Buttery. Soft. Loaded with cinnamon. It’ll fill your kitchen and house with all the welcoming and delicious smells! Plus… it’s Vegan! Win win win.
Is it healthier than other cinnamon roll recipes? Nope. It’s a cinnamon roll. It’s vegan, but all that means is that the ingredients are cruelty free. By no means is this more or less nutritious just because it is vegan. It’s okay to let desserts and treats be themselves. Most food should fuel your body, and some food should feed your soul. So, here’s a cinnamon roll recipe. It’s good. You’ll love it. You should make it.
Vegan Cinnamon Rolls
- 1 1/4 cup unsweetened oatmilk (or another non-dairy milk)
- 1/2 cup sugar
- 1 1/2 tablespoons instant dry yeast
- 1/2 cup melted butter (I use Earth Balance)
- 2 tablespoons ground flax seed
- 4 tablespoons water
- 1/2 teaspoon salt
- 4 1/2 cups all purpose flour (can sub a 1:1 gluten free blend)
- 6 tablespoons room temp butter (not melted)
- 1/2 cup sugar (or brown sugar)
- 2 tablespoons cinnamon
- 2 cups powdered sugar (make sure it’s a vegan approved brand)
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 3-4 tablespoons oat milk (or other non-dairy milk)
- In a small bowl, whisk together the flaxmeal and water. Let sit while you prepare the other ingredients. It will thicken and gel to form an egg-like consistency.
- In a large mixing bowl whisk together the sugar, flour, instant yeast, and salt.
- Pour in the oat milk, melted butter, and soaked flaxmeal. Mix together using a heavy spoon or a stand mixer. Knead the dough by hand, either in the bowl or on the counter top, for a couple of minutes to make the sough smooth. Let rise for in a covered bowl for 2 hours.
- Mix together all of the filling ingredients. Set aside.
- Place risen dough ball onto a non-floured work surface. You don’t want added flour on your dough because then it won’t stick to itself when you roll it. Roll the dough out until it is roughly 1/2″ thick or it is a 12″x18″ rectangle.
- Spread the filling out over the dough so that it evenly covers the entire rectangle minus a 1/2″ void on one of the long ends.
- Roll the dough moving towards the gap end. When rolling make sure to drag the roll back into itself gently so that the roll is tighter than loose. Once you have finished rolling to the end let the dough sit on its seam end while you prepare the pan and gather other materials.
- Using spray oil or butter grease the inside of a 9″x13″ glass baking dish.
- Cut the roll into 12 pieces using the sharpest knife you own. Instead of pressing down use a light sawing action to avoid compressing the rolls.
- Place the rolls into the baking dish. Cover and refrigerate overnight or let sit on the countertop for 2 hours before proceeding to baking.
- If refrigerated, remove and let warm at room temperature for 1 hour while you preheat the oven.
- Preheat the oven to 375 F.
- Bake, uncovered, for 20-25 minutes. The tops of the rolls will be lightly browned. Remove from oven and place the baking pan on a wire rack.
- Whisk together the glaze ingredients while your cinnamon rolls are cooling. Add more non-dairy milk if you desire a runnier consistency. Add less if you want it thicker.
- Drizzle or spread the glaze on your cinnamon rolls and enjoy! Some people like a hot glazed roll and some prefer it cooler. You do you friend.