Vegan Cinnamon Rolls

Fluffy, sweet, to die for Cinnamon Rolls. These bad boys will make your house smell like a Cinnabon Bakery, and who doesn't want their house to smell like that? 😋 😍

These cinnamon rolls are pure perfection! They are so indulgent and a lovely sweet treat to have once in a while. Most of our desserts and sweet snacks are made without refined sugar, but this time we decided to be wild. The filling of these rolls has brown sugar which gives them the perfect syrup flavor & texture, and we created a traditional cinnamon roll icing (minus the dairy).

Key Tips

• Pat. Make sure to pat the cinnamon sugar mixture onto the dough before rolling, this will prevent the cinnamon from falling out of the rolls and ensures that each roll is perfectly tight.

• Roll tight. You don't want your rolls to break into small sad pieces and not whole rolls so make sure you roll them tight to keep their shape!

• Edges. When placing the rolls together face the edges together to prevent them from unrolling.

The dish we used to make the rolls ran our room so we filled our extra rolls in ramekins which were PERFECT! You can easily make a smaller batch of these rolls and put them in ramekins for a personal cinnamon roll, and look how cute they are.

If icing isn't your thing, you can also top your cinnamon rolls with some vanilla ice cream (frozen dessert) or some whipped cream!

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Serving Size: 12 rolls

Prep Time: 30 mins (+5hrs proof time)

Cook Time: 1 hr

Total Time: 6hrs 30mins

Description

Fluffy, sweet, to die for Cinnamon Rolls. These bad boys will make your house smell like a Cinnabon Bakery, and who doesn't want their house to smell like that? 😋 😍

Ingredients:

Dough

4 cups (580g) all-purpose flour

¾ teaspoon fine sea salt

⅓ cup neutral oil

1 cup (235g) lukewarm plant milk

2¼ tsp (7g ) active dry yeast

Filling

½ cup (225g) brown sugar

¼ cup sucanat

2½ tablespoons (17g) cinnamon

⅓ cup (84g) vegan butter

Vanilla Glaze

¾ (90g) cups powdered sugar

1 tsp vanilla extract

3 tbsp (45ml) plant milk

Instructions:

Dough

1. Combine oil and plant milk in a small bowl for 30 seconds. Let it cool until lukewarm and add active dry yeast

2. In a large bowl mix flour and salt. Add in the yeast mixture and mix till well combined and forms a hydrated dough.

3. Let the dough rest for 4hrs or until doubled in size

Assemble

1. Pre-heat oven at 375 F

2. Roll out your dough until a quarter-inch thick

3. Soften plant butter and spread on top of the dough.

4. In a small bowl combine brown sugar, sucanat, and cinnamon. Sprinkle the filling mixture throughout the dough.

5. Tightly roll the dough. Using a scallop-edged knife cut off end pieces then divide the dough into 12 even pieces.

6. Place into an oiled heat-proof tray and proof for another 1 hr or until doubled in size

7. Bake the cinnamon rolls for 30 mins or until golden brown

8. While baking, make your icing. Combine powdered sugar, vanilla extract, and plant milk

9. Put the icing on your cinnamon rolls while they are still warm. And enjoy!

10. Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 1 week

Nutrition

Serving Size: 1 roll

Calories: 336

Sugar: 27.2

Sodium: 176.6mg

Fat: 10.1g

Saturated Fat: 2.6g

Carbohydrates: 57g

Fiber: 2.4g

Protein: 6.7g

Calculated through MyFitnessPal