Vegan Cinnamon Rolls
I used a classic, non-vegan, recipe for cinnamon rolls and VEGANIZED IT! Making your favorite foods vegan is not hard and I want to show people how easy it really is! I replaced the butter with Earth Balance and coconut oil and the milk with water (or you can use a non-dairy milk). Once you get the hang of it, making traditional foods vegan is so simple! These cinnamon rolls are perfect for a sunday morning breakfast or brunch. You can always make them ahead of time and then reheat them or eat them fresh out of the oven!
For the Dough
- 1 packet dry active yeast
- 1 cup warm water
- 1 tbs cane sugar (coconut sugar works as well)
- 2.5 cups of flour (plus some for dusting and if your dough is too sticky)
- 1 tbs coconut oil (or earth balance)
For the Filling
- 1/2 cup vegan butter (coconut oil)
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 2 tbs cinnamon
For the Glaze:
- 5 tbs vegan butter
- 1-3 tbs non-dairy milk
- 1.5 cup powdered cane sugar
- 1 tsp vanilla extract
- In the bowl of your stand mixer or in a large bowl, activate the yeast by mixing the yeast, warm water, and sugar. Let stand for 10 minutes or until frothy on top
- Melt the coconut oil but let cool so it isn't hot to the touch (if it is too hot, the oil will kill the yeast)
- Add the oil and the flour and until a soft dough forms. Turn out onto a floured surface and then start kneading the dough for about 3-5 minutes (if you have a stand mixer, use the dough hook and mix for about 2-5 minutes on medium speed) The dough should be slightly sticky and spring back when touched
- In a lightly oiled bowl, add the dough and cover with a towel, let rise in a dark, warm place for 1-2 hours or until it has doubled in volume
- Meanwhile, make your filling by melting the vegan butter and mixing in the sugars and cinnamon
- After your dough has risen, punch it down and turn out onto a well floured surface. Roll out the dough with a dusted rolling pin to about 1/2-1/4 inch rectangle.
- Spread your filling onto the rectangle in a thin, even layer, leaving a 1 inch edge without any filling.
- Starting from the clean edge, roll the dough into a log shape.
- Cut the log into 12 even pieces
- Place the rolls in a greased 8x8 inch baking dish leaving a space in between each one
- Over once again with a towel and place in a warm, dark space to proof for about 10-15 minutes
- Preheat the oven to 350 degrees and bake for 25-35 minutes. The rolls should be crispy and golden brown on the outside but soft and fluffy in the inside
- White the rolls are cooling down a little bit (you should always eat them warm), make the glaze by simply combining the ingredients together until a thick but dizzlable (lol thats a word) mixture is made.
- When you are ready to serve these cinnamon rolls, dizzle the glaze on while they are warm and enjoy responsibly :)