Home Desserts My favorite Vegan Cinnamon Rolls !

My favorite Vegan Cinnamon Rolls !

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The fluffiest, softest, most decadent vegan cinnamon rolls you’ll ever before taste. With only 8 components, this dish couldn’t be simpler– and also it’s entirely plant based! Vegan comfort food at its finest.
Vegan cinnamon rolls showered with the vegan frosting in a white baking pan.
Allow’s make vegan cinnamon rolls. How challenging can it be? (Looter alert: never.).

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Sure, there’s eggs as well as butter as well as milk in the “normal” cinnamon roll dough, and a lot of cream cheese in the icing … yet are these really crucial to record the essence of an excellent cinnamon roll?

You see, this is exactly how I develop vegan (or gluten-free or whatever-free) recipes. I search for the absolute best recipes online, and then remove them to their bare bones. I consider every active ingredient as well as determine its function and value.

There’s no point going back to square one. Why would I attempt to totally re-invent cinnamon rolls, when other people have spent years as well as decades improving the recipe? My aim is to offer you a VEGAN cinnamon roll dish that tastes equally as great as the “initial”. To do that, I initially require to locate the best original.
The most effective initial is typically an average of many great recipes. (I’m a researcher in mind, so taking standards and contrasting variables as well as considering trends is kinda my point.).

And afterwards, the fun starts.

A vegan cinnamon roll on an antique blue and white plate. The rest of the cinnamon rolls as well as a mug of the frosting are in the background.
Expenses shot of vegan cinnamon rolls showered with the vegan icing.
To address my very own inquiry: no, eggs and also butter and also milk aren’t 100% required for scrumptious cinnamon rolls. Their major function is to give the liquid aspect in the dough, as well as provide the cinnamon rolls their splendor.

For this vegan cinnamon rolls recipe, we’ll accomplish the very same results with almond milk (as the primary fluid aspect) and coconut lotion (to make the rolls added soft and decadent and also nearly buttery).
The loading usually needs butter to stick the sugar as well as cinnamon to the dough … but coconut cream will certainly do the work simply.

As for the icing … we mostly need to change the cream cheese (although some dishes additionally use butter and also cream). We’ll go with the … you thought it: coconut cream!

Completion outcome, though? Amazing.

Vegan cinnamon rolls straight out of the stove in a white baking frying pan.
Expenses shot of gold brown vegan cinnamon rolls in a white baking pan with a fluted side.
There’s a point to this. To my offering you a look into my thought process as I develop dishes. It’s an odd mix of scientific approach and intuition established with years and also years of tossing things with each other as well as seeing what jobs. It does function, as well as it can work for any individual– no matter of experience degree.

The factor is to get you into the cooking area and also begin experimenting. It’s simple. Vegan baking isn’t terrifying. It’s possible.
There’s this suggestion that vegan baking is bland as well as inaccessible to the ordinary mortal. Simply … provide it a go.

As well as if my words do not encourage you … allow these vegan cinnamon rolls do the talking.

Close-up of the vegan cinnamon rolls drizzled with the vegan frosting.
Overhead shot of vegan cinnamon rolls in a white baking pan, with one cinnamon roll halve to reveal its cosy structure.
They’re cosy. And also soft. Therefore so cinnamony.

The icing is perfect. Especially when you sprinkle it onto still warm vegan cinnamon rolls and it melts somewhat, soaking into the dough … It’s providing me cools just thinking about it.
And all of this?
Easy to make.
8 components only.
Vegan.

Currently, if that doesn’t show that vegan baking can be freakin’ impressive … I do not recognize what can. (Though if you’re still not convinced … I’m willing to compromise myself and make one more set of these. You recognize, in the name of scientific advancement, preference testing, veganism as well as my craving for sweets.).

Vegan Cinnamon Rolls

Ingredients
For cinnamon roll dough:
1 cup (240 mL) almond milk, lukewarm
3/8 cup (75 g) white sugar
1 heaped tbsp (9 – 10 g) active dry yeast
3 3/4 cups + 1 tbsp (460 g) plain flour, divided (Note 1).
1/4 tsp salt.
1/3 cup (75 g) coconut cream, melted.
For cinnamon filling:.
2 – 3 tbsp (~ 40 g) coconut cream.
1/2 – 3/4 cup (100 – 150 g) white sugar.
1 – 2 tbsp cinnamon.
For frosting:.
1/2 cup (110 g) coconut cream.
1/4 cup (30 g) powdered sugar.

Instructions.
For cinnamon roll dough:.
In a small bowl, combine the the lukewarm almond milk, sugar, yeast and 2 tbsp flour. Whisk lightly until no flour clumps remain and leave to stand for ~ 5 minutes.

Add the rest of the four and the salt to the bowl of a stand mixer. Add the yeast mixture and start kneading the dough with the dough hook attachment. When the dough starts coming together, but there is still some flour left, add the coconut cream.

Leave the dough to knead for at least 15 minutes. The final dough should be slightly sticky.

Transfer the dough into a lightly floured bowl, cover the bowl with cling film, and allow the dough to proof/rise for about 1 hour at room temperature, or until doubled in volume.

For cinnamon filling:.
In a small bowl, mix together the sugar and cinnamon. (The exact amounts depend on how sweet and cinnamony you want your cinnamon rolls to be.).

Assembly and baking:.
Prepare a round 11-inch (28 cm) baking pan (or a 11 x 11 inch square one) by lightly greasing it with coconut oil.

After the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a roughly 18 x 9 inch rectangle. (Don’t fuss too much if you don’t get these exact dimensions.).

Spread 2 – 3 tbsp coconut cream over the dough and sprinkle the cinnamon sugar on top. {Then gently rub the cinnamon sugar into the cream– this will prevent it flying everywhere when you roll up the dough.|Gently rub the cinnamon sugar into the cream– this will prevent it flying everywhere when you roll up the dough.}

Roll up the dough tightly (length-wise) so that you get an (approximately) 18 inch roll. Place the seam side down and cut ~ 1.5 inch (~ 3 – 4 cm) thick slices using floss or a very thin thread. I don’t recommend using a knife, as this will flatten the cinnamon roll pieces while you cut them.

Place the cinnamon rolls into the greased baking pan, leaving a bit of space between them.

Cover the baking pan lightly with a tea towel or cling film, and leave to rise for 30 minutes – 1 hour.

Pre-heat the oven to 355 ºF (180 ºC).

Bake the vegan cinnamon rolls in the pre-heated oven at 355 ºF (180 ºC) for 25 – 30 minutes until golden brown on top.

Allow to cool slightly.

For frosting:.
Mix together the powdered sugar and coconut cream. If the frosting is too thick, add a splash of almond milk.

Drizzle the frosting all over the still slightly warm cinnamon buns.

Enjoy!

Storage:.
The vegan cinnamon rolls are best eaten on the day they are baked, but they keep well in a tightly closed container in a cool dry place for about 2 – 3 days.

Linda Barbara

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