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These Easy Vegan Cinnamon Rolls come together in a little over an hour, are made with easy to find ingredients and taste like HEAVEN.
Oy, another cinnamon roll recipe?! Guys, I didn’t realize how popular cinnamon rolls are this time of year. This was my first time making them, but I’ve been seeing cinnamon roll recipes all over the blogosphere within the past week or so. Maybe it’s because cinnamon rolls are a recipe for happiness, they’re the perfect holiday brunch tagalong, they’re warm and a great excuse to enjoy comfort food first thing in the morning. Simply put, I love them more than I realized, and I don’t think the world can actually have too many cinnamon roll recipes.
Or at least I hope not, especially when they’re vegan cinnamon rolls.
Why these vegan cinnamon rolls are the best
- They’re light and fluffy, aka the BEST texture
- They’re filled with plenty of cinnamon sugar
- The maple glaze seals the deal–it’s a game-changer!
I’m currently sitting in bed typing up this post with a warm cup of coffee by my side, looking out the window and it’s nice. The only thing that would make this nicer is if there was also a fireplace in my bedroom and if it was snowing outside. Instead, it’s raining, and the temps are supposed to drop later today so YAY! But let’s talk about this easy cinnamon roll recipe.
Cinnamon roll ingredients:
- Dry active yeast
- Cane sugar/granulated sugar
- Warm water
- Dairy free butter
- Dairy free milk
The recipe calls for almond milk, but technically any dairy free milk will work. As for the flour, I’d use all purpose flour. I haven’t tried any gluten free variations, but if you do, leave a comment so others can try it out!
How to make easy vegan cinnamon rolls
Let’s talk about these vegan cinnamon rolls ok?! So the first two times I attempted them without yeast, because I was being stubborn and I wanted to see if it’d work. What I learned is that yes, you can make cinnamon rolls without yeast, but that they won’t be as fluffy and delicious. So, these babies do have yeast in them, and they’re well worth the wait. The glaze is made with powdered sugar and maple syrup too, giving them a mild maple-y taste. UM YEAH I know you’re now craving vegan cinnamon rolls and I’m not even a little bit sorry about it.
Activate the yeast: Start by mixing the active dry yeast, sugar and water together and letting the yeast activate, which takes about 10 minutes. You’ll know it’s good to go when it’s foamy on top.
Heat the milk and butter: Heat them up until the butter has melted, but make sure the mixture doesn’t come anywhere close to a boil. You want the butter and milk to be warm, not hot.
Let the dough rise: Once everything is combined and you’ve kneaded the dough, you’ll have to wait 1 hour for the dough to rise. Ideally, you want it to double in size.
Tip: If you have trouble getting the dough to rise at room temperature (I always do!), heat your oven to 200°, then turn it off and place the covered cinnamon rolls in the oven and allow the dough to rise in the oven for an hour.
Rolling the dough: Don’t roll the dough out too thin. I’ve learned that it helps to roll the dough out to an 8″x12″ rectangle. Once the dough is rolled into a rectangle, use a knife to trim the edges so that it’s a perfect rectangle. Then, add the filling and roll it up into a long, skinny roll.
Tip: You can use floss to cut the dough, but I personally preferred to use a really sharp knife covered in flour. That way, the knife doesn’t stick to the dough. If you know how to cut cinnamon rolls with floss and prefer it that way, then just do that instead.
If you have a vegan friend or family member, these easy vegan cinnamon rolls are the perfect addition to any holiday brunch!
VIDEO ON HOW TO MAKE EASY VEGAN CINNAMON ROLLS:
Other tasty breakfast recipes:
If you make this recipe, I’d LOVE if you could leave a comment below! Comments help other users know that the recipe is worth making.
Easy Vegan Cinnamon Rolls
- 1 packet 2 1/4 tsp dry active yeast
- 1 tbsp cane sugar
- 1/4 cup warm water
- 6 tbsp dairy free butter I used Earth Balance
- 1 1/4 cup almond milk
- 3 1/4 cups all purpose flour
- 1/2 tsp salt
For the filling:
- 2 tbsp dairy free butter melted
- 1 1/2 tsp cinnamon
- 1/2 cup cane sugar
For the glaze:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2-3 tbsp almond milk*
- Combine yeast and sugar in a bowl and then slowly pour in warm water while stirring everything together at the same time. Allow 10 minutes for the mixture to sit and the yeast to activate.
- While waiting, melt the butter and milk together over stovetop on medium heat, stirring pretty consistently until the butter has melted. Be careful--you don't want it to be too hot or come anywhere close to a boil. Once butter has melted, set aside.
- In a large bowl, stir flour and salt together. Next, combine butter mixture with yeast mixture and stir; then, add wet ingredients to dry ingredients and use your hands to knead the dough for approximately 3 minutes.
- Line a separate large bowl with a small amount of coconut oil and then place the dough in the bowl. Cover it with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. Alternatively, if your dough doesn't seem to be rising at room temperature, you can heat your oven to 200°, turn it off, and place the covered bowl (I used an oven-safe glass bowl) in the oven until the dough has doubled in size, approximately 1 hour.
- While waiting, you can make the filling, which doesn't take long.
- Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside. Other things you can do while waiting for the dough to rise include but are not limited to: walking your dog, catching up on emails, watching TV, sitting on Instagram--the possibilities are endless, and the time goes by faster than you'd think!
- Once the hour has gone by and your dough has risen, preheat the oven to 350°. Next, add 1/4 cup flour to your dough and stir, which will help make the dough less sticky and easier to roll. Then, flour a baking mat and place the dough on the mat. Use a rolling pin to roll it out into a rectangle, approximately 9"x14", trimming the edges if needed. You want the rectangle to be big enough but you don't want the dough to be too thin. Otherwise, you'll have a difficult time rolling it.
- Next, brush melted butter overtop of dough, leaving a 1" border around the edges. Next, spoon the cinnamon sugar mixture over top of butter and spread it evenly over the dough. Last, tightly roll up the dough long-ways.
- Use a sharp knife (it helps to carefully flour the knife so it doesn't stick to the dough) to cut dough into 1.5" rolls, and then place the rolls into a large baking dish OR (what I did) was placed them into two greased 10" cake pans, cut side down.
- Place a towel over the rolls and allow them to rise at room temperature for 30 minutes. I originally skipped this step, but after a lot of practice, I've found that it really does help in making your rolls nice and fluffy!
- Once the rolls have doubled in size (or at least gotten significantly larger) brush rolls with a little more melted butter and then bake them for approximately 15 minutes.
- While they're baking, make the glaze by combining all ingredients in a bowl and stirring with an electric mixer.
- Remove rolls from oven, wait 5 minutes or so, and then drizzle glaze overtop.
**The serving size is an approximation--it will depend on how thick you cut the rolls *Calories are an estimation and are for 1 cinnamon roll