Description
Deliciously soft and fluffy vegan cinnamon rolls made with plant-based ingredients. These rolls feature a sweet cinnamon-sugar filling and a smooth vegan cream cheese icing, perfect for a cozy breakfast or dessert treat.
Ingredients
Scale
Dough
- 360 ml plant milk (soy milk recommended, unflavored and unsweetened, warmed slightly)
- 40 g sugar
- 1 x 8g sachet of quick yeast
- 600 g plain white flour
- ½ teaspoon fine sea salt
- 90 g vegan butter, soft and at room temperature
Filling
- 120 g vegan butter, soft and at room temperature
- 140 g soft dark brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Icing
- 50 g vegan butter, soft and at room temperature
- 80 g vegan cream cheese, at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 250 g icing sugar (powdered sugar or confectioners sugar)
Instructions
- Prepare the Dough: In a small bowl, warm the plant milk until lukewarm, then add sugar and yeast. Stir to dissolve and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the plain white flour and sea salt. Add the softened vegan butter and the frothy yeast mixture, stirring until the dough starts to come together.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours until it has doubled in size.
- Prepare the Filling: While the dough is rising, mix the vegan butter, soft dark brown sugar, and ground cinnamon in a small bowl until smooth and fully combined.
- Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon-sugar filling evenly over the surface.
- Form the Rolls: Roll the dough tightly from the long side, sealing the edges. Cut into 12 even slices to form individual rolls.
- Second Rise: Place the rolls close together in a greased 9×13-inch baking dish. Cover and let them rise again for 30-40 minutes until puffy.
- Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes until they are golden brown on top and cooked through.
- Make the Cream Cheese Icing: While the cinnamon rolls bake, beat together the vegan butter, vegan cream cheese, vanilla extract, and icing sugar until smooth and creamy.
- Serve: Remove the baked rolls from the oven and let them cool slightly. Drizzle the cream cheese icing over the rolls while warm, and serve immediately to enjoy their soft, sweet goodness.
Notes
- For best results, ensure the plant milk is warm, not hot, to activate the yeast effectively.
- Use a sharp knife or dental floss to slice the rolls evenly without squashing.
- You can substitute soy milk with almond or oat milk, but soy milk provides better texture.
- These cinnamon rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat before serving for a freshly baked taste.
