Vegan Cinnamon Rolls
User Reviews
5
Vegan Cinnamon Rolls
Description
This recipe for Vegan Cinnamon Rolls begins with a dough made from all-purpose flour, dark brown sugar, instant yeast, salt, melted coconut oil, and warmed almond milk. The dough is mixed until combined, then kneaded briefly to develop elasticity and smoothness. After rising until doubled, the dough is rolled into a rectangle, spread with melted coconut oil, and sprinkled evenly with a mixture of brown sugar, cinnamon, and nutmeg.
The dough is tightly rolled from one short end, cut into twelve equal pieces, and arranged in a pan for a second rise before baking. After baking, a glaze of powdered sugar mixed with almond milk is applied to provide a sweet finishing touch. These cinnamon rolls maintain a tender crumb with the warmth of cinnamon and subtle nutmeg.
Baked rolls can be stored refrigerated for up to seven days or frozen (un-iced) for up to three months. For convenience, the dough can be prepared ahead to the second rise stage and refrigerated overnight, then baked fresh the next morning after allowing to reach room temperature.
Ingredients
Dough:
- 2 ¾ cup all-purpose flour
- 1 tablespoon dark brown sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 6 tablespoon coconut oil melted
- 1 cup almond milk warmed
Filling:
- 2 tablespoons coconut oil melted (plus more for greasing pan)
- ⅓ cup dark brown sugar
- 1 ½ tablespoon cinnamon
- ½ teaspoon nutmeg
Glaze:
- 1 cup powdered sugar
- 2 tablespoons almond milk
Instructions
Prepare the dough:
- In a large bowl, combine flour, sugar, yeast and salt. Whisk together the melted coconut oil and warmed almond milk and pour over the flour mixture. Stir until the dough comes together and all the flour is incorporated.
- Knead for 3-5 minutes on a lightly floured surface until the dough is smooth and stretchy.
- Place the dough ball in an oiled bowl and cover with plastic wrap. Place in a warm place and allow to rise until doubled in size, about 1 hour.
Assemble the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”.
- Brush the melted coconut oil onto the dough surface. In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed. Sprinkle into an even layer over the surface, getting all the way to the edges.
- Starting at one of the short ends, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in a very generously greased 9x13” baking pan, so that they are evenly spaced.
- Cover with plastic wrap, and allow to rise again until doubled (about 45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 25-30 minutes until just starting to get golden on top.
- Remove from the oven and cool for 15 to 20 minutes before adding the glaze.
Make the glaze and serve:
- Combine powdered sugar and milk in a small mixing bowl and whisk until smooth. Drizzle the glaze on the cinnamon rolls when ready to enjoy.
- Slide a knife around the edge of the pan. Remove the rolls one at a time, pulling them apart.
Notes
- Baked rolls keep in an airtight container in the fridge for up to seven days.
- Un-iced rolls freeze well for up to three months; reheat in the oven before icing and serving.
- To prepare ahead, complete steps through the first rise and shaping, then refrigerate the rolls overnight before final rise and baking the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Sodium | 131mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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