Description
Delight in these soft, fluffy Vegan Cinnamon Rolls made with dairy-free ingredients and a rich cinnamon-sugar filling. Perfectly proofed and baked to golden perfection, then topped with a smooth vegan icing, these rolls offer a delicious plant-based twist on a classic favorite.
Ingredients
Scale
Dough
- 1 cup (250 grams) almond milk or any non-dairy milk, lukewarm
- 2½ teaspoons (7 grams) instant dry yeast or active dry yeast
- ¼ cup (50 grams) sugar
- ⅓ cup (74 grams) canola oil, sunflower oil, olive oil, avocado oil, or melted vegan butter
- 3⅓ cups (500 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
Filling
- ¼ cup (60 grams) vegan butter, softened at room temperature
- ½ cup (100 grams) brown sugar
- 4 teaspoons (10 grams) cinnamon
Icing
- ¾ cup (120 grams) powdered sugar
- 1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
- ½ teaspoon vanilla extract
Instructions
- Make Dough: In a large mixing bowl, combine lukewarm almond milk, instant dry yeast, sugar, and canola oil. Stir gently and set aside for 1 minute to activate the yeast. Add all-purpose flour and salt, mixing with a wooden spoon until it forms a rough dough ball. Transfer to a lightly floured surface, then knead for about 5 minutes until elastic and smooth.
- Proof Dough: Shape the dough into a ball and place it in a large oiled bowl. Brush the dough surface lightly with oil, cover with a damp cloth or plastic wrap, leaving space for expansion. Let it proof in a warm place (such as a slightly warmed oven) for about 1½ hours until it doubles in size.
- Prepare Filling: In a small bowl, combine softened vegan butter, brown sugar, and cinnamon. Mix thoroughly with a fork until you achieve a thick, spreadable paste for the filling.
- Shape Rolls: Once proofed, return the dough to the work surface and fold it over itself 5 times, pulling edges to the center. Roll the dough with a rolling pin into a 12×16 inch (30×40 cm) rectangle. Evenly spread the cinnamon filling over the dough, leaving a ¼ inch (½ cm) border. Starting from the short side, roll the dough tightly into a log about 11 inches (28 cm) long.
- Cut Rolls: Use dental floss wrapped around the roll and tightened to cut it into 9 even rolls, approximately 1 inch (3 cm) thick. This cutting method ensures clean, even slices. Place each roll into an oiled or vegan butter-brushed baking pan.
- Second Proof & Bake: Allow the rolls to proof a second time in a warm place for 40 minutes. Preheat oven to 350°F (180°C). Lightly brush rolls with dairy-free milk before baking. Bake for 20-25 minutes until golden brown. Remove from oven and cool for 15 minutes.
- Prepare Icing: Whisk together powdered sugar, dairy-free milk, and vanilla extract until smooth and pourable. Drizzle icing over warm cinnamon rolls before serving.
Notes
- Use lukewarm almond milk to activate yeast effectively without killing it.
- Proofing in a slightly warmed oven speeds up yeast activity and dough rising.
- Dental floss is preferred for cutting rolls as it prevents squashing and makes clean cuts.
- For variation, swap cinnamon filling with other spice blends or add nuts for texture.
- These rolls keep well for 2 days when wrapped and refrigerated; reheat before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
