Cinnamon rolls are one of life’s truly great pleasures. Without a doubt, my brother and I both rejoiced on a winter’s day when my mom decided to spend Sunday afternoon making cinnamon rolls. The wait for them was so long but it was always entirely worth it.
We’d be lucky if a pan of rolls made it into the work day. Because who can resist seconds, thirds and fourths of cinnamon rolls if they are fresh from the oven?
Vegan Cinnamon Rolls
Ingredients:
2 1/4 teaspoons of dry active yeast
1 tablespoon of coconut sugar
1/4 cup warm water
6 tablespoons of dairy free butter (I used Flora’s vegan option)
1 1/4 cups of oat milk
3 1/4 cups of all purpose flour
1/2 teaspoon of salt
For the filling:
2 tablespoons of dairy free butter, melted
1 teaspoons of cinnamon
1/2 cups of coconut sugar
For the glaze:
2 cups of icing sugar
1 tablespoon of dairy free butter
1/4 cups of maple syrup
1 teaspoon of vanilla extract
2-3 tablespoons of coconut milk
Instructions:
Mix your yeast and coconut sugar into a bowl and then pour in your lukewarm water. Let the mixture sit for 10 minutes so the yeast can activate. The mixture will get bubbly and frothy. (If it doesn’t, your yeast may have gone off – check the use by date. Or your water may have been too hot and killed your yeast.)
Meanwhile, melt your butter and milk together on medium heat, stirring constantly until the butter has melted. Do NOT bring it to a boil. Once butter has melted, set aside.
In a large bowl, sift together your flour and salt. Then add all the wet ingredients to the dry ingredients and knead the dough in the bowl for approximately 3 minutes. Your dough will be very wet.
Grease a large bowl with coconut oil and then place the dough in the bowl. Cover it with a tea towel and let sit for 1 hour, allowing the dough to rise and double in size.
Shortly before that hour is up, start making your filling. Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside.
Once your dough has risen, preheat the oven to 180C.
Add 1/4 cup of flour to your dough and stir, which will help make the dough less sticky. Then flour your surface and gently turn out your dough. Use a rolling pin to roll it out into a rectangle, approximately 9″x14″, trimming the edges if needed. (I used a pizza cutter to neaten the edges.)
Then brush melted butter overtop of the dough, leaving a 1″ border around the edges. Next, sprinkle the cinnamon sugar mixture over the top of your butter and spread it evenly over the dough.
Lastly, tightly roll up the dough long-ways; so that your dough is shaped like a giant sausage.
Use a floured sharp knife to cut dough into 1.5″ slices, and then place the rolls into a large baking dish, cut side down.
Place a towel over the rolls and allow them to rise at room temperature for 30 minutes.
Once the rolls have doubled in size (or at least gotten significantly larger) brush rolls with a little more melted butter and then bake them for approximately 25 minutes.
While they’re baking, make the glaze by combining all ingredients in a bowl and stirring them together. If your glaze is a little too thin, add more sugar. Too thick, add a splash more coconut milk.
Once your rolls are golden brown, remove them from oven, wait at least 5 minutes and then drizzle glaze overtop.
Are you a cinnamon roll fan? Or do you think they are a bit much ado about nothing?
For any vegan cinnamon lovers who don’t have the time, patience or want to bake their own from scratch, Jus’ Roll cinnamon swirls are vegan.
If you enjoyed this post, you might also like:
Vegan Vanilla Sprinkles Cake
Vegan Pumpkin Bread
Vegan Pumpkin Cupcakes
Vegan Banana Bread
Vegan Blueberry Muffins
Vegan Chocolate Cake
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