Homemade Vegan Cinnamon Rolls
Homemade vegan Cinnamon rolls - These are fluffy on the outside, with gooey cinnamon filling inside and cream cheese icing on the top
Equipment
- Stand Mixer* Optional
Ingredients
Dough
- 3 tbsp Vegan butter Plus some for brushing on the roll before baking
- 2 1/4 tsp Instant yeast*
- 1 cup Unsweetened almond milk
- 1/4 tsp Salt
- 3 cup All purpose flour*
- 1 tbsp Olive oil*
Filling
- 1 tbsp Cinnamon powder*
- 1/4 cup Granulated sugar
- 3 tbsp Vegan Butter
Frosting
- 3 tbsp Vegan butter Softened at room temperature
- 1/2 cup Cream cheese Use either dairy or non-dairy
- 1 cup Powdered sugar
- 1 tsp Vanilla Extract*
Instructions
Dough
- In a large sauce pan, heat the milk and butter till the butter is melted. Make sure it does not get to a boil.
- Move the mix to a bowl and let it cool to 110 F. This is the optimum temperature for the yeast to activate. If its too hot, the yeast will die at around 140 F.
- Once cooled, add in the yeast and mix it. Leave it to activate for 10 minutes.
- Once activated, add the sugar , salt and half of the dough and mix continuously.
- Add the rest of the flour and keep mixing. The dough will be sticky and this is normal.
- Once the dough gets too stiff and thick to mix in the bowl, take it out and put it on a lightly floured clean surface. Knead for around 2 minutes or until the dough becomes a smooth soft ball. Do not over-knead the dough.
- Grease the bowl with olive oil and add the dough back in. Coat the dough with a light touch of oil as well.
- Wrap the bowl with plastic wrap and set it in a warm place to let it rise for 1 hour or until it doubles in size. Ideally you could preheat the oven to 150 F, switch it off and put the bowl in there to rise.
- Take the dough out of the bowl and place it on a lightly floured surface. Roll it out to a 1/4 inch thick rectangle.
Filling
- Brush with melted vegan butter and top with sugar and cinnamon.
- Starting at one end, tightly roll up the dough.
- With a string of floss, cut the dough into 1.5 – 2 inch pieces and place it in a buttered baking pan.
- Brush with meltefd vegan butter and cover with plastic wrap.
- Set it on top of the oven to rise some more while pre-heating the oven to 350F.
- Bakeat 350F for 25-30 min.
- Cool for a few min. Serve warm with cream cheese frosting
Cream Cheese Frosting
- Beat softened vegan butter and cream cheese (with or without dairy) together.
- Add powdered sugar, 1/2 cup at a time, Mix with a spatula and beat again to mix well.
- Next add pure vanilla extract and whip for few 30s. The frosting should be fairly thick but still spreadable.
Video
Notes
TIPS :
- The almond milk and butter mix should not reach a boil. The milk is heated to melt the butter and mix into it.
- While adding yeast, the milk + butter mix should be around 110 F as this is the optimum temperature for the yeast to bloom. It is crucial that the mix should not be too hot as yeast dies at a temperature of around 140 F and your dough will not rise.
- If your yeast doesn’t get a frothy texture to it, you likely have an inactive packet and you should start over.
- Use a weighing scale* to avoid over-measuring or under measuring the flour. Too much flour will result in a dry rolls and too little flour will not give the rolls the structure they need to rise.
- If you don't have a weighing scale, fluff the flour in the container then scoop into your measuring cup* with a spoon and level off.
- Make sure not to roll out the dough too thin or you will have trouble slicing the dough.
- For cutting the rolled out dough to individual rolls, I would strongly recommend using flavorless dental floss*. You could try using a knife but you run the risk of squishing the rolls.
- Don’t overwork the dough or your rolls may turn out tough.
Tried this recipe?Let us know how it was!
