vegan cinnamon rolls

These vegan cinnamon rolls are soft and puffy and packed with cinnamon sugar deliciousness. Simple recipe with spectacular results.

Vegan Cinnamon Rolls

(375 grams) All Purpose Flour*

Tbsp Instant Yeast

Tbsp Sugar

Salt

Tbsp (45 grams) Vegan Butter

(240 milliliters) Soy Milk*

(56 grams) Vegan Butter (Melted)

(150 grams) Brown Sugar

Tbsp Ground Cinnamon

Tbsp (30 grams) Vegan Butter

(120 grams) Powdered Sugar

Milk

Add the flour, instant yeast, sugar and salt to a mixing bowl and mix together.

Add the vegan butter and soy milk to a microwave safe bowl and microwave until warm. It should be warm to the touch but not hot. I found 45 seconds to be enough for mine to come to the right temperature but they were straight from the fridge. The butter should have softened in the milk but not melted. If you feel the milk/butter mix and it&#8217;s hot, then let it cool down a little before you add it to the dry ingredients. It must be warm but not hot.

Add it into the mixing bowl and stir it into a dough. Then flour your hands and get in there with your hands and form it into a big ball of dough and start kneading it. Add more flour as needed and keep kneading it until the dough is pliable and no longer sticking to your hands at all (about 3 minutes).

Spray a bowl with non-stick spray and place the ball of dough into the bowl, cover with a tea towel and leave it to rise for 60 minutes.

After 60 minutes the dough should have risen quite a lot. Flour a surface and roll out the dough into a large rectangle.

Brush on the melted vegan butter. When you&#8217;ve brushed the butter into all the corners and edges of the dough, pour out the remaining butter into the center of the dough and then spread it out with the brush.

Mix the brown sugar and ground cinnamon together in a mixing bowl and then spoon this over the top of the melted vegan butter, sprinkling it evenly across the entire surface area of the dough.

Roll the dough, lengthways, into a tube shape. Roll it as tightly as you can.

Then use dental floss or a serrated knife to cut it into 12 cinnamon rolls. If the extreme edges of the roll are very uneven, you can just cut those off and then cut your 12 rolls.

Spray a 9&#215;13 baking dish with non-stick spray and place the cinnamon rolls into the dish, spacing them out evenly. Then cover the dish and leave to rise for another 60 minutes.

After 60 minutes you will see that the rolls have expanded.

Preheat the oven to 350°F (180°C). Brush the tops and sides of the rolls with melted vegan butter.

Place into the oven to bake (uncovered) for 25 minutes until lightly browned on top.

Remove from the oven and allow to cool for a bit before adding the frosting.

Add the powdered sugar and soy milk to a bowl and mix in until smooth. I did this with a spoon and did not find it necessary to use a stand mixer.

When the rolls are still warm to the touch (but not crazy hot) add the drizzle. Use a teaspoon to drizzle on the frosting.

Serve the cinnamon rolls while still warm for the most delicious results.

I just made these and they came out perfectly! Soft and super delicious :) How long do they last? Should I keep them refrigerated?

These are SO DELICIOUS! Although the rising periods take some time, the recipe is really easy to follow, and they came out perfect! I can't wait to make them again! Thank you for sharing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1566389661/zbirdscjwhcb6saodehz.mp4

Vegan Cinnamon Rolls - Loving It Vegan. These vegan cinnamon rolls are soft and puffy and packed with cinnamon sugar deliciousness. Simple recipe with spectacular results.

Vegan Cinnamon Rolls - Loving It Vegan

These Gluten-Free Vegan Cinnamon Rolls are perfectly fluffy, sweet and buttery, and just as delicious as the traditional version!

Gluten-Free Vegan Cinnamon Rolls

coconut oil ((or sub coconut butter

cinnamon

coconut sugar ((or sub normal brown sugar))

g yeast (– the amount

salt

maple syrup ((or sub any other sweetener))

150 g ground almonds (almond meal) (*)

gluten-free flour blend (plus more for rolling)

baking powder ((ensure gluten-free if necessary))

xanthan gum (**)

150 ml any plant-based milk (heated very gently until lukewarm)

Vegan cream cheese frosting

Mix together all the ingredients for the filling in a bowl.

For the filling:

Make sure to check the instructions and use the amount of yeast required for 300g (2 ½ cups) flour.

Prepare the yeast according to the instructions on the packet – I dissolved my yeast in 2 tablespoons lukewarm water.

Place the salt, maple syrup, ground almonds, gluten-free flour, baking powder, xanthan gum, prepared yeast and milk in a bowl.

Mix well until a firm dough forms - add the milk a small amount at a time so that you don&#039;t add too much.

Cover with a damp cloth and leave in a warm room for about 1 hour, until risen slightly – it could take longer depending on the temperature of the room and the brand of yeast you use.

Lay out some cling film on a smooth kitchen surface or chopping board and sprinkle with a generous amount of gluten-free flour - I like to lay it out the cling film on a sheet of baking paper for easier clean up.

Place the dough on the cling film and use a rolling pin sprinkled with flour to roll it out into a rectangular shape measuring 24cm (9 ½ inches) by 20cm (8 inches) – it should be about 1.5cm (½ inch thick).

Sprinkle the filling mixture over the rectangle of dough, making sure to go all the way to the edges, but leaving a 1.5cm (½ inch) margin on one side.

Lightly press the cinnamon sugar filling into the rolled-out dough, otherwise the sugar might fall out and create a mess when you roll up the dough.

Turn the dough rectangle to make it vertical with the filling-less margin at the top.

Use the cling film to very gently roll the dough away from you until you end up with a log shape – don’t squash it or stretch it out.

Remove the cling film and use a sharp knife (or a piece of string) to slice the log shape in half, then each half into half, and each quarter into half, until you end up with 8 evenly-sized rolls.

Use a spatula to place the rolls in a baking dish (I used a 21cm (8 1/4 inch) circular baking dish) - make sure to place them close together so they are touching each other, as this will help them become soft and puffy.

Cover with a damp cloth again and leave in a warm room for another 1 hour, until doubled in size – it could take longer depending on the temperature of the room and the brand of yeast you use.

Once the rolls are ready to bake, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Bake in the oven for around 25 minutes, until an inserted skewer comes out clean.

Spread over vegan cream cheese frosting once cooled, if desired.

These cinnamon rolls taste best when fresh out the oven, but keep covered in the fridge for up to a few days – best reheated in the oven, the microwave or in an oven toaster.

For the rolls:

These Gluten-Free Vegan Cinnamon Rolls are perfectly fluffy, soft and pillowy. They’re rich and buttery but not greasy, and sweet and sticky but not sickly. They’re also refined sugar free and perfectly fragrant. Dairy-free and egg-free. 
Full recipe here: https://www.rhiansrecipes.com/gluten-free-vegan-cinnamon-rolls/

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Fluffy, full of warming spices and creamy pumpkin puree, these vegan pumpkin cinnamon rolls topped with candied pecans will become a holiday family tradition!

Vegan Pumpkin Cinnamon Rolls with Candied Pecans

non-dairy milk

vegan butter

pumpkin puree

brown sugar

sea salt

aquafaba

dry yeast

flour, divided

vegan butter, softened

nutmeg

cloves

sugar

pecans

To make the dough, start by warming the...

To make the dough, start by warming the milk and vegan butter together until warm and the butter has melted. You want the mixture lukewarm, not hot. You should be able to put your finger in the mixture without it feeling too hot. Set this mixture aside.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt and cinnamon until smooth. Add in the warm milk and butter mixture. Then whisk in the aquafaba and yeast. Next, using a wooden spoon, stir in 1 cup of flour. Lastly add in another 1 1/4 cup of flour until a soft dough forms. Place the dough into a greased bowl, cover it and allow it to rise in a warm place for 1-1 1/2 hours until doubled in size.

After the dough has risen, punch it down...

After the dough has risen, punch it down to deflate it. Pour it out onto a lightly floured surface and knead it a few times, adding more flour as needed until it's smooth and not sticky.

Roll the dough out into a large rectangle,...

Roll the dough out into a large rectangle, about 18x10 inches. Spread 3 tablespoons of softened butter across the surface of the rectangle. Combine the brown sugar and spices in a small bowl and then sprinkle it evenly over the top of the butter. Roll the rectangle up tightly, sealing the edges. Using a sharp knife, cut the log into 12 even sections.

Grease a 11x17 inch baking dish and arrange...

Grease a 11x17 inch baking dish and arrange the rolls in the dish. Cover the baking dish and allow the rolls to rise again for about 30 more minutes while you preheat the oven to 350F/175C.

Bake the rolls for 22-28 minutes, covering them...

Bake the rolls for 22-28 minutes, covering them with aluminum foil after 15 minutes to keep the tops from getting too brown. Remove them from the oven to cool.

While the rolls are baking, prepare the glaze...

While the rolls are baking, prepare the glaze and candied pecans. For the glaze, whisk 1 cup of powdered sugar with 1 tablespoon of milk. Add more milk as needed until a thick, but pourable glaze forms.

For the candied pecans, melt 2 teaspoons of...

For the candied pecans, melt 2 teaspoons of butter in a skillet over medium heat. Once melted, add the sugar and pecans and stir everything together. Cook the pecans, stirring constantly, until the sugar melts and the pecans start to toast. Pour the pecans out onto a place and allow the sugar to harden.

Pour the glaze over the warm cinnamon rolls...

Pour the glaze over the warm cinnamon rolls and top with the pecans. Serve and enjoy!

This vegan cinnamon roll mug cake is the perfect quick fix for a sugar craving. Using 7 ingredients you probably already have on hand, this single-serve cinnamon bun is ready in just 5 minutes. No need to turn on the oven, because this cinnamon roll is made in the microwave!

5 Minute Vegan Cinnamon Roll Mug Cake

all-purpose flour (plus more for dusting)

banana, mashed

non-dairy milk (I used almond milk)

maple syrup

almond butter

baking powder

Make the cinnamon roll dough

In a mixing bowl, mash the banana with a fork until smooth. Whisk in the non-dairy milk, maple syrup, almond butter, baking powder, and salt. Then stir in the 5 tablespoons of flour until well incorporated. The dough will be a bit sticky, but if it is too sticky to work with, stir in additional flour 1/2 tablespoon at a time.  

Make the cinnamon glaze. 

In a small bowl, whisk together maple syrup, almond butter, and cinnamon. *

Assemble the cinnamon roll

Dust your surface with flour and press the dough into a long flat rectangle that is roughly 1/4 in thin. Spread the cinnamon glaze evenly on the dough. Roll the dough lengthwise to form a cinnamon roll.

Microwave the cinnamon roll. 

Lightly grease the inside of a microwave safe mug. Place the cinnamon roll into the mug, pressing it down with your fingers if needed to make it wider. Microwave for 35-45 seconds (this will depending on the strength of your microwave) until fully cooked. 

Enjoy!

Eat the cinnamon roll directly out of the mug, or take it out and enjoy on a plate. I cut my mug cake cinnamon roll in half to make two smaller cinnamon rolls (and ended up eating both of them myself).   

You won't believe that these are vegan cinnamon rolls! Super gooey and sweet eggless and dairy free cinnamon rolls topped with the creamiest icing. Easy to make with an overnight option, they're the perfect healthy treat for any weekend or holiday breakfast!

Gooey Vegan Cinnamon Rolls

1 packet (8 grams) activated yeast

cup (90 grams) granulated sugar

cup (270 grams) dairy-free milk, unsweetened, room temperature

cup (57 grams) salted vegan butter,

tsp vanilla extract

cup (87 grams) unsweetened applesauce, room temperature

(113 grams) vegan butter or coconut oil, softened

(65 grams) coconut sugar

(113 grams) vegan butter, room temperature

tsp vanilla extract

Please read through all instructions before beginning. 

The overnight option and gluten free option are down below in the notes section.

Prep: 

Grease a medium sized bowl with olive oil or coconut oil, and set aside. Make sure the vegan butter for the dough is melted and cooled. 

Activate the yeast: 

In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won&#8217;t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.

Make the dough: 

When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, applesauce, melted vegan butter, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.

First proof: 

Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that&#8217;s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it&#8217;s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.

While the dough is

 rising: grease a large casserole dish with oil and set aside. In a small bowl, mix together the coconut sugar and cinnamon, and set aside. 

Make the vegan cinnamon rolls: 

After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Lightly spread the dough with vegan butter to the edges of the dough. Then sprinkle on the coconut sugar cinnamon mixture evenly. Roll into tight rolls and away from you. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavored floss. Place into the oil-greased dish.

Second proof: 

Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 375F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.

Bake the cinnamon rolls: 

Place the cinnamon rolls into the oven and bake for 20-22 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.

Make the dairy-free frosting: 

in a medium bowl or stand mixer, cream the vegan butter until light and fluffy, about 2 minutes. Add in the powdered sugar and vanilla extract, and cream again until smooth, scraping down the sides as needed. 

Serve and enjoy! 

Spread the frosting onto the vegan cinnamon rolls and serve warm. If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.

I would definitely add salt to the dough. But, otherwise they were very good

These are absolutely delicious.  I only did an icing drizzle over the top but they were so yummy, my vegan and non-vegan guest absolutely loved them.   I don't know if it's because I have a fan assisted oven but they were very slightly overdone on the top, (next time I would turn the temperature down a little) it didn't stop anyone from devouring them though.   Great recipe, thanks.  
(Also made your chocolate &amp; zucchini -or courgette to us English folk! -  cake, that went down a treat and was utterly delicious too!)

These Cinnamon Rolls are incredible - the perfect balance of sweet and bread with a hint of salt. I enjoyed my roll with a cup of coffee and thought it was the best breakfast ever!

AMAZING!!!!!!! Best ever cinnamon buns! Drooling for more😋😋

Do you think I can freeze, thaw the day before and then cook them?

These were absolutely amazing!!! Super easy to make and turned out delicious. I had some chocolate icing leftover from another recipe so I did half vanilla icing and half chocolate and my goodness. Thanks again for another hit!

These soft and gooey vegan cinnamon rolls are topped with an easy, creamy glaze and always a hit. Perfect for the holidays or weekend brunch.

0.25-oz pkg active dry yeast

almond milk (around 105°–115°F)

all purpose (plus more for rolling dough)

Tablespoons cane sugar

Tablespoons melted vegan butter (plus more for greasing)

½ cinnamon

vegan butter (softened)

almond milk

confectioners’ sugar

Activate yeast

Heat milk in a saucepan or in the microwave (about 40-50 seconds) until warm, but not hot (around 105°–115°F). Stir active yeast into warm almond milk until dissolved. Let stand for 10 minutes.

Mix dough

In a stand mixer with the paddle attachment, add flour, salt and sugar. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form.

Knead dough

Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time.

Rest dough

Once combined, place dough in an oiled mixing bowl and cover with plastic wrap. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is.

Make cinnamon sugar

While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with vegan butter or cooking spray (I used coconut oil cooking spray).

Roll out dough

Once dough has doubled in size, sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.

Sprinkle sugar

Spread softened vegan butter on the dough with fingers or a knife then sprinkle cinnamon sugar mixture over butter.

Roll dough

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat.

Slice into rolls

When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Using a serrated knife or large sharp knife, cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking pan.

Rest

Cover, and let rise in warm place 45 minutes, or until doubled in size.

Bake

Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until golden in color and cooked through and no longer doughy. I pulled mine at the 22 minute mark.

Make glaze

While cinnamon rolls are cooling make glaze by whisking together almond milk and confectioners’ sugar in a mixing bowl until combined and smooth.

Serve

Spread glaze over warm cinnamon rolls and serve.

These amazing protein cinnamon rolls are puffy, soft, and irresistibly delicious. A healthier dessert that is filling and is naturally vegan and dairy-free. Topped with a luscious yogurt icing, they are a crowd-pleaser! 

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