Vegan Cinnamon Rolls

These vegan cinnamon rolls are soft, fluffy, and packed with warm cinnamon-sugar flavor — proof that plant-based baking can be just as rich and comforting as the classic version. Made without dairy or eggs, they rise into tender spirals with a gooey, caramelized filling and a smooth glaze that melts into every layer. Perfect for weekend brunch or cozy mornings, they’re best served warm when the centers are extra soft and the aroma fills the kitchen. A feel-good treat everyone will love.

https://www.youtube.com/watch?v=mK2OFVV8ILE

Vegan Cinnamon Rolls
Serves: 10 rolls

Ingredients:

For the dough:

• 1 packet instant (or rapid rise) yeast (2 1/4 tsp)
• 1 cup (240 ml) unsweetened almond milk
• 3 tbsp of vegan butter
• 1 tbsp of organic white sugar (vegan)
• 1/4 tsp salt
• 3 cups (408 g) unbleached all purpose flour

For the cinnamon butter:

• 3 tbsp of vegan butter, soft
• 1.5 tsp ground cinnamon (or more if you like a stronger cinnamon flavour)
• 1/4 cup organic white sugar (vegan)
• 1.5 tsp of vanilla extract

plus 2 tbsp of vegan butter (melted) for brushing the cinnamon rolls before baking.

For the icing:

• 1 cup (112 g) organic powdered sugar (vegan)
• 1-2 tbsp (15-30 ml) almond milk
• 1 tsp of vanilla extract

Instructions:

1. In a small sauce pan, heat the almond milk and 3 tbsp vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool.  The mix should be warm, but not too hot.
2. Place the yeast into a large mixing bowl. Add the warm milk/butter mix and stir well.
3. Let activate for 10 minutes, then add 1 tbsp of sugar and the salt and stir.
4. Next add the flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Place the ball into an oiled bowl. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
5. On a lightly floured surface, roll out the dough into a thin rectangle, then spread the cinnamon butter over it.
6. Beginning with a long side, roll up the dough tightly.
7. Then with a serrated knife or a string of floss, cut the dough into 4 – 5 cm rolls (you should have 10 rolls) and place them in a well-buttered 8×8 inch square pan. Brush with remaining 2 tbsp vegan butter (melted) and cover with plastic wrap.
8. Set in a warm place to let rise again while you preheat the oven to 350 degrees F (176 C).
9. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
10. Mix all the icing ingredients and drizzle over the warm cinnamon rolls.

Note: Recipe adapted from Minimalistbaker.