Cinnamon Rolls (Vegan)
Making cinnamon rolls from scratch has never been this easy! Adding yeast to the dough can be tricky, so we’ve kept the method simple for yeast-beginners.
They’re perfectly fluffy, crisp on the outside, soft on the inside and the swirls are filled with the aroma of cinnamon. Topped with vanilla glaze that soaks every single bite!
PREP TIME
20 minutes
COOKING TIME
25 minutes
TOTAL TIME
1 hour
SERVING
15 rolls
INGREDIENTS : –
- 1 cup almond milk (or any plant milk)
- 2 tbsp coconut or beet sugar
- 1 tbsp active dry yeast
- 2 ½ cup all-purpose flour
- 3 tbsp coconut oil or vegan butter
- 1 tsp vanilla extract
(For the filling)
- 1 tbsp ground cinnamon
- 1 tbsp sugar
INSTRUCTIONS : –
- Warm milk in a bowl. (Make sure the milk isn’t hot, but medium warm)
- Add in sugar, coconut oil, vanilla and stir well.
- Sprinkle the yeast and cover the set aside for 7-10 minutes or until it looks foamy. (Do not stir in the yeast – Just let it sit on top.)
- In another bowl, combine the flour with the yeast mixture. Stir and fold the dough until it turns thick and sticky.
- Transfer the dough to a lightly floured surface and knead until it is no longer sticky.
- Grease the inside of a large bowl with oil and place the dough.
- Cover the bowl with a towel and let it sit for 1 hour, during which it should double in size.
- Once ready, roll out the dough into a thin rectangle on a lightly floured surface.
- Brush coconut oil and sprinkle sugar and cinnamon.
- Cut into long strips (of about 2 inches in width) and roll each one up tightly.
- Place the rolls in a baking dish, cut- side up. Cover and let it rise for another hour.
- Place the rolls in a preheated oven at 350 degrees F. Bake for 25 minutes or until slightly brown.
- Allow to cool for a few minutes before adding the glaze or frosting. Serve warm.