There’s something almost magical about a warm cinnamon roll fresh out of the oven—it’s like a hug in pastry form. I remember the first time I made these vegan cinnamon rolls; the aroma filled my kitchen and transported me back to holiday mornings with my family. This recipe is my twist on those cherished moments, combining the comforting flavors of cinnamon and sugar with a plant-based approach that’s as delightful as a cozy blanket on a frosty day.
Steps
- Warm almond milk and vegan butter in a saucepan or microwave, ensuring the mixture doesn’t boil, then let it cool to about 110°F (43°C). Pour into a bowl, add yeast, and allow it to activate for 10 minutes before stirring in sugar and salt.
- Gradually add flour, half a cup at a time, stirring until the dough becomes too thick, then knead it on a floured surface for a minute to form a loose ball. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about an hour, or until it doubles in size.
- Roll the risen dough into a thin rectangle on a floured surface, brush with melted vegan butter, sprinkle with sugar, and cinnamon. Roll the dough tightly from one end and slice into 1.5-2 inch sections.
- Arrange the sliced rolls in a buttered 8×8-inch pan. If preparing the night before, cover and refrigerate, then allow to rise on top of the preheating oven in the morning.
- Brush the rolls with more melted vegan butter, cover, and let them rise while preheating the oven to 350°F (176°C). Bake the rolls for 25-30 minutes until they are slightly golden.
- Allow the cinnamon rolls to cool for a few minutes before serving. Optionally, top with dairy-free cream cheese frosting or a simple icing made from powdered sugar and almond milk.
- For freezing, prepare the rolls up to the baking dish step, freeze in a container, thaw overnight, then proof and bake as directed.
Ingredients
- 3 tablespoons vegan butter (such as Earth Balance)
- 1 packet instant yeast (approximately 2 1/4 teaspoons)
- 1 cup unsweetened plain almond milk
- 1 tablespoon organic cane sugar
- 1/4 teaspoon salt
- 3 cups unbleached all-purpose flour
- 3 tablespoons vegan butter (such as Earth Balance, melted)
- 1/4 cup organic cane sugar
- 1/2 – 1 tablespoon ground cinnamon (to taste)
- 2 tablespoons vegan butter (such as Earth Balance, melted)
- 1 cup (112 g) organic powdered sugar
- 1-2 tablespoons (15-30 ml) almond milk
Nutritional Values
Calories: 2490 | Carbohydrates: 350 g | Protein: 47 g | Fat: 90 g | Saturated Fat: 24 g | Polyunsaturated Fat: 20 g | Monounsaturated Fat: 42 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1600 mg | Potassium: 178 mg | Fiber: 13 g | Sugar: 69 g | Vitamin A: 0 IU | Vitamin C: 19 mg | Calcium: 480 mg | Iron: 6 mg
FAQ
- Can I prepare these cinnamon rolls in advance?
- Absolutely. You can complete up to step 5, then place them in the fridge overnight. Allow them to rise on the oven while it’s preheating the next morning to avoid a cold shock.
- Is it possible to substitute another kind of milk?
- Yes, you can use different types of milk. Most varieties should work well. You can also explore our homemade dairy-free milk recipes for alternatives.
- Can I use dry active yeast instead of instant yeast?
- Certainly. You can use the same amount of dry active yeast, but allow more time for it to rise until it’s nearly doubled in size.
- Can coconut oil be used in place of vegan butter?
- While coconut oil can be used, it might not provide the same flavor, fluffiness, or tenderness as vegan butter. However, it should still work as a substitute.
- How can I freeze the cinnamon rolls?
- You can freeze the rolls before baking by placing them in a freezer-safe container after step 5. Thaw them in the fridge overnight, let them proof on the counter while the oven preheats, and then bake as per the instructions.
Tips
- Avoid Overheating the Milk: When heating the almond milk and vegan butter, ensure the mixture is warm but not boiling. The ideal temperature is around 110°F (43°C). Overheating can kill the yeast, affecting the rise of your cinnamon rolls.
- Use a Serrated Knife or Floss for Cutting: To achieve clean cuts and maintain the shape of your cinnamon rolls, use a serrated knife or a piece of floss to slice the rolled dough.
- Overnight Preparation: If you want to save time in the morning, prepare the rolls up to the cutting stage, cover them, and refrigerate overnight. Let them rise on top of the oven while preheating to prevent a temperature shock.
- Freezing for Later: For a make-ahead option, freeze the rolls before baking. Thaw them in the fridge overnight, then allow them to proof at room temperature while the oven preheats before baking as instructed.
Equipment
- Instant-read thermometer (for checking the temperature of the milk and butter mixture)
- Serrated knife or dental floss (for cutting the dough into sections)
- 8×8-inch square baking pan or comparable sized round pan
- Plastic wrap (for covering the dough while it rises)
