These Vegan Cinnamon Rolls are the perfect blend of fluffy, sweet, and just the right amount of spice, making them an irresistible treat for any occasion.
These Vegan Cinnamon Rolls are sweet, gooey, and extra delicious. Growing up, nothing beat a weekend morning with these pillowy-soft breakfast treats. They are the definition of decadent, without the hassle. And while there are many ways to make a cinnamon roll, there’s only one way to eat them: with frosting. Lots and lots of frosting.
But with so many bakeries out there, how can you be sure you’re getting the best possible cinnamon roll? By making them yourself, of course!
These days, I’ll make any excuse to whip up a hot pan of cinnamon rolls. A classic reinvented, this plant-based method takes minimal time and will give you perfect, bakery fresh rolls that make for the perfect breakfast treat.
History of Cinnamon Rolls
Who doesn’t love cinnamon rolls? They’re soft, sweet, and oh-so-delicious. Let’s take a quick look at the history of cinnamon rolls.
People often trace the origin of the first cinnamon roll to Sweden, where it was known as a “kanelbulle.” Bakers traditionally made these cinnamon buns with a yeast dough and flavored them with just a sprinkling of cinnamon and sugar. Swedish immigrants began bringing the recipe to America in the 1800s, which sparked the cinnamon roll’s popularity in the States.
Over time, the American version of the cinnamon roll started to evolve. Bakers began to experiment with different ingredients and flavors, resulting in the creation of new and unique recipes. One popular variation is the caramel pecan cinnamon roll, which features a cream cheese frosting and a sticky caramel topping.
Another twist on the classic cinnamon bun is Monkey Bread, which uses sweet dough rolled into balls, and then coated in a mixture of sugar, cinnamon, and butter before baking.
How to make Vegan Cinnamon Rolls
In a small saucepan, heat the plant-based milk and vegan butter until the butter has melted. Allow the mixture to cool until it is lukewarm. In a large bowl, combine 3 ½ cups of flour, yeast, granulated sugar, and salt. Add the lukewarm milk mixture and Just Egg, mixing until the ingredients are well combined.
Gradually add the remaining flour until a soft dough forms. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it has doubled in size, about 1 hour.
Once the dough has risen, roll it out into a 15×9 inch rectangle. Spread softened vegan butter evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture over the buttered dough. Carefully roll up the dough tightly and cut it into 9-10 slices. Place the slices in a greased 9×13 inch baking dish, round cake pan, or any dish you prefer. Cover the dish and let the rolls rise until they have doubled in size, about 30 minutes.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until they are golden brown. While the rolls are baking, prepare the glaze by mixing together powdered sugar, plant-based milk, and vanilla extract. Once the rolls are done, drizzle the glaze over the warm cinnamon rolls and serve.
Tips:
- Knead Until Smooth: Make sure to knead the dough for about 5-7 minutes until it’s smooth and elastic. This helps develop the gluten, giving your rolls a perfect, chewy texture.
- Cutting the Dough: For even slices, use dental floss (unflavored) instead of a knife to cut the rolled dough. This helps keep the shape intact without squishing the rolls.
- Make Early: To make the cinnamon rolls ahead of time, bake them according to the recipe, then let them cool completely. Freeze the cinnamon rolls in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350 degrees F (175 degrees C) for 10-15 minutes, until warmed through.
Vegan Cinnamon Rolls
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoon active dry yeast
- ¼ cup granulated sugar
- ½ cup plant-based milk
- ¼ cup vegan butter
- ¼ cup Just Egg
- ½ teaspoon salt
For the Filling:
- ½ cup brown sugar
- 2 tablespoon ground cinnamon
- ¼ cup vegan butter softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoon plant-based milk
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, heat plant-based milk and vegan butter until melted. Let cool to lukewarm.
- In a large bowl, combine 3 ½ cups of flour, yeast, granulated sugar, and salt. Add the milk mixture and Just Egg, mix until combined. Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough into a 15×9 inch rectangle. Spread with softened vegan butter. Mix brown sugar and cinnamon, and sprinkle over the buttered dough.
- Roll up the dough tightly and cut into 9-10 slices. Place in a greased 9×13 inch baking dish, round cake pan, or any dish you see fit! Cover and let rise until doubled, about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the rolls are baking, mix powdered sugar, plant-based milk, and vanilla extract to make the glaze. Drizzle over warm cinnamon rolls.
For more sweets, try my Vegan Banana Nut Muffins or Vegan Peanut Brittle.
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