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Vegan Cinnamon Rolls with Cinnamon Filling and Vanilla Icing Recipe

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★★★★

4 from 29 reviews

Deliciously soft and fluffy vegan cinnamon rolls made with non-dairy milk and plant-based ingredients. These cinnamon rolls feature a rich cinnamon-sugar filling and a smooth dairy-free icing, perfect for a cozy morning treat or special brunch.

Ingredients

Scale

Dough

  • 1 cup (250 grams) almond milk or any other non-dairy milk, lukewarm
  • 2½ teaspoons (7 grams) instant dry yeast or active dry yeast
  • ¼ cup (50 grams) sugar
  • ⅓ cup (74 grams) canola oil, sunflower oil, olive oil, avocado oil, or melted vegan butter
  • 3⅓ cups (500 grams) all-purpose flour
  • 1 teaspoon (5 grams) salt

Filling

  • ¼ cup (60 grams) vegan butter, softened
  • ½ cup (100 grams) brown sugar
  • 4 teaspoons (10 grams) cinnamon

Icing

  • ¾ cup (120 grams) powdered sugar
  • 1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
  • ½ teaspoon vanilla extract

Instructions

  1. Make Dough: In a large mixing bowl, combine 1 cup lukewarm almond milk, 2½ teaspoons instant dry yeast, ¼ cup sugar, and ⅓ cup canola oil. Stir to mix and let sit for 1 minute. Add 3⅓ cups all-purpose flour and 1 teaspoon salt to the bowl and mix with a wooden spoon until a dough ball forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until elastic and smooth.
  2. Proof Dough: Shape the dough into a ball and place it in a large bowl brushed with oil. Brush the dough surface with oil, cover with a damp cloth or plastic wrap, ensuring space for dough expansion. Allow to proof in a warm environment for 1½ hours or until doubled in size. For best results, proof in a slightly warm oven (turn on for 1 minute, then off).
  3. Prepare Filling and Shape Rolls: In a small bowl, mix ¼ cup softened vegan butter, ½ cup brown sugar, and 4 teaspoons cinnamon to form a thick spreadable paste. Once the dough has doubled, transfer it back to the worktop and fold it over itself 5 times, pulling edges to the center. Roll dough out into a 12 x 16-inch (30 x 40 cm) rectangle. Spread the cinnamon filling evenly on the dough, leaving a ¼ inch (½ cm) border around edges. Roll up the dough starting from the short side into a log, then stretch it gently to 11 inches (28 cm) long. Use dental floss wrapped around the log to cut into 9 even rolls approximately 1 inch (3 cm) thick each. Transfer rolls into a greased baking pan.
  4. Second Proofing and Baking: Let the rolls proof again in a warm place for 40 minutes. Preheat oven to 350°F (180°C). Brush the rolls with dairy-free milk. Bake in the preheated oven for 20 to 25 minutes until golden and cooked through. Remove from oven and cool for 15 minutes.
  5. Make Icing: Whisk together ¾ cup powdered sugar, 1½ tablespoons dairy-free milk, and ½ teaspoon vanilla extract until smooth and pourable. Drizzle over warm cinnamon rolls before serving.

Notes

  • Use lukewarm almond milk to properly activate the yeast.
  • For a cleaner and more even cut, use dental floss instead of a knife to slice the rolls.
  • Proofing in a warm oven helps the dough rise faster and better.
  • Any neutral oil or melted vegan butter can be used in the dough and for greasing the pan.
  • Letting the rolls cool slightly before icing prevents the glaze from melting too much.
  • Brown sugar in the filling can be substituted with coconut sugar for a different flavor profile.

Keywords: vegan cinnamon rolls, vegan breakfast recipes, dairy-free cinnamon rolls, plant-based pastries, cinnamon sugar rolls, vegan baking

Find it online: https://epicrecipebox.com/vegan-cinnamon-rolls-with-cinnamon-filling-and-vanilla-icing-recipe/