These easy vegan cinnamon rolls are the perfect treat! They’re fluffy, baked to a golden brown perfection and slathered in the easiest sweet glaze.
For the longest time, working with flour that needs to rise intimidated me. I thought it was some complicated process that only the “pros” know. Turns out I was totally wrong. These vegan cinnamon rolls are easy and painless – I swear! They even gave me the confidence to start baking more breads and fluffy flour-based desserts.
The Ingredients
Flour. These cinnamon rolls are made with white pastry flour. I have tested this recipe out with wheat flour and it works fine. Wheat flour can sometimes be a little grittier but the grittiness can be avoided by mixing well. I frequently talk about the benefits of wheat flour over white flour but I’m here today to just enjoy my dessert!
You may need less flour as whole wheat flour tends to be denser. I recommend adding the flour 1/2 cup at a time regardless of whether you use white or whole wheat flour.
Milk. I’m using full fat oat milk here. I tend to stay away from coconut milk because of the rather strong taste but almond or another neutral milk can work too.
Butter. Earth Balance is my go to vegan butter. It tastes and cooks just like dairy butter. The trick to getting a delectably moist interior in the cinnamon roll is: don’t melt the butter. Slather room temperature butter over the rolled out dough like butter on bread and then press the cinnamon/sugar mixture into it.
If you use melted butter, it typically ends up dripping to the bottom of the pan during baking, leaving the interior dry.
The glaze. The glaze is made simply from plant milk and powdered sugar. If you like a heavy and thick layer of glaze, double the recipe! It’s always best to let the cinnamon rolls cool slightly so that the glaze doesn’t simply just melt off.
The Process
There are a few steps in getting the dough perfect but don’t let that stop you from making these. While the steps may seem lengthy, they aren’t difficult and after a couple of attempts, you will be a pro!
Firstly, we proof the yeast. That simply means that we add yeast to a warm liquid and let the yeast ferment and bubble to activate it. The warm liquid should be no warmer than 110 degrees Fahrenheit. If it’s any warmer, it will kill the yeast and your dough won’t rise. I recommend an instant read baking thermometer.
Second, it’s important that we thoroughly knead and work the dough to the perfect texture. Kneading and working is best on a floured surface so that the dough doesn’t stick.
Third, the dough needs to rise and essentially, double in size. I place my ball of dough in a bowl lightly greased with olive oil so it doesn’t stick. Then I cover it with saran wrap and a towel to trap the heat. I set the bowl in a warm place of my kitchen, away from any drafts.
Fourth, we knead just a bit to get all the air bubbles out and then roll out to a rectangle, the size of your baking pan. Depending on the size of your cinnamon rolls, a 9×9 or a 9×13 inch pan will do.
Fifth, after you’ve rolled it out, added the filling and rolled it into a cigar shape, then we cut! Oftentimes, using a knife will flatten the dough as you try to cut however I have a trick! I use floss. Simply thread the floss under the cigar shape, pull up on both ends like you’re tying a shoe and then pull across. The floss will slice without smushing the dough.
Then we brush with butter and get baking!
Once you make these, prepare to fight off the scavengers 😉
Easy Vegan Cinnamon Rolls
Ingredients
Dough
- 1 cup plant milk
- 1/4 tsp salt
- 1 tbsp sugar
- 2 1/4 tsp active dry yeast or 1 packet active dry yeast
- 2 tbsp melted butter
- 2.5 cups white pastry flour plus more for flouring the surface
Filling
- 3 tbsp room temperature butter
- 1/2 cup sugar
- 1 tbsp cinnamon
Glaze
- 4 tbsp plant milk
- 1.5 – 2 cups powdered sugar
Instructions
- Proof the yeast: warm up milk to 110 F (any hotter will kill yeast). Sprinkle in the yeast and set aside to bubble for ten minutes.
- After ten minutes, add the melted butter, sugar and salt to the yeast mixture.
- Add the yeast mixture to a big bowl. Start adding flour to yeast 1/2 cup at a time using a wooden spoon/hands. Start kneading the dough. As it gets bigger and less sticky, transfer it to a floured surface and knead with your hands about 10 mins. Dough should be soft but not sticky.
- Lightly grease the bowl, place dough back in, cover & let it rise in a warm area for 1 hour. Dough should double in size.
- After 1 hour, place dough in a floured surface. Knead to get air out. Then roll out into a rectangle , about 9×13”, about 1/4” thick. This should be the size of your pan. Preheat oven to 350.
- Lather the dough with room temp butter. In a small bowl, mix the sugar and cinnamon together. Then sprinkle the cinnamon sugar over the butter and lightly press in. Then roll it up like a cigar.
- Using floss, slice the roll into 1” circles. Place in greased pan.
- Brush all rolls with melted butter and bake for 20-22 mins. 𝘋𝘰 𝘯𝘰𝘵 overcook!
- While the rolls are baking, whisk the plant milk and sugar in a bowl together to make the glaze. Set aside.
- Let rolls cool for 10 mins before frosting them.
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
