Vegan Cinnamon Rolls

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There is nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen. The sweet scent of cinnamon and sugar wrapped in soft, fluffy dough is pure comfort food. While traditional cinnamon rolls often rely on butter, milk, and eggs, these vegan cinnamon rolls prove that you do not need any of those ingredients to achieve the same irresistible taste and texture. Best of all, this recipe is incredibly simple. It uses only common store cupboard staples that you likely already have on hand.

With just a few basic ingredients – flour, sugar, yeast, plant based milk, and a little dairy free butter you can whip up a batch of warm, gooey cinnamon rolls without any complicated steps. There’s no need for fancy egg replacers or hard to find ingredients. Everything in this recipe is straightforward and easy to work with. You might be an experienced baker or new to homemade bread. Either way, this fool proof method ensures soft, pillowy cinnamon rolls every time. Although they can seem like a labour of love, this vegan cinnamon roll recipe is easy to follow. Remember to bear in mind that this is a yeasted dough and therefore will require some time to rise. So factor in a tea break after mixing the ingredients together for the first time. Then have another after rolling and shaping them.

Perfect for a cozy breakfast, a weekend baking project, or a sweet treat to share with friends and family, these vegan cinnamon rolls are guaranteed to be a hit. With their soft, buttery texture and sweet, spiced filling, they’re proof that you don’t need dairy or eggs to make an incredible batch of cinnamon rolls.

These vegan cinnamon rolls were a top seller on my market stall. Another favourite of my customers is Vegan New York Style Choc Chip Cookies.

Vegan Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

Ingredients

• For the dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1 tsp Salt

• For the filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 2 tbsp Ground Cinnamon

• For the topping

• 2 tbsp Soya Milk

• 1 tsp Vanilla Extract

• 1 Cup Icing Sugar

Directions

• For the dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
• Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• Topping
• Mix the soya milk, vanilla and icing sugar and use a spoon to put a bit of the mixture on each cinnamon roll. It will spread out over the cinnamon rolls.