Vegan cinnamon rolls

Vegan cinnamon rolls

Fluffy, soft and doughy

Features:
  • Vegan

Ingredients

Directions

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I have tried making vegan cinnamon rolls once before but unfortunately they did not meet my ridiculously high cinnamon bun standards. I’m all about those gooey, fluffy, sticky cinnamon rolls that leave your hands and face covered in icing to the point where your hair sticks to your face but you just don’t care so you reach for yet another fluffy, gooey ball of goodness. Oh don’t we all love that.. Well guess what? This, my friends, is a recipe for THE BEST vegan cinnamon rolls you have ever made/eaten/dreamed about.

By the way, I fully endorse any temptation to throw in some chopped pecans, walnuts and raisins, AND to drizzle them with lots of icing if you’re so inclined. No one needs to know.. 😉

Why I love this recipe

When I first tried making homemade cinnamon rolls, I became very frustrated. What I wanted was one, simple recipe I could follow along, cook, and actually enjoy. All the recipes I came across were ridiculously time consuming and hard; raising the dough two or three times, scalding the milk and what not. Who has the time to do that these days? You see what I really like about this recipe is that it requires very little ingredients and no fancy equipment. A recipe that means you can make your own homemade cinnamon rolls for brekkie without having to start the day before. It’s simple, easy and so delicious. AND it’s 100% vegan. These cinnamon rolls really are an irresistible treat any time of day. Thank me later. Pop your apron on and let’s bake!

Step 1
Mark as Complete

Heat the almond milk together with 1/3 cup of the vegan butter on a low heat until warm and melted (do not boil). Take the pan off the heat and let it cool slightly (it should be lukewarm). Pour the mixture into a mixing bowl and sprinkle on yeast (do not stir). Let the yeast activate for around 10 minutes.

Step 2
Mark as Complete

Add a tablespoon of sugar together with a pinch of salt and stir. Then, add in the flour, 1/2 cup at a time. The dough should be quite sticky.

Step 3
Mark as Complete

Transfer the dough onto a lightly floured surface and knead until it forms a loose ball. Lightly oil a large mixing bowl. Place the dough in the bowl and cover with cling film or a damp tea towel and set in a warm place to rise for about 60 minutes or until doubled in size.

Step 4
Mark as Complete

Turn dough out onto a lightly floured surfac and roll out into quite a thin rectangle, then brush with 2-3 tablespoons of melted vegan butter. Top with 60g of golden caster sugar and the cinnamon.

Step 5
Mark as Complete

Starting at long side, tightly roll up, pinching seam to seal. Cut the dough into around 10 equally sized chunks and place cut side down in a well-buttered 8 x 8inch square or round pan. Then brush with the remaining melted butter. Cover the pan with cling film and place on top of the oven (this is to let the dough rise again, while you preheat your oven to 175C).

Step 6
Mark as Complete

Bake in preheated oven for around 30 minutes, or until golden brown. Let them cool in the pan for 3-5 minutes, then serve. Or drizzle with icing/maple syrup and scatter with raisins, pecans and/or walnuts. DO IT. You know you want to.

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Vegan bounty bars
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Classic Tomato Soup
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Ingredients

1 pack Instant yeast
1/2 cup Vegan buttery spread
1 cup Cashew Milk
3 cups Plain flour
2 tsp Cinnamon
Pinch Salt
70g Golden caster sugar
previous
Vegan bounty bars
next
Classic Tomato Soup
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