Vegan Cinnamon Rolls Recipe
These easy vegan cinnamon rolls are soft and puffy and packed with cinnamon sugar and feature a delicious maple icing. A simple and fool-proof recipe that is perfect for a cozy breakfast or lunch! Allergen Information: Dairy-free, egg-free, soy-free, corn-free. Can be made nut-free
Servings: 12 rolls
Ingredients
Dough ingredients:
- 1/4 cup water
- 1/4 cup almond milk or other non dairy milk
- 1 Tablespoon raw sugar or maple syrup
- 2 teaspoon yeast
- 1 Tablespoon flaxmeal optional
- 3/4 cup Bread flour or all purpose flour
- 1/4 cup raw Cashew flour ground raw cashew
- 1/2 cup whole Wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 Tablespoons oil /melted earth balance
- 2 Tablespoons ground raw sugar or other sugar
Filling
- 2 Tablespoons melted vegan butter or coconut oil or organic canola oil or more
- 1/3 cup raw sugar, coarsely ground or half fine powdered sugar/brown sugar and half granulated sugar
- 2 Tablespoons Cinnamon powder
Icing – Adapted from Pioneer woman’s maple frosting
- 1/4 cup ground raw sugar or vegan powdered sugar
- 1/2 teaspoon instant coffee ground
- 1 teaspoon oil
- 1/2 teaspoons almond milk
- 2 to 4 teaspoon maple syrup
- pinch of salt
Instructions
- In a large bowl, add warm water, 1 tablespoon sugar, yeast, flax meal. mix and let sit for 5 minutes or until frothy( if the yeast does not get frothy, it is most likely old or dead).
- Mix the baking powder and salt in wheat flour.
- Add all the flours, oil, sugar, oil, ground cashew, warmed almond milk.
- Mix with a spoon, then knead for 2 minutes until well combined.
- (At this point You can let the dough rise for an hour and then punch it down and then make the rolls. Or store the dough overnight in the refrigerator, then let it sit on the counter for an hour before you proceed to make rolls. Or proceed to make rolls immediately without any rise time as below.)
- Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)
- Spread the oil/melted butter liberally.
- Sprinkle filling sugar evenly on top.
- Sprinkle as much cinnamon as you like.
- Roll up the rectangle and seal the edges.
- Cup up the rolls an inch wide, about 12 or more pieces
- Dip each roll bottom in some flour and place on parchment-lined or greased cake pan. The flour helps seal the oil and sugar in the roll reducing the bottom mess.
- The 12 rolls will fit an 8-inch cake pan with a little space in between.
- Spray water on top and Lightly cover the pan with a towel.
- Let it rise for 30 minutes in a warm place. *At this step, you can refrigerate the rolls instead of keeping them for the second rise. Cover in parchment. Let them come to room temperature before baking ( about an hour)
- Bake at preheated 375 degrees F for 18 to 20 minutes until golden.
- Remove the buns from the pan. Let cool for 5 minutes.
Icing:
- Till then prep the icing.
- Mix all the ingredients of the Icing to form a smooth thick mixture.
- Add a few more drops of almond milk if needed.
- Or you can make a simple sugar icing. Mix 1/4-1/3 cup powdered sugar and a teaspoon or so almond milk to get a thick mixture.
- Drizzle as much or as little icing on the rolls. Or dip the rolls in the icing.
- Serve warm.
Notes
- The rolls are best served fresh and warm, but will keep on a cool counter without icing for up to 2 days.
- Cashew flour or wheat flour can be substituted with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough.
- This recipe makes an 8 inch cake pan full of pull apart rolls.
Nutrition
Calories: 172kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 90mg | Fiber: 2g | Sugar: 14g | Calcium: 33mg | Iron: 1mg