28 cm) in length.
  8. Cut Rolls: Use a piece of dental floss wrapped around the dough and tightened like a knot to cut approximately 9 rolls, each about 1 inch (3 cm) thick. Alternatively, use a serrated knife for cutting.
  9. Transfer Rolls: Place each roll into a baking pan that has been brushed with oil or vegan butter.
  10. Second Proofing: Let the rolls proof a second time in a warm place for 40 minutes until slightly puffed.
  11. Bake: Preheat the oven to 350°F (180°C). Brush the tops of the rolls with dairy-free milk to help them brown. Bake for 20 to 25 minutes until golden brown.
  12. Make Glaze and Cool: Remove the cinnamon rolls from the oven and let them cool for 15 minutes. Whisk together ¾ cup powdered sugar, 1½ tablespoons dairy-free milk, and ½ teaspoon vanilla extract until smooth and pourable. Drizzle the glaze over the warm rolls and serve.

Notes

  • For best results in proofing, place the dough in a warm, draft-free area such as inside a slightly warmed oven.
  • Using dental floss to cut rolls gives cleaner edges compared to a knife.
  • Ensure almond milk or other dairy-free milk is lukewarm to properly activate the yeast.
  • You can substitute canola oil with other neutral oils or melted vegan butter for different flavors.
  • The dough folding before rolling helps develop the gluten network for a better texture.
  • These cinnamon rolls are best enjoyed fresh but can be reheated gently.

Find it online: https://bitezly.com/vegan-cinnamon-rolls-recipe/