Vegan Cinnamon Rolls
User Reviews
4.9
30 reviews
Excellent
Vegan Cinnamon Rolls
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These soft and gooey vegan cinnamon rolls are topped with an easy, creamy glaze and always a hit. Perfect for the holidays or weekend brunch.
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Ingredients
Dough
- 1 .25-oz pkg active dry yeast
- 1 ¼ cups warm almond milk around 105°–115°F
- 3 cups all purpose flour plus more for rolling dough
- 2 Tablespoons cane sugar
- 1 teaspoon sea salt
- 3 Tablespoons melted vegan butter plus more for greasing
Cinnamon Sugar Filling
- ⅔ cup packed brown sugar
- 1 ½ Tablespoons ground cinnamon
- ¼ cup vegan butter softened
Glaze
- 2 Tablespoons almond milk
- 1 cup confectioners’ sugar
Instructions
- Heat milk in a saucepan or in the microwave (about 40-50 seconds) until warm, but not hot (around 105°–115°F). Stir active yeast into warm almond milk until dissolved. Let stand for 10 minutes.
- In a stand mixer with the paddle attachment, add flour, sugar and salt. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form.
- Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time.
- Once combined, place dough in an oiled mixing bowl and cover with plastic wrap. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is.
- While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with vegan butter or cooking spray (I used coconut oil cooking spray).
- Once dough has doubled in size, sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
- Spread softened vegan butter on the dough with fingers or a knife then sprinkle cinnamon sugar mixture over butter.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat.
- When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Using a serrated knife or large sharp knife, cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking pan.
- Cover, and let rise in warm place 45 minutes, or until doubled in size.
- Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until golden in color and cooked through and no longer doughy. I pulled mine at the 22 minute mark.
- While cinnamon rolls are cooling make glaze by whisking together almond milk and confectioners’ sugar in a mixing bowl until combined and smooth.
- Spread glaze over warm cinnamon rolls and serve.
Nutrition Information
Show Details
Serving
1roll
Calories
262kcal
(13%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
746mg
(31%)
Potassium
39mg
(1%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 262kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 746mg | 31% |
| Potassium | 39mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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