Easy Vegan Cinnamon Rolls

Easy Vegan Cinnamon Rolls 

Prep Time: 1 hr 30 mins 
Cook Time: 30 mins 
Total Time : 2 hours 
Servings: 12 rolls 

Ingredients: 
Dough: 

• 3.6 Tbsp vegan butter
• 1.2 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
• 1.2 cup unsweetened plain almond milk
• 1.2 Tbsp organic cane sugar
• 0.3 tsp salt
• 3.6 cups unbleached all-purpose flour
  

Filling: 

• 3.6 Tbsp vegan butter
• 0.3 cup organic cane sugar
• 0.6 - 1.2 Tbsp ground cinnamon (to taste)
• Topping:
• 2.4 Tbsp vegan butter 
  

Icing: 

• Simple Powdered Sugar Glaze (see step 8)
• Vegan Cream Cheese Frosting

Method:

Dough

Warm the liquids
In a large saucepan (or a microwave-safe bowl, heating in 30-second bursts), gently warm the almond milk and vegan butter until melted. Do not let the mixture boil. Remove from the heat and allow it to cool to 43°C (110°F)—it should feel warm to the touch, similar to bath water. If it’s too hot, it may kill the yeast.

Activate the yeast
Pour the warm mixture into a large mixing bowl and sprinkle the yeast evenly over the surface. Leave for 10 minutes to activate. Once foamy, stir in 1 tablespoon of sugar and the salt.

Form the dough
Gradually add the flour, about ½ cup (68 g) at a time, mixing as you go. You may not need all of it. The dough should be soft and slightly sticky.

Knead and first rise
When the dough becomes too thick to stir, transfer it to a lightly floured surface and knead gently for about 1 minute, just until it comes together into a loose ball (avoid over-kneading).
Lightly oil a clean bowl with avocado or olive oil, place the dough inside, and turn to coat. Cover with cling film and leave in a warm place for about 1 hour, or until doubled in size.

Filling

Roll and fill
On a lightly floured surface, roll the dough into a thin rectangle, about ¼-inch thick. Brush evenly with melted vegan butter, then sprinkle over the sugar and your desired amount of cinnamon.

Shape the rolls
Starting from one long edge, roll the dough up tightly into a log, placing it seam-side down. Using a serrated knife or unflavoured dental floss, cut into 1½–2 inch pieces.

Prepare for baking
Arrange the rolls in a well-buttered 8 × 8-inch square tin or a similar-sized round tin (you should get about 10 rolls).
Make-ahead option: At this stage, you can cover the tin and refrigerate overnight. Continue with the next step the following morning.

Topping & Baking

Second rise
Brush the rolls with more melted vegan butter, cover loosely with cling film, and set aside in a warm place to rise while you preheat the oven to 176°C (350°F).

Bake
Once the oven is hot, bake for 25–30 minutes, or until the rolls are lightly golden on top. Allow to cool for a few minutes before serving.

Optional Frosting

Frost with dairy-free cream cheese frosting, or mix 1 cup (112 g) organic icing sugar with 1–2 tablespoons (15–30 ml) almond milk until smooth, then drizzle over the warm rolls.

Storage & Freezing

Storage: Best enjoyed fresh, but leftovers will keep covered at room temperature for 2–3 days.

Freezing: Prepare the rolls up to the point of placing them in the baking tin (before the second rise). Freeze in a freezer-safe container. Thaw overnight in the fridge, then let rise covered in a greased tin while the oven preheats, and bake as directed.