EASY VEGAN CINNAMON ROLLS RECIPE
MAKE IT FROM SCRATCH!
BEST VEGAN CINNAMON ROLLS RECIPE
Cinnamon Rolls, the mere mention of their name can make your mouth water and conjure images of warm, gooey spirals of cinnamon and sugar, perfectly baked to a golden perfection.
However, in this article, we are about to transform these cinnamon rolls into a dairy and egg-free delight, making them an ideal choice for individuals with egg allergies or those who are lactose intolerant.
or if you are already vegan like me, prepare to astonish your non-vegan friends and family with the best vegan cinnamon rolls. I guarantee you; that they won’t believe it!
What’s great about cinnamon rolls is that you can make them for any occasion! They sound great on a cozy Sunday, Thanksgiving, Christmas, Movie Night, Work Potluck, literally anything!
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Fluffy Vegan Cinnamon Rolls
Difficulty: 210-12
servings5-10
minutes1
hour30
minutesThis easy-to-follow recipe will guide you through creating soft, airy, and utterly delicious cinnamon rolls without any animal products. The combination of aromatic cinnamon, sweet glaze, and pillowy dough will have you savoring every bite. Enjoy these guilt-free delights for breakfast, brunch, or dessert. . and share the joy of cruelty-free indulgence with family and friends.
INGREDIENTS
- DOUGH
1/2 Cup - Dairy Free Milk (I used Almond Milk)
2 1/4 teaspoon - Active Dry Yeast (or 1 packet)
1/4 Cup - Melted Vegan Butter or Coconut Oil (Butter Preferred)
1/2 Cup - Canned Pumpkin Puree
1/4 Cup - Granulated or Brown Sugar (I used brown Sugar)
4 Cups - All-Purpose Flour (plus extra for dusting)
1/2 teaspoon - Salt
- FILLING
1/2 Cup - Brown Sugar
2 tbsp - Ground Cinnamon
1/2 teaspoon - Vanilla Extract
1/2 teaspoon - Pumpkin Spice (If not using Pumpkin spice, add 2 TBSP 1/2 of Cinnamon)
- ICING
1 Cup - Powdered Sugar
2-3 tbsp - Dairy Free Milk
1/2 teaspoon - Vanilla Extract
DIRECTIONS
- CREATE THE DOUGH
Warm up the Dairy-Free Milk of your choice.
In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 8-10 minutes until it becomes frothy.
Stir in the flour and salt to form a dough.
Knead the dough for a few minutes until smooth (It took me around 4-5 minutes of hand-kneading the dough to obtain the desired smoothness)
Place the dough in a greased bowl, cover and let it rise for about an hour or until it doubles in size.
Preheat your oven to 350°F (175°C)
- ROLL + FILL THE DOUGH
Flour your surface, roll out the dough into a 16x10-inch rectangle.
Soften your Vegan Butter by heating it up for a few seconds.
Mix the vegan butter, brown sugar, pumpkin spice (optional) and cinnamon. It should look like a paste-like texture.
Spread the softened vegan butter evenly over the dough.
Roll the dough tightly from the long side to create a log.
Cut the log into 10-12 equal pieces and place them in a buttered baking dish.
Bake for 25-30 minutes, or until they are golden brown.
- ICING
While they bake, mix the powdered sugar, almond milk, and vanilla extract to make the icing. (Don't use all the icing when drizzling the rolls)
Once the rolls are done, wait around 10 minutes and drizzle the icing over them.
Leave a small amount of icing, add 1 teaspoon of butter and 2 tbsp of powdered sugar.
Mix until it creates a creamy texture.
Place the icing mix in the freezer for 1-2 minutes (it should get creamier)
Place a desired amount of the icing on top of each cinnamon roll for extra creaminess.
Enjoy your delicious Vegan Cinnamon Rolls!
NOTES
- You can always make the icing while your dough is resting for 1 hour.
- I used vegan butter instead of coconut oil for that yummy flavor!