Craving some extra comfort? These warm, buttery, utterly divine Vegan Cinnamon Rolls will do just the trick! You can make these in a pinch and with plenty to share!
I can’t think of anything more comforting than the smell of cinnamon. It's in my tea every day, add it to desserts and have been guilty of buying more than a dozen cinnamon scented candles. I never tire of its warmth and how it brings a beautiful earthy-sweet spiciness to any recipe! These Vegan Cinnamon Rolls are my greatest ode to this magic spice. I have been making them since I stumbled into the world of baking - I don’t think a month goes by without at least one batch being whipped up and some stored away for emergency cinnamon cravings!
I’ll admit, I was not making these rolls vegan in my early baking days. But now I have modified the original recipe from The Pioneer Woman and the copious amounts of butter have been replaced with some good old coconut oil. I promise this does not make these any less perfect! I also use almond milk instead of cow's milk and raw sugar instead of regular. The beauty of this recipe is whether you make it vegan or not, you have a guaranteed hit!
Why Make These Vegan Cinnamon Rolls?
There’s something so satisfying about tearing into a soft bread roll, no? That satisfaction is amplified when the roll in question is glazed to perfection and is incredibly gooey and buttery. If you are seeking comfort food, a dessert for the family or just a fun baking project - this Vegan Cinnamon Rolls recipe covers all your bases! You’ll fall in love, I promise. To make these beauties, you need a few basic ingredients and a little patience.
Act 1 - The Dough
Start by heating your milk, oil, and sugar over medium heat. I use almond milk and raw sugar here - but any kinds work perfectly. Set the mixture aside before it comes to a boil. You just want to make sure the sugar is well dissolved. Cool this mixture till its just a tad warm. Now is the time to sprinkle some yeast on it. Let that sit for a minute. Then whisk in your flour .
When well combined, cover this mixture with a towel and set it aside for an hour.
After your hour is up - mix in your baking powder, baking soda, salt and a bit more flour.
You can then get started working the dough, but I recommend chilling it for about 30 minutes - even up to two days! This just makes it easier for you to later roll out the dough. This dough is a joy to have on hand!
When you are ready to make the rolls, get the dough out on a floured surface and roll out into a large rectangle. The dough should be fairly thin at this time.
Act 2 - The Filling
Slater coconut oil liberally over the rolled out dough (butter is the traditional choice, so you can use that too - but I can guarantee that the flavor is not affected at all!). Then sprinkle on some brown sugar followed by your cinnamon. Don’t skimp on the cinnamon!
Act 3 - The Roll
Now for the trickiest part - getting a perfectly tight roll! Start slowly rolling the dough in a straight line towards you. Do your best to make this as tight and even. Pinch the ends when you are done and make your cuts! I try to make my cuts approximately 1 - 1.5 inch thick. You’ll get 12 rolls.
Let these sit - I know, there is a lot of waiting here, but its worth it I swear!
After 20 minutes, you cap pop them in the oven and bake for 20-25 minutes, until golden brown.
Make the glaze as you wait!
Act 4 - The Glaze
You want to be ready to glaze as soon as the rolls are ready. For my glaze, I used almond milk and some icing sugar. Simply combine the two together to get a nice thick, smooth glaze.
When the rolls are out, generously pour this all over and let them cool. Or not. Your choice. In my house the hungry hands are always ready to grab at these as soon as they are out of the oven!
That's it - you’re done and can now enjoy the best Vegan Cinnamon Rolls ever! These little babies are soft, fluffy, gooey and full of cinnamon flavour. Not overly sweet (yes that's true) they are really a cozy treat. And these days especially, that's all we want right?
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Vegan Cinnamon Rolls
- 1 cup Almond Milk You can use any milk of your choice
- 1/4 cup Coconut Oil You can use any vegetable oil
- 1/4 cup Raw sugar You can use regular sugar
- 1.5 tsp Dried active yeast
- 2 cups Wholewheat flour You can use all purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Wholewheat flour
- 1/4 cup Coconut oil, melted Yo can use butter here
- 1/3 cup Brown sugar
- 2-3 tsp Cinnamon powder
- 1/3 cup Icing sugar
- 2-3 tbsp Almond milk You can use any milk
- Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
- When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
- Preheat your oven to 200 C. Keep a greased baking dish handy.
- Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".
- Brush liberally with coconut oil or butter. Sprinkle over the brown sugar evenly and the cinnamon powder.
- Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 1 -1.5" slices, place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
- Let the rolls rise for another 15-20 minutes. Bake for 20-25 minutes until they are golden brown on top.
- Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!
- Whisk the almond milk and icing sugar till thick and smooth,
Storing the cinnamon rolls
- You can store the cinnamon rolls in the refrigerator for up to 3 days. Reheat in the microwave.