Vegan Cinnamon Rolls

Ingredients

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For the dough

• 3 Tbsp vegan butter

• 1 packet instant yeast or 1 packet of rapid-rise yeast (~2 1/4 tsp)

• 1 cup unsweetened almond milk

• 1 Tbsp cane sugar

• 1/4 Tsp salt

• 3 cups all-purpose flour

For the filling

• 3 Tbsp vegan butter, melted

• 1/4 cup cane sugar

• 1/2 – 1 Tbsp ground cinnamon, to taste

For the icing

• 2 Tbsp vegan butter, melted

• Powdered sugar

Instructions

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1. In a saucepan, warm the almond milk and vegan butter until melted (don’t let it boil). Remove from heat and let it cool until it feels warm to the touch

2. Pour the mixture into a large bowl, sprinkle in the yeast, and let it sit for 10 minutes. Then stir in 1 tablespoon of sugar and ¼ teaspoon of salt

3. Add the flour ½ cup at a time, stirring as you go. Once the dough becomes too thick to stir, move it to a floured surface and knead for about a minute, until it forms a soft ball. Place the dough in a clean, oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size

4. Roll out the dough on a floured surface into a thin rectangle (about ¼ inch thick). Brush with melted vegan butter and sprinkle with sugar and cinnamon

5. Starting from one end, roll the dough tightly and place the seam side down. Slice into 1½–2-inch pieces and arrange in a greased 8×8-inch or round baking dish

6. Preheat oven to 350°F. Brush the rolls with a bit more melted vegan butter, cover, and let them rise again

7. Bake for 25–30 minutes, until lightly golden

8. Optional Glaze: Mix powdered sugar with a splash of almond milk for a simple glaze and drizzle over warm rolls before serving

Adopted by Minimalist Baker

FAQs

Is this recipe only for mini cinnamon rolls?

Yes

How do I make vegan icing?

Just take some powdered sugar and melted vegan butter, you don’t even need to measure it and can make it to the consistency you like!