Who doesn’t love good comfort food?? After I started my transition to Veganism I found that I was beginning to miss my favorite dessert – cinnamon rolls. Right away I started to play with different recipes that I could find through Google.
Finally, I have landed on a mixture of different recipes that I have fallen in love with!
When I first started making Vegan Cinnamon Rolls my main concern was finding a good replacement for eggs. Little did I know that you can have some amazing Cinnamon Rolls without them. The recipe that I have put together for you below is still fluffy and delicious. No need to feel like you are missing out on anything with these guys. You would never be able to tell the difference!
Also, in the recipe, I say you can use any Non-Dairy Milk. The most common one I have seen in other recipes is Almond Milk. However, whenever I make these Cinnamon Rolls I use Milkadamia (my favorite of the Non-Dairy Milk).
In this video I used a different recipe for the Icing. I do not recommend using the one in the video. It does not create enough for the size and quantity of Cinnamon Rolls.
VEGAN CINNAMON ROLLS
CINNAMON ROLL DOUGH
2 cups Non-Dairy Milk
1/2 cup melted Vegan Butter
1/4 cup organic Sugar
2 1/4 tsp Active Dry Yeast (1 Packet)
5 1/2 cups flour, divided
1 tsp Salt
1/2 cup Vegan Butter
3/4 cup Brown Sugar
2 tbsp Ground Cinnamon
2 cups Powdered Sugar
1 tbsp melted Vegan Butter
1/4 cup Maple Syrup or Agave
1 tsp Vanilla Extract
2-3 tbsp Non-Dairy Milk
In a large bowl whisk together the Non-Dairy Milk, melted Vegan Butter, and Sugar.
Sprinkle the Active Dry Yeast evenly over the mixture and let it set for 1 minute.
Slowly add 5 cups of Flour (1 cup at a time) and 1 tsp of Salt to the mixture with a wooden spoon. Do this until it starts to combine.
Cover the bowl with a towel to let rise for 1 hour. It should double in size. Tip: It rises better if left to sit in a warm place.
As the dough is rising, mix together the Vegan Butter, Brown Sugar, and Ground Cinnamon to create the filling. Set aside.
After the hour is up, remove the towel and add the additional 1/2 cup of flour and more salt. Stir well.
Once it is mixed well, lay the dough on a flat surface. Knead the dough lightly until the dough loses its stickiness. Add more flour if necessary.
Roll the dough out into a large rectangle – roughly 9″ x 14″.
Spread the filling evenly over the dough.
Roll up the dough from the long side into log form. You might find that some of the filling starts to pour out. If this is the case you can create less filling. (If you would like to make it cleaner you can cut off the ends, but this is not necessary.)
Cut the log into 12 pieces, roughly 1 1/2 inches thick.
Place all cinnamon rolls in two separate pans. Leave space between each roll so they have room to rise.
Once each of the cinnamon rolls are placed cover the pans in plastic wrap. Let them rise for 30 minutes. They will roughly double in size.
Preheat the oven to 350˚F (180˚C).
After the 30 minutes are up, remove the plastic wrap. Bake in oven for 25-30 minutes – until golden brown.
As the rolls are baking prepare the frosting. Whisk together the Powdered Sugar, melted Vegan Butter, Maple Syrup or Agave, Vanilla Extract, and Non-Dairy Milk until it is smooth.
Once the rolls are finished, drizzle the icing on while the rolls are still warm.
Enjoy them while they are still hot!
Did you try out this recipe? Let me know your thoughts in the comments! Also, if you have any recipes you would like me to make please leave those in the comments or contact me!!