Vegan Cinnamon Rolls
User Reviews
5
210 reviews
Excellent
Vegan Cinnamon Rolls
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Vegan Cinnamon Rolls feature a yeast-leavened dough made with soy milk and apple cider vinegar for tenderness, rolled with a cinnamon, brown sugar, and nutmeg filling. Once baked to golden perfection, they are topped with a simple icing of powdered sugar and soy milk. The dough is kneaded gently into a cohesive ball, rolled out thin, and cut into rolls to maintain shape while baking. The rolls are soft inside with a fragrant cinnamon swirl, making a comforting baked treat suited for breakfast or brunch.
Description
The Vegan Cinnamon Rolls begin with a soy milk and apple cider vinegar mixture warmed carefully to activate rapid yeast, combined gradually with all-purpose flour to create a soft, flaky dough. The dough is kneaded by hand until it forms a smooth ball, then left to rise. The filling blends brown sugar and cinnamon with melted plant-based butter, and nutmeg adds optional warmth. The dough is rolled out thinly, spread with the filling, then rolled tightly to form spirals that hold their shape well during baking.
Once sliced into individual rolls, they are baked until golden and tender. After cooling slightly, a simple icing made from powdered sugar, soy milk, and a pinch of salt is drizzled over the warm rolls to add sweetness and moisture. The texture is soft and fluffy with a pleasantly spiced swirl throughout, making them a satisfying plant-based alternative to traditional cinnamon rolls.
To keep the rolls intact, a tight roll before cutting is important, and using a sharp chef’s knife helps to make clean slices. Placing a baking sheet covered with foil on a lower oven rack catches any melted vegan butter that may spill during baking, simplifying cleanup. The rolls are best served warm shortly after icing, typically at breakfast or brunch.
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Ingredients
Dough:
- 1 cup soy milk unsweetened plain
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 2 ¼ teaspoon rapid yeast 1 packet
- ½ cup plant-based butter melted
- 3 cups all-purpose flour
- 2 teaspoons neutral oil
Filling:
- ¼ cup brown sugar packed
- 2 tablespoons cinnamon or more to taste
- ¼ teaspoon nutmeg optional
- 3 tablespoons plant-based butter melted
Icing:
- ½ cup powdered sugar
- 2 tablespoons soy milk plain
- salt pinch
Instructions
- In a medium microwave safe bowl, add the plant milk and apple cider. Mix well until it begins to thicken like buttermilk. Place the bowl in the microwave and heat up the mixture in 30 seconds increments until lightly warm to touch. Do not overheat or it will kill the yeast that will be added. If you have a food thermometer, it should be about 110 degrees F. Once the buttermilk is warm, add the sugar and mix well. Then add the rapid yeast and mix well. Cover with a warm damp kitchen towel and let it rest for 5 minutes.
- In a large bowl, add the buttermilk mixture and slowly add and mix the flour 1 cup at a time. Gently mix well until all ingredients are fully incorporated, but do not overmix. The dough will be very flaky and broken apart. Using your hands, start kneading the dough until it becomes one dough ball (do not over knead).
- Remove the dough from the bowl and add two teaspoons of neutral oil to the bowl. Using your hands oil the bowl really well. Place the dough ball back in the oiled bowl and cover with a warm damp towel or plastic wrap. Place the bowl in a warm area and let it sit for 1 hour or until the dough has doubled in size.
- While the dough is rising, in a small bowl, add the brown sugar, cinnamon, and nutmeg. Using your fingers or a fork, massage the sugar and spices until the sugar becomes sandy. Set aside.
- Prep a 8x8 deep baking dish and oil it really well. Set aside.
- Once the dough has doubled in size, lightly flour a large surface on which you will be able to use a knife on. Roll the dough into a rectangle about ¼ inch thick. My rectangle was about 20 inches long by 12 inches wide.
- In a small microwave safe bowl, melt the vegan butter for the filling and have the brown sugar and spices mixture ready next to you.
- Using a brush, start evenly brushing the melted vegan butter on the dough. Once you have used all of the vegan butter, evenly distribute the sugar spices mixture.
- To roll the dough, start very gently lifting the sides (lengthwise). If it is not stuck, start tightly but gently rolling and tucking the dough. If it stuck, very gently using a spatula, scrape the dough from the surface as your roll. Work little by little and slowly to achieve an evenly tight roll. If you try to roll it fast, it will be too loose.
- Once the dough is rolled up, measure up and divide the dough into 9 rolls. Mine came to about 2 inches. Once you know where to cut to achieve even rolls, using a sharp knife or string floss, cut one roll and immediately place it on the prepared baking dish. Then cut another one and place it on the baking dish leaving about half and inch in between the other rolls. Repeat the process until you end up with 9 rolls in the baking dish. They should not be touching each other.
- Cover the baking pan with plastic wrap and allow it to sit in a warm place for 10 minutes.
- Preheat the oven to 350 degrees F.
- By this time, the rolls should have risen and are now touching each other and there should not be any space between them. If they are still not touching each other, let them keep rising in a warm place.
- Place a baking sheet covered with aluminum foil in the bottom row of your oven to catch the butter that will spill when baking. This will make the cleaning process easier.
- Remove and discard the plastic from the baking pan. Place the baking pan in the middle rack of the oven and bake for 25 minutes or until the rolls are all evenly lightly golden brown.
- While the rolls are baking, make the frosting. In a medium bowl add the powdered sugar, plant milk, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved. Set aside.
- Once the rolls are ready, remove them from the oven and place them on a cooling rack. Allow them to cool for 10 minutes and frost them.
Equipments used:
Notes
- Tight rolling of the dough prevents cinnamon rolls from falling apart during baking.
- Use a very sharp chef's knife to cut the rolls for clean slices and avoid squishing the dough.
- Place a foil-covered baking sheet on the bottom oven rack to catch any melted vegan butter drips for easier cleanup.
- Apply icing after letting the rolls cool for about 10 minutes, then serve warm for best texture and flavor.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
55g
(18%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Sodium
82mg
(3%)
Potassium
111mg
(2%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
121IU
(2%)
Vitamin C
2mg
(2%)
Calcium
106mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 82mg | 3% |
| Potassium | 111mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
210 reviews
Excellent
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