Easy Vegan Cinnamon Rolls

Easy Vegan Cinnamon Rolls

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Healthy and Delicious Vegan Cinnamon Rolls

These easy vegan cinnamon rolls are sweet, fluffy, and delicious.

 

There’s nothing quite like a homemade cinnamon bun with freshly drizzled frosting!

 

Even if you’ve never worked with yeast and rising dough before, you’ll have no problem whipping together these delicious treats for breakfast or a late night treat!

 Dairy Free and Fluffy Cinnamon Buns 

These cinnamon rolls are perfect for entertaining, holiday mornings, or brunch!

 

If you’d like to make these ahead of time, I would recommend following all the steps until rolls are formed and placed in a baking dish, and putting this dish in the fridge overnight to rise slowly.

 

Then you can bake them in the morning when you need them!

 

They will rise just as well in the fridge overnight, and you’ll have freshly baked vegan cinnamon rolls to enjoy!

Making Easy Vegan Cinnamon Buns

The first step in this easy cinnamon roll recipe is letting the dough rise properly.

 

The tastiest cinnamon roll recipes involve yeast and plenty of time to rise.

 

To begin, heat up a cup of almond milk and 3 tablespoons of vegan butter just until slightly warm (about 110 degrees if you have a thermometer) but not hot.

 

Mix in 3 tablespoons of cane sugar and then lightly sprinkle a packet of active dry yeast over the top.

 

Do not stir the yeast until about 5-10 minutes have passed and the mixture has become frothy/foamy. If it does not react, it’s possible your milk was too hot and killed the yeast, or that it was too cold and did not activate it.

 

Mix in the flour and salt in 1/2 cup increments until it forms a ball. Set this aside, covered, for an hour to rise.

Once it has about doubled in size, you can start to roll it out!

 

Flour a flat surface and plop the dough down, sprinkling more flour on top of the dough and onto a rolling pin. Roll it out into a large rectangle about 1/4-1/2 inch thick.

 

Melt 1/4 cup of vegan butter and brush over the entire dough, then sprinkle brown sugar and cinnamon evenly, leaving a 1 inch margin on the top and bottom to help seal it when you roll it up.

Starting at the bottom, tightly roll the dough up, once you reach the top, give it a good squish to seal it.

 

Cut into 1 1/2 inch pieces and place in a lightly oiled baking dish, at least 9×9 inch big or larger – they will be prettier and more circular in a larger dish.

 

Allow the dough to rise again for an hour – I preheated my oven to its lowest setting (170 degrees), placed the rolls inside, turned off the heat and let them rise in there.

Finally, it’s time to bake!

Take the dish out of the oven, brush a bit more vegan butter on top, and preheat your oven to 375 degrees.

 

Once preheated, place dish back in and bake for about 25 minutes or until golden brown on top!

Allow the rolls to cool completely before drizzling the frosting on.

 

Once they are cool to touch, mix 1 cup vegan powdered sugar with about 2 tablespoons of plant milk and mix well.

 

Drizzle over the cinnamon rolls and you’re done!

They should be very easy to cut and scoop out, and the frosting will form a delicious glaze!

This recipe is:

  • Easy
  • Vegan
  • Delicious
  • Sweet
  • Fluffy
  • Perfect for Breakfast!

If you’re looking for more vegan breakfasts, try my:

Raspberry Oat Bars

Vegan Chocolate Chip Pancakes

Homemade Granola

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Easy Vegan Cinnamon Rolls

Yield: 10 Servings

Easy Vegan Cinnamon Rolls

Easy Vegan Cinnamon Rolls

These easy vegan cinnamon rolls are perfectly sweet and fluffy! Filled with cinnamon sugar swirls and a simple dairy free glaze!

Prep Time 15 minutes
Proof Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 40 minutes

Instructions

  1. Heat 1 cup plant milk and 3 tablespoons vegan butter until just slightly warm, about 110 degrees. Disolve 3 tablespoons cane sugar, stir, and sprinkle packet of active dry yeast over the top of the mixture.
  2. Allow this to sit for 5-10 minutes or until it becomes frothy/foamy. If it does nothing, your milk may have been too warm and killed the yeast, or too cold and not activated it.
  3. Mix up your yeast mixture and add in flour, 1/2 cup at a time while mixing in between, and salt. Roll into a ball and allow to sit, covered, for 1 hour to rise - I lightly oiled this bowl to help it not stick.
  4. Once it has at least doubled in size, flour a flat surface and place the dough down. Add another sprinkle of flour to the top and to a rolling pin and roll up into a large rectangle about 1/4-1/2 inch thick.
  5. Brush 1/4 Cup of melted vegan butter across the entire dough, leaving a 1 inch margin at the top and bottom. Sprinkle brown sugar and cinnamon evenly and tightly roll up starting at the bottom and rolling up to the top.
  6. With a sharp knife, cut into equal sizes, about 1 1/2 inch thick. Place in a lightly oiled cooking pan at least 9x9 inch or larger, and allow to rise again, covered, for another hour*. Then preheat oven to 375 degrees.
  7. Now brush on a little more vegan butter and bake them, uncovered, for about 25 minutes or until golden brown!
  8. Allow them to cool completely, then mix together your powdered sugar with about 2 tablespoons plant milk, and pour over the rolls evenly. Enjoy!

Notes

*I set my oven to its lowest setting (mine was 170 degrees), placed the pan inside and covered with a kitchen cloth. Then turned the oven off and let them rise in there as I found the warmth to help!

Nutrition Information:


Amount Per Serving: Calories: 208

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Matt Ivan
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I’ve never made homemade cinnamon rolls, let alone vegan ones. Excited to give these a try!

Tisha
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Tisha

These look absolutely perfect and gooey!

Tara
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Love that these cinnamon rolls are vegan! They look so light and fluffy! Wish I started my day with these.

Jeanne @ Cooksister
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Mmmm… cinnamon rolls! These look perfectly decadent! Always good to have vegan alternatives to classic recipes to hand when vegan friends come to visit!

adriana
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adriana

Cinnamon rolls are my guilty pleasure but have never bake them at home. Now you have gotten me inspired. Your recipe looks delightful.