One of my favorite breakfast pastries! These vegan cinnamon rolls are soft, gooey and ooey, but best of all, really easy to make.

[日本語のレシピはここをクリック]

Vegan Cinnamon Rolls

What’s not to love about cinnamon rolls? Soft fluffy rolls filled with cinnamon sugar and drizzled in sweet vanilla icing. These rolls are sure to make your weekend or holiday breakfast extra special.

And, this recipe is very easy to follow and make. The dough is not too sticky or wet, so it’s quite easy to handle. Even if you’re a novice at baking, I highly recommend you give these vegan cinnamon rolls a try!

Ingredients You Need

Here is a list of the ingredients you will need to make vegan cinnamon rolls.

• dry yeast
• soy milk
• coconut oil
• vanilla extract
• sugar
• flour
• vegan butter
• salt
• egg replacer
• cinnamon powder
• powdered sugar

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Soy Milk – can be subbed with other types of plant-based milk, like almond or oat milk.

Sugar – I used cane sugar, but any type of granulated sugar will work.

Flour – use all-purpose flour if you have it. Since all-purpose flour is not common in Japan, I mixed bread flour 強力粉 and cake flour 薄力粉 . You could also make these rolls with just bread flour, but the texture will be slightly denser.

Egg Replacer – for baking, the best egg replacer I’ve found is Bob’s Red Mill Egg Replacer . You could also substitute it with flax egg (1 tbsp flaxseed mill + 3 tbsp water, mix well and place in fridge for 15 minutes). However, with flax egg, the texture will be less fluffy, more bread-like.

How To Make Vegan Cinnamon Rolls

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It is a 4-step process.

Step 1: Make the dough

Mix warm soy milk, dry yeast, and cane sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, vanilla extract, flour, egg replacer and salt. Mix to form a shaggy dough.

Turn the dough out onto a flat surface, and knead for 10 minutes.

Step 2: Proof the dough

Place the dough in a lightly greased bowl, cover and let it rise in a warm place for 60 to 90 minutes. The dough should double in size.

Step 3: Make the rolls

On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in).

Spread melted vegan butter, and sprinkle cinnamon and cane sugar evenly.

Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces.

Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.

Step 4: Bake the rolls

In a preheated oven at 180C / 350 F, bake the rolls for 20 minutes, until lightly golden on top.

For the icing, mix powdered sugar, soy milk, and vanilla extract. Drizzle over the rolls while they are still warm.

How To Store

These vegan cinnamon rolls are best served fresh, but they will keep at room temperature for 2 days, or in the refrigerator for 5 days. Store them in an airtight container once they are completely cooled.

Looking for other vegan breakfast options?

• Coffee Cake
• Savory French Toast
• Pecan and Cranberry Granola
• Easy Tofu Scramble

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

ヴィーガン・シナモンロールのレシピ

失敗なしの、しっとりシナモンロールの作り方を紹介します。

ふっくら焼き上がったパン生地に、香ばしいシナモンの香りと甘いアイシングが格別な美味しさです！

朝食やおやつにオススメのヴィーガン・シナモンロールを是非お試しください。

必要な材料

小麦粉　強力粉と薄力粉をブレンドします。無ければ、強力粉だけでも作れますが、薄力粉を混ぜた方がふっくらします。

ドライイースト

豆乳　他のプラントベースミルクでも代用可能です。

ココナッツオイル

バニラエキストラクト

てんさい糖

塩

シナモンパウダー

ヴィーガンバター又はマーガリン

卵代用品　オススメはBob’s Red Mill Egg Replacer です。パンやお菓子を焼く際には、このEgg Replacer が一番美味しく、失敗なく焼けます。無けれは、フラックス卵でも代用は可能ですが、若干、食感はずっしりとします。（フラックス卵の作り方はレシピカードの詳細にあります）

レシピの詳細は下部のレシピカードをご覧ください。