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Vegan cinnamon rolls after baking

Vegan Cinnamon Rolls

Prep Time: 30 minutes
Cook Time: 20 minutes
Proofing: 2 hours
Total Time: 2 hours 50 minutes
Servings: 9 cinnamon rolls
Author: Nico Pallotta

DOUGH

  • 1 cup (250 grams) almond milk or any another non-dairy milk
  • 2½ teaspoons (7 grams) instant dry yeast or active dry yeast
  • ¼ cup (50 grams) sugar
  • ⅓ cup (74 grams) canola oil sunflower oil, olive oil, avocado oil, or melted vegan butter
  • 3⅓ cups (500 grams) all-purpose flour
  • 1 teaspoon (5 grams) salt

FILLING

  • ¼ cup (60 grams) vegan butter
  • ½ cup (100 grams) brown sugar
  • 4 teaspoons (10 grams) cinnamon

ICING

  • ¾ cup (120 grams) powdered sugar
  • 1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
  • ½ teaspoon vanilla extract

MAKE DOUGH

  • To a large mixing bowl, add 1 cup almond milk (lukewarm), 2½ teaspoons instant dry yeast, ¼ cup sugar, and ⅓ cup canola oil.
    Stir and set aside for 1 minute.
    wet ingredients
  • Add 3⅓ cups all-purpose flour and 1 teaspoon salt and mix with a wooden spoon until you get a dough ball.
    mix the dough
  • Transfer dough onto a lightly floured worktop and knead for 5 minutes, until the dough is elastic and smooth.
    knead the dough

PROOFING

  • Shape the dough into a ball, and transfer it into a large bowl you previously brushed with oil.
    Brush the dough with oil and cover it with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth for the dough to rise.
    let the dough rest
  • Let the dough proof in a warm place for about 1½ hours or until it has doubled in size.
    TIP: we recommend putting the dough in a slightly warm oven. Turn the oven on for 1 minute, then off, and put the dough in it to proof.
    proofed dough

FILLING and SHAPING

  • To a small bowl, add ¼ cup vegan butter (softened at room temperature), ½ cup brown sugar, and 4 teaspoons cinnamon.
    Mix with a fork till your have a thick spreadable paste. This is your filling.
    cinnamon mix
  • When the dough has doubled in size, transfer it back onto the worktop and fold it of itself 5 times, pulling the edges and bringing them back to the centre of the dough.
    Fold the dough
  • With the help of a rolling pin, roll it out into a 12 x 16 inches (30 x 40 cm) rectangle.
    dough folded on table
  • Spread the filling on the dough, leaving ¼ of an inch (½ cm) around the edge.
    spread cinnamon filling
  • Roll up the dough starting form the short side of the rectangle, forming a log.
    roll the dough
  • Stretch the rolled dough with your hands to reach 11 inches (28 cm).
    stretching the roll to 11 inches
  • Take a piece of dental floss, wrap it around the roll, and tighten it as if you wanted to tie a knot.
    Cut each roll to a thickness of just over an inch (about 3 centimeters) to make 9 rolls.
    You can also cut it with a serrated knife, but the floss produces a cleaner and even cut.
    dental floss to cut the dough
  • Transfer each roll to the baking pan you previously brushed with oil or vegan butter.
    Vegan cinnamon rolls in baking tray

SECOND PROOFING AND BAKING

  • Let rolls proof a second time (best if in a warm place) for 40 minutes.
    cinnamon rolls in baking tray
  • Preheat the oven to 350°F or 180°C.
    Brush the rolls with dairy-free milk. When the oven is hot, bake them for about 20 to 25 minutes.
    Cinnamon rolls just baked
  • Take the cinnamon rolls out of the oven and let them cool for 15 minutes.
    To make the icing, whisk ¾ cup powdered sugar, 1½ tablespoons dairy-free milk, and ½ teaspoon vanilla extract until you have a smooth and pourable glaze.
    Cinnamon rolls with glaze
Nutrition information is an estimate for one vegan cinnamon roll out of nine.
FOR CREAM CHEESE FROSTING
In a mixing bowl, beat 9 ounces of vegan cream cheese with 1 to 2 cups of powdered sugar and 1 teaspoon of vanilla extract. You can use a hand whisk or an electric mixer.
FOR BUTTER AND CREAM CHEESE FROSTING
In a bowl, whip 4 tablespoons of your favorite vegan butter with 6 ounces of vegan cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. The butter should be softened.
STORAGE & MAKE AHEAD
Make Ahead: you can make the dough in advance, arrange the rolls in the baking pan, wrap it in plastic, and freeze it before the second proofing. They keep for 3 months.
Then, when you are ready to cook it, thaw it in the fridge overnight, take it out of the refrigerator 2 hours before baking, and bake it as described in the recipe.
Room temperature: If you don’t eat your vegan cinnamon rolls right away, then store them at room temperature in plastic bags, airtight, so they don’t dry out. They keep for 2 to 3 days. Warm them in the microwave for 30 seconds to 1 minute before eating to make them fluffy again.
Freezer: You can freeze baked cinnamon rolls for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave for 1 to 2 minutes before serving them.
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