Description
These vegan cinnamon rolls are soft, fluffy, and gooey, perfect for a comforting breakfast or sweet treat. Made without any dairy or eggs, they use vegan buttermilk and butter for richness and a tender crumb. The dough requires two proofs for a light texture, and the rolls are filled with a cinnamon-brown sugar filling, then baked to golden perfection and topped with a smooth vegan icing.
Ingredients
Scale
Dough
- 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
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (up to 1½ tbsp, depending on taste)
Icing
- 200 g powdered sugar (icing sugar)
- 3–4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read Recipe Thoroughly: Before starting, read the entire recipe carefully and measure ingredients precisely using a digital kitchen scale for the best results.
- Prepare Vegan Buttermilk & Melt Butter: Mix soy milk with apple cider vinegar to create vegan buttermilk. Slowly melt 75 g vegan butter over low heat or in the microwave, ensuring it’s just melted and not heated too much.
- Make Dough: Combine the melted butter and vanilla extract into the vegan buttermilk. In a separate large bowl, whisk together flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy dough forms.
- Knead Dough: Turn the dough onto a clean, dry surface and knead by hand for 5–7 minutes until smooth and elastic. The dough will initially be sticky; avoid adding extra flour. Use a dough scraper to manage stickiness as needed.
- First Proof: Lightly grease a clean bowl with oil, place the dough inside, and cover tightly with plastic wrap. Leave it in a warm spot for 1–2 hours until it doubles in size.
- Shape Dough: Punch down the dough to release air, then roll it out on a lightly floured surface into an 11”x16” rectangle.
- Fill Rolls: Evenly spread the softened butter over the dough rectangle. Combine brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.
- Roll and Cut: Tightly roll the dough into a log from the long edge. Mark the log into 9 equal parts. Use unflavored dental floss or a very sharp knife to cut the log into individual rolls with slow, steady pressure.
- Second Proof: Arrange the rolls in a 10.5”x7.5” parchment-lined baking dish. Cover with plastic wrap or foil and proof in a warm place for 1–2 hours until doubled in size. For overnight preparation, refrigerate for up to 24 hours and then allow to come to room temperature for about 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the rolls for 20–24 minutes until the tops are lightly golden brown. Allow to cool slightly for 15 minutes before icing.
- Prepare Icing and Finish: Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing over the warm cinnamon rolls.
- Storage: Store any leftovers tightly covered or in an airtight container. They keep at room temperature for 2 days or refrigerated for up to 5 days. Let refrigerated rolls soften at room temperature for about an hour before serving.
Notes
- Use a digital kitchen scale for accurate measurements and best results.
- Softened and melted vegan butter are used in different steps; be sure to follow accordingly.
- Do not flour the surface excessively during kneading to maintain dough texture.
- Unflavored dental floss is the best tool for cutting cinnamon rolls evenly and cleanly.
- For an overnight option, proof the shaped rolls in the fridge for up to 24 hours before baking.
- Adjust cinnamon quantity in filling according to your preferred taste intensity.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: vegan cinnamon rolls, vegan cinnamon roll recipe, vegan breakfast, soft cinnamon rolls, fluffy cinnamon rolls, vegan baking
