Vegan Cinnamon Rolls
One of my favorite breakfast pastries! These vegan cinnamon rolls are soft, gooey and ooey, but best of all, really easy to make.
Servings: 6 servings
Ingredients
Dough Ingredients
- 150 ml soy milk (or any non-dairy milk) lukewarm
- 1 tsp dry yeast
- 2 tbsp (25g) cane sugar
- 2 tbsp (30ml) coconut oil melted
- 1/2 tsp vanilla extract
- 1 egg replacer (like Bob's Red Mill Egg Replacer) see Ingredient Notes for alternative
- 240 grams all-purpose flour or 180g bread flour + 60g cake flour
- 1/4 tsp salt
for the Filling
- 1 tbsp vegan butter softened
- 45 grams cane sugar
- 1 tbsp cinnamon
for the Icing
- 50 grams powdered sugar
- 1 1/2 tsp soy milk or any plant-based milk
- 1/8 tsp vanilla extract
Instructions
- 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, egg replacer, flour, and salt. Mix to form a shaggy dough.
- Turn the dough out onto flat surface, and knead for 10 minutes.
- Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
- 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. Use a serrated knife to make even clean cuts.
- Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
- 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. Serve while warm. Enjoy!
