Description
These soft, fluffy, and gooey vegan cinnamon rolls are made without any animal products, featuring a tender dough enriched with vegan butter and a sweet cinnamon filling. Perfect for breakfast or a cozy treat, they are topped with a smooth vegan icing for extra indulgence.
Ingredients
Scale
Dough Ingredients
- 236 ml soy milk + 1 tbsp apple cider vinegar (vegan buttermilk)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling Ingredients
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (use up to 1½ tbsp to taste)
Icing Ingredients
- 200 g powdered sugar (icing sugar)
- 3-4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read Recipe: Please read the recipe thoroughly before getting started. For the most accurate results, measure with a digital kitchen scale.
- Prepare Vegan Buttermilk and Melt Butter: Make vegan buttermilk by mixing soy milk with apple cider vinegar. Slowly melt the 75 g vegan butter over low heat or in the microwave, making sure it’s just warmed to melted, not hot.
- Make Dough: Add melted butter and vanilla extract to the vegan buttermilk and mix well. In another large bowl, whisk together flour, sugar, yeast, and salt. Pour the wet mixture into the dry ingredients and stir with a spatula until combined into a shaggy dough.
- Knead Dough: Turn the dough onto a clean, dry surface and knead by hand for 5-7 minutes until smooth and elastic. Avoid adding extra flour despite stickiness; use a dough scraper to lift dough if needed. Clean hands as necessary during kneading.
- First Proof: Lightly grease a clean bowl and place the dough ball inside. Cover tightly with plastic wrap and set in a warm spot for 1-2 hours until doubled in size.
- Roll Out Dough: Punch down the dough to release air. On a lightly floured surface, roll it into an approximately 11” x 16” rectangle.
- Fill Rolls: Spread the softened vegan butter evenly over the dough using a spatula or fingers, reaching all edges. Mix brown sugar and cinnamon and sprinkle evenly over the butter layer.
- Roll and Cut: Carefully and tightly roll the dough into a log shape. Mark the log into 9 equal portions and slice using unflavored tooth floss or a very sharp knife for clean cuts.
- Second Proof: Place the rolls cut side up in a parchment-lined 10.5″ x 7.5″ baking dish. Cover with plastic wrap or foil and let proof in a warm place for 1-2 hours until doubled. Alternatively, refrigerate overnight (up to 24 hours) and then let rest at room temperature for 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the cinnamon rolls for 20-24 minutes until the tops are lightly golden brown. Let cool slightly for 15 minutes.
- Prepare and Apply Icing: Whisk powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing on top of the warm buns.
- Storage: Store leftover cinnamon rolls tightly covered or in an airtight container. They keep fresh at room temperature for 2 days or refrigerated up to 5 days. Bring to room temperature for about an hour before serving for softness.
Notes
- For best results, measure ingredients with a digital kitchen scale for accuracy.
- The dough will be sticky initially; resist adding extra flour while kneading to maintain softness.
- You can adjust the cinnamon in the filling from 1 tablespoon up to 1½ tablespoons depending on your taste preference.
- Using unflavored tooth floss to slice the rolls ensures clean cuts without squishing the dough.
- Overnight proofing in the fridge allows for making the rolls ahead and baking fresh in the morning.
- Use light muscovado brown sugar for the richest flavor but any brown sugar can work.
