The Best Vegan Cinnamon Rolls ♥
Today we’re making some Vegan Cinnamon Rolls that are just, oh boy… AMAZING! They are extremely yummy, fluffy, soft, with a delicious filling and a beautiful vanilla icing.
To prepare these vegan cinnamon rolls we are going to need just a few ingredients really, all very very easy to get and quite cheap.
See how I made them 👀
What are cinnamon rolls?
Cinnamon rolls or cinnamon buns are made of a simple dough made with wheat flour, milk, yeast, sugar, salt and some source of fat (in this case we’re using vegan margarine or vegan butter). Once the dough is ready and has been proofed, it is stretched out in a wide rectangle and a mixture of margarine, brown sugar, cinnamon and vanilla is spread on it. The dough is rolled up and then cut into slices. It is baked and once the rolls are cooked, a vanilla icing is usually added.
Can I only use whole wheat flour?
To make the bread as fluffy as possible, ideally all-purpose flour is used, so if you allow me to make a suggestion, I recommend that you first try to do it as indicated in the recipe just so that you have a point of reference. Later, yes, you could substitute the total amount of flour for whole wheat flour; the dough will be a little heavier and not as fluffy, but still very yummy.
Can I substitute the margarine?
Sure, you can use coconut oil or some other type of vegan butter.
Can I use any type of plant milk?
Definitely. You can use oat, soy, almond, rice, coconut milk, etc. Although my favorite for making bread is soy milk, as it is slightly thick.
Now, let’s prepare these delicious Vegan Cinnamon Rolls ♥
By the way, this is our new cookbook! 😍
Click on the image to get more info.
Vegan Cinnamon Rolls
- 1 cup plant milk, warm (240 ml)
- 3 tbsp margarine or vegan butter, melted (42 g)
- 2 ¼ tsp instant yeast (9 g)
- 2 tbsp sugar (25 g)
- ¼ tsp salt
- 300 g all-purpose flour (2½ cups)
- 60 g whole wheat flour* (½ cup)
- 45 g margarine or vegan butter, soft (3¼ tbsp)
- ⅓ cup brown sugar (70 g)
- 1¼ tbsp cinnamon powder
- 1 tsp vanilla extract
- 2 cups icing sugar (240 g)
- 2½ tbsp margarine or vegan butter, soft or slightly melted (35 g)
- 2-3 tbsp plant milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- Mix the plant milk with the margarine and sprinkle the yeast on top. Let it rest for 8-10 minutes to activate the yeast.
- Add the sugar, salt, and mix.
- In a large bowl add both flours and little by little pour the previous mixture. Stir until you get a sticky dough.
- Knead for 8-10 minutes until the dough feels very smooth but does not stick to your hands.
- Grease a large bowl with a little margarine and place the dough inside. Cover the bowl with a kitchen cloth and leave the dough to rise in a warm place until doubled in size (about 1 hour).
- While the dough is proofing, prepare the filling by whisking the margarine, sugar, cinnamon and vanilla together. Reserve.
- Scoop the dough out of the bowl and place it on a flour-dusted work surface. Roll out the dough with a rolling pin and form a large rectangle.
- Spread the filling over the dough rectangle. Starting from the longest side of the rectangle, roll the dough into a log shape and cut it into 10 slices. You can use a piece of thread to do this step; just slide it under the log, cross each end to the opposite side and pull them until the cut is made.
- Place the rolls in a greased pan (leaving a little space between them). Cover the pan with a kitchen towel and let the dough proof again for 30 more minutes (almost twice the size). 15 minutes before the rolls are done proofing, preheat the oven to 350°F (176°C).
- Uncover the rolls and bake for 20-23 minutes or until lightly golden brown on top. Do not let them brown too much or they will be somewhat dry inside.
- While the rolls are baking, prepare the icing by mixing all the ingredients in a bowl (adjust the amount of milk to your liking).
- Once baked, remove the rolls from the oven, pour in the icing, and serve them warm (if you don’t like your rolls super gooey, wait until the rolls cool down before pouring the icing, that way it won’t melt and the rolls won’t soak the icing in as much).