These vegan cinnamon rolls are easy to make for breakfast or an anytime sweet treat! They're full of cinnamon sugar and topped with a sweet glaze.
Ah, cinnamon rolls! Once fall rolls around, it's obligatory to make them at least once a month for a sweet breakfast treat. I like to make them for Christmas morning, or whenever I have some extra time in the morning and want the house to smell amazing all day.
They're the perfect addition to a sweet and savory breakfast alongside Tofu Scramble, Sweet and Smoky Tempeh Bacon, and a cup of coffee. You can even do all the prep work the night before so your weekend breakfast will be ready in less than an hour.
🥣 Ingredients
All of the ingredients for this vegan cinnamon roll recipe are common baking ingredients and pantry staples.
- Active Dry Yeast
- Warm Water
- Non-dairy Milk
- Sugar
- Brown Sugar
- Powdered Sugar
- Vegan Butter
- All-Purpose Flour
- Salt
- Cinnamon
- Vanilla Extract
🔪 Instructions
For the dough:
Pour the yeast and water in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.
Add the non-dairy milk, sugar, and melted vegan butter and stir to combine.
Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.
Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).
Punch down the dough and let rest for 15 minutes while you prepare the filling.
To assemble:
Mix vegan butter, brown sugar, and cinnamon until just combined, chopping up the vegan butter as you mix.
Preheat oven to 375°F. Place a piece of parchment paper in an 8"x8" or 9”x13” baking pan.
Roll out the dough into a large square on a floured countertop, about 12”x12”.
Evenly spread the filling on the dough, leaving about ½ an inch of space at the top.
Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.
Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.
Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.
Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.
Bake for 22-25 minutes or until golden. Let cool before making the glaze.
For the glaze and topping:
Combine the powdered sugar, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.
Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.
💭 Tips
- Dough not rising? It's okay! Since there is vegan butter and milk in the dough, it's considered an enriched dough. It may not rise as much at room temperature, but will when baked.
- Want to wake up and have your vegan cinnamon rolls ready in under an hour? You can make the dough and do the first rise the night before. Once you've sliced the cinnamon rolls and placed them in the pan for the second rise, cover and refrigerate overnight. When you're ready to bake them, let sit for 20 minutes at room temperature before baking while the oven preheats.
📋 Variations
- Prefer cream cheese frosting to glaze? Check out my Pumpkin Cake recipe, where you'll find a recipe for vegan cream cheese frosting that you can use in place of the glaze. The frosting recipe will make the perfect amount of frosting for the rolls (and maybe a bit extra for sampling!).
- Want to mix up the flavors? Try my Vegan Maple Bacon Cinnamon Rolls!
📖 Recipe
Easy Vegan Cinnamon Rolls
These vegan cinnamon rolls are easy to make for breakfast or an anytime sweet treat! They're full of cinnamon sugar and topped with a sweet glaze.
Ingredients
Dough
- 1 package active dry yeast (2 ¼ teaspoons)
- ¼ cup warm water
- ⅓ cup warm non-dairy milk
- ¼ cup sugar
- ¼ cup melted vegan butter
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- More flour for rolling the dough, as needed
Filling
- ¼ cup vegan butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
Glaze and Topping
- ⅔ cup sifted powdered sugar
- 1-2 tablespoons warm water or non-dairy milk
- ½ teaspoon vanilla extract
Instructions
To make the dough:
- Pour the yeast and water in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.
- Add the non-dairy milk, sugar, and melted vegan butter and stir to combine.
- Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.
- Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).
- Punch down the dough and let rest for 15 minutes while you prepare the filling.
To assemble:
- Mix vegan butter, brown sugar, and cinnamon until just combined, chopping up the vegan butter as you mix.
- Preheat oven to 375°F. Place a piece of parchment paper in an 8"x8" or 9”x13” baking pan.
- Roll out the dough into a large square on a floured countertop, about 12”x12”.
- Evenly spread the filling on the dough, leaving about ½ an inch of space at the top.
- Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.
- Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.
- Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.
- Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.
- Bake for 22-25 minutes or until golden. Let cool before making the glaze.
For the glaze and topping:
- Combine the powdered sugar, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.
- Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.
Notes
- Dough not rising? It's okay! Since there is vegan butter and milk in the dough, it's considered an enriched dough. It may not rise as much at room temperature, but will when baked.
- Prefer cream cheese frosting to glaze? Check out my Pumpkin Cake recipe, where you'll find a recipe for vegan cream cheese frosting that you can use in place of the glaze.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 243mgCarbohydrates: 59gFiber: 2gSugar: 19gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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