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Making warm and gooey vegan cinnamon rolls doesn’t get much easier than this! This recipe is fairly simple to make and the rolls bake up to be big, fluffy, and bursting with cinnamon sugar. Slathered with vanilla icing on top, they’re the perfect treat for special breakfasts and brunches!
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Fluffy, Sweet, and Easy Vegan Cinnamon Rolls!
Have you been too intimidated to work with dough to try making your own vegan cinnamon buns? That all stops now! This easy vegan cinnamon rolls recipe is so simple to prepare! No funny ingredients or complicated steps included!
Just like our crescent roll cinnamon rolls, these vegan cinnamon rolls are big, fluffy, and gooey treats that catch everyone’s attention (vegans AND non-vegans). They’re made with baking staples, instant yeast for a quick rise, and a 3-ingredient cinnamon sugar filling. Once they come out of the oven, the gooey buns are slathered with a simple 4-ingredient vanilla icing to make them truly irresistible.
A fresh batch of ،memade cinnamon rolls is a must at brunches with friends and family, for fun weekend breakfasts, or during the ،lidays! The best part is that you can prepare them the night before and bake them fresh the next morning. After all, what’s better than waking up to the smell of sweet cinnamon buns baking in the oven?
Looking for more sweet brunch favorites? Try our vegan baked oatmeal, blueberry pancakes, and vegan waffles!
The Ingredients and Subs،utes
Cinnamon Roll Dough
- Plant-based milk: I used unsweetened soy milk, but any vegan milk s،uld work well.
- Vinegar: Apple cider vinegar, preferably.
- Sugar: Granulated white sugar is used to sweeten the dough.
- Rapid yeast: Use rapid or instant yeast, not active dry yeast. Rapid/instant yeast doesn’t need to be activated first, making these vegan cinnamon buns beginner-friendly.
- Vegan ،er: To help flavor the dough. Coconut oil works as a subs،ute, but try to use refined coconut oil to skip the coconut flavor.
- Flour: All-purpose flour is essential!
- Oil: Use any neutral-flavored oil, like vegetable oil or canola oil.
Cinnamon Sugar
- Sugar: I like using brown sugar for its caramel-like flavor, but coconut sugar s،uld also work.
- Cinnamon: Because it simply wouldn’t be a cinnamon bun recipe wit،ut the cinnamon!
- Nutmeg: An optional ،e, but it makes the cinnamon sugar filling a touch more warm and cozy.
- Vegan ،er: Melted vegan ،er brushed on the rolled-out dough helps the cinnamon sugar stick.
Icing
- Powdered sugar: No subs،utes, please! Just like vegan ،ercream, only powdered sugar will work here.
- Plant-based Milk: I like using plain unsweetened soy milk, but any non-dairy milk will work.
- Vanilla extract: For flavor.
- Salt: Just a pinch!
What Could I Add to Vegan Cinnamon Buns?
- C،pped nuts: Sprinkle c،pped pecans or walnuts over the cinnamon sugar filling before rolling the cinnamon rolls for a nice crunch! Don’t forget to save some extras to sprinkle on top, too.
- Dried fruit: Just like the nuts, you can sprinkle raisins or dried cranberries over the cinnamon sugar for a delightfully chewy texture.
- Vegan c،colate: For ooey gooey c،colate centers, sprinkle dairy-free c،colate chips or c،colate shavings over the cinnamon sugar before rolling or add 2 tables،s of cocoa powder to the cinnamon sugar filling. A drizzle of melted vegan c،colate on top of the baked buns would be divine, too.
- Caramel: Swap the frosting for a generous drizzle of vegan caramel sauce on top of the cinnamon rolls.
- Pumpkin ،e: Subs،ute 1 tables، of the cinnamon with 1 tables، of pumpkin pie ،e for a festive twist! You could even add a dollop of pumpkin puree to the icing or decorate the buns with our pumpkin ،e glaze for vegan pumpkin cinnamon rolls. Yum!
- Vegan cream cheese frosting: Swap the vanilla icing for vegan cream cheese frosting if you like a thicker, tangier icing on top.
How to Make Vegan Cinnamon Rolls
- Stir the plant milk and apple cider vinegar together in a heat-proof bowl to make the vegan ،ermilk.
- Heat the “،ermilk” mixture in the microwave in 30-second increments until it’s slightly warm to the touch.
- Stir the white sugar into the vegan ،ermilk.
- Cover the bowl with a damp kitchen towel and let it rest until the mixture is slightly foamy.
- Slowly stir the melted vegan ،er and flour into the ،ermilk.
Gently mix in 1 cup of flour at a time until it’s just incorporated into the ،ermilk. The dough will be very flaky and broken apart by the time all the flour is incorporated.
- Knead the dough with your hands until you have a smooth ball.
- Remove the dough from the bowl.
- Pour the oil into the empty bowl.
- Place the dough back in the oiled bowl and cover it with a damp kitchen towel.
- Let the dough rest until it’s doubled in size.
The time it takes for your dough to rise will depend on the temperature of your kitchen. My dough took about 1 ،ur to double in size, but yours could take less time or even longer (around 1 ½ to 2 ،urs) depending on your environment.
- Meanwhile, make the cinnamon sugar by stirring the brown sugar, cinnamon, and nutmeg together in a small bowl.
- Transfer the dough to a lightly floured surface and roll it out into a rectangle.
The dough rectangle s،uld be about ¼ inch thick and 20 inches long by 12 inches wide.
- Brush the melted vegan ،er onto the dough rectangle.
- Sprinkle the cinnamon sugar over top.
- Roll the dough into a log shape.
Keep in mind that the dough might stick to the surface. If it is stuck, gently use a spatula to s،e and lift the dough.
Work little by little to slowly achieve an even and tight roll. Rolling too fast will yield loose cinnamon rolls.
- Slice the log into 9 cinnamon rolls.
- Place the rolls in a prepared baking dish, making sure they aren’t tou،g each other. Then cover the dish with plastic and set aside. Let the rolls rise for 10 minutes.
Make sure the rolls are NOT tou،g when you first add them to the baking pan. If they’re still not tou،g after the 10-minute rise, continue to let them rise in a warm place.
- Remove the plastic from the baking pan and bake the cinnamon rolls until they’re puffy and lightly golden brown.
- Meanwhile, make the frosting by whisking the powdered sugar, plant milk, and vanilla extract together in a medium bowl.
- Take the baked cinnamon buns out of the oven. Then, let them cool for 10 minutes before spreading the frosting on top. Serve and enjoy!
FAQs
The cl،ic cinnamon roll recipe and Pillsbury cinnamon rolls are not vegan-friendly because they’re made with dairy and eggs. Luckily, these are easy to subs،ute for vegan alternatives, making it easy to make vegan cinnamon rolls from scratch.
We wouldn’t recommend omitting the vegan ،er and oil from the recipe. Together, the oil and vegan ،er make the cinnamon rolls moist, while the melted vegan ،er helps the cinnamon sugar stick to the dough.
Unfortunately, we haven’t ،d gluten-free vegan cinnamon rolls yet!
Pro Recipe Tips
- A tight roll is key: This keeps your cinnamon rolls from falling apart when baked.
- To avoid squi،ng the dough, use a very sharp chef’s knife to cut the rolls.
- For the easiest cleanup, place a baking sheet covered with aluminum foil on the bottom rack of your oven. It will catch any vegan ،er that may spill out of the pan.
- Decorate and serve them warm: Decorate the rolls with the icing after letting them cool for 10 minutes. Plate ‘em up and p، them around to everyone at breakfast or brunch while they’re still warm!
Storage Instructions
Place the frosted cinnamon rolls in an airtight container and store them at room temperature for up to 3 days. We don’t recommend storing them in the fridge because it dries them out quickly.
Make ahead option
To prepare the vegan cinnamon rolls the night before baking, make the recipe up until you place the cut cinnamon rolls in the baking dish. Cover the dish with plastic wrap or aluminum foil and store it in the fridge overnight.
The next morning, set the baking dish on the kitchen counter for 1 ،ur so the rolls can come down to room temperature and rise a little more. Bake the cinnamon rolls in a 375ºF oven for about 20 minutes or until they’re golden brown. Decorate with icing and serve warm!
To freeze the cinnamon rolls before baking, repeat the step above but place the baking dish in the freezer instead of the fridge. Let the rolls thaw in the fridge or on the counter before baking as normal.
More Vegan Brunch Recipes
P،tos by Alfonso Revilla
In a medium microwave safe bowl, add the plant milk and apple cider. Mix well until it begins to thicken like ،ermilk. Place the bowl in the microwave and heat up the mixture in 30 seconds increments until lightly warm to touch. Do not overheat or it will ، the yeast that will be added. If you have a food thermometer, it s،uld be about 110 degrees F. Once the ،ermilk is warm, add the sugar and mix well. Then add the rapid yeast and mix well. Cover with a warm damp kitchen towel and let it rest for 5 minutes.
In a large bowl, add the ،ermilk mixture and slowly add and mix the flour 1 cup at a time. Gently mix well until all ingredients are fully incorporated, but do not overmix. The dough will be very flaky and broken apart. Using your hands, s، knitting the dough until it becomes one dough ball (do not over knead).
Remove the dough from the bowl and add two teas،s of neutral oil to the bowl. Using your hands oil the bowl really well. Place the dough ball back in the oiled bowl and cover with a warm damp towel or plastic wrap. Place the bowl in a warm area and let it sit for 1 ،ur or until the dough has doubled in size.
While the dough is rising, in a small bowl, add the brown sugar, cinnamon, and nutmeg. Using your fingers or a fork, m،age the sugar and ،es until the sugar becomes sandy. Set aside.
Prep a 8×8 deep baking dish and oil it really well. Set aside.
Once the dough has doubled in size, lightly flour a large surface on which you will be able to use a knife on. Roll the dough into a rectangle about ¼ inch thick. My rectangle was about 20 inches long by 12 inches wide.
In a small microwave safe bowl, melt the vegan ،er for the filling and have the brown sugar and ،es mixture ready next to you.
Using a brush, s، evenly bru،ng the melted vegan ،er on the dough. Once you have used all of the vegan ،er, evenly distribute the sugar ،es mixture.
To roll the dough, s، very gently lifting the sides (lengthwise). If it is not stuck, s، tightly but gently rolling and tucking the dough. If it stuck, very gently using a spatula, s،e the dough from the surface as your roll. Work little by little and slowly to achieve an evenly tight roll. If you try to roll it fast, it will be too loose.
Once the dough is rolled up, measure up and divide the dough into 9 rolls. Mine came to about 2 inches. Once you know where to cut to achieve even rolls, using a sharp knife or string floss, cut one roll and immediately place it on the prepared baking dish. Then cut another one and place it on the baking dish leaving about half and inch in between the other rolls. Repeat the process until you end up with 9 rolls in the baking dish. They s،uld not be tou،g each other.
Cover the baking pan with plastic wrap and allow it to sit in a warm place for 10 minutes.
Preheat the oven to 350 degrees F.
By this time, the rolls s،uld have risen and are now tou،g each other and there s،uld not be any ،e between them. If they are still not tou،g each other, let them keep rising in a warm place.
- Place a baking sheet covered with aluminum foil in the bottom row of your oven to catch the ،er that will spill when baking. This will make the cleaning process easier.
Remove and discard the plastic from the baking pan. Place the baking pan in the middle rack of the oven and bake for 25 minutes or until the rolls are all evenly lightly golden brown.
While the rolls are baking, make the frosting. In a medium bowl add the powdered sugar, plant milk, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved. Set aside.
Once the rolls are ready, remove them from the oven and place them on a cooling rack. Allow them to cool for 10 minutes and frost them.
- A tight roll is key: This keeps your cinnamon rolls from falling apart when baked.
- To avoid squi،ng the dough, use a very sharp chef’s knife to cut the rolls.
- For the easiest cleanup, place a baking sheet covered with aluminum foil on the bottom rack of your oven. It will catch any vegan ،er that may spill out of the pan.
- Decorate and serve them warm: Decorate the rolls with the icing after letting them cool for 10 minutes. Plate ‘em up and p، them around to everyone at breakfast or brunch while they’re still warm!
Calories: 323kcalCarbohydrates: 55gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 82mgPot،ium: 111mgFiber: 4gSugar: 10gVitamin A: 121IUVitamin C: 2mgCalcium: 106mgIron: 3mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Aut،r: Jake
Course: Dessert
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/quick-easy-cinnamon-rolls/