Description
These Best Vegan Cinnamon Rolls are soft, fluffy, and irresistibly gooey, perfect for a comforting breakfast or sweet treat. Made entirely without animal products, they use a homemade vegan buttermilk and melted vegan butter for rich flavor and tender texture. The dough is kneaded by hand, proofed twice, filled with cinnamon, brown sugar, and vegan butter, then baked to golden perfection before being topped with a smooth vegan icing.
Ingredients
Scale
Dough Ingredients
- 1 batch vegan buttermilk (236ml soy milk + 1 tbsp apple cider vinegar)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling Ingredients
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (up to 1½ tbsp, to taste)
Icing Ingredients
- 200 g powdered sugar (icing sugar)
- 3-4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read Recipe: Thoroughly read the entire recipe before beginning to ensure understanding of each step. Use a digital kitchen scale for accurate measurements.
- Prepare Vegan Buttermilk and Melt Butter: Make the vegan buttermilk by combining soy milk with apple cider vinegar. Slowly melt the vegan butter for the dough in a saucepan over low heat or microwave, ensuring it is just melted and warmed, not hot.
- Make the Dough: Mix the melted butter and vanilla extract into the vegan buttermilk. In a separate large bowl, whisk together the flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry ingredients and use a spatula to bring it together into a shaggy dough.
- Knead the Dough: Transfer the dough onto a clean, dry surface and knead by hand for 5-7 minutes until smooth and elastic. The dough will be sticky initially; avoid adding flour to the surface. Use a dough scraper to help manage stickiness if needed.
- First Proof: Lightly oil a clean bowl and place the dough ball inside. Cover tightly with plastic wrap and set in a warm spot for 1-2 hours, or until the dough doubles in size and looks puffy.
- Deflate and Roll Out Dough: Punch down the risen dough to release air, then roll it out on a lightly floured surface into a large rectangle approximately 11 by 16 inches in size.
- Fill the Rolls: Spread the softened vegan butter evenly and thinly over the dough using a spatula or fingers. Mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered surface.
- Roll and Cut: Carefully and tightly roll the dough into a log shape. Mark the log into 9 equal portions. Use unflavored dental floss or a very sharp knife to slice the log into rolls with slow, steady pressure to ensure clean cuts.
- Second Proof: Arrange the rolls in a parchment-lined baking dish (approx. 10.5″x7.5″) and cover with plastic wrap or foil. Allow them to proof again in a warm place for 1-2 hours until doubled in size. For overnight preparation, refrigerate for up to 24 hours and then bring rolls to room temperature for about 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the rolls for 20-24 minutes until the tops are light golden brown. Remove and let them cool slightly for 15 minutes.
- Prepare Icing: Whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing over the warm cinnamon rolls.
- Storage: Store any leftovers tightly covered or in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature about an hour before serving to soften.
Notes
- Use a digital kitchen scale for precise ingredient measurements to ensure the best results.
- Do not overheat vegan butter; it should be just melted and warm to the touch.
- All-purpose flour is recommended; gluten-free flour alternatives are not tested and may affect texture.
- The dough is sticky at first but will become easier to work with as you knead; resist adding extra flour.
- Using unflavored dental floss to cut rolls helps maintain shape and avoids squashing.
- Overnight proofing in the fridge is convenient and enhances flavor development.
- Allow refrigerated rolls to reach room temperature before baking for even rising and optimal texture.
