How to Make Gooey Sticky Vegan Cinnamon Rolls

Cooked vegan cinnamon rolls that are a golden colour. The cinnamon rolls are in a 9-inch green pan on a white backdrop.

How to Make Gooey Sticky Vegan Cinnamon Rolls

How to make fluffy, gooey, and seriously good vegan cinnamon rolls! The cinnamon buns are made with all-purpose flour, almond milk, and active dry yeast and a few other simple ingredients. Once baked, drizzle the cinnamon rolls with vegan icing sugar glaze, and enjoy right away!

Course Breakfast, Dessert, Snack, Sweets

Cuisine American, baking, European, North American, soy-free, vegan

Diet Low Salt, Vegan, Vegetarian

Prep Time 30

Cook Time 35

Proof Time 1

Total Time 2 5

Servings rolls

Calories 271kcal

Author Hannah Sunderani

Ingredients

Dough

1 cup almond milk
¼ cup vegan butter
2 tbsp sugar
2 tsp dry active yeast
½ tsp fine sea salt
2 ¾ cup all-purpose flour

Filling

¼ cup vegan butter soft
1/3 cup brown sugar
1 tbsp cinnamon
1 tbsp more vegan butter melted (for greasing and painting)

Icing

1 cup icing sugar , sifted
2 tbsp almond milk

US Customary - Metric

Instructions

In a small saucepan add the milk, vegan butter and sugar. Bring to medium heat and whisk until lukewarm and the butter is melted. Pour into a large mixing bowl and sprinkle in the yeast. Whisk to combine, cover and let sit until foamy (about 10 mins).
Add the salt and 2 ¼ cups of flour to the liquid and mix well with a spatula. Cover and proof for one hour, or until almost doubled in size. Add ½ cup more flour and knead into a plush ball.
Sprinkle work surface with flour and roll the dough into a rectangle about ½ inch thick (mine was 18x11 inches).
In a small bowl, mix together the brown sugar and cinnamon. Slather the dough with the soft vegan butter to cover and sprinkle with the sugar. With the long edge, roll up the dough into a log and cut into 11 equal pieces (about 4.5 cm wide).
Pre-heat oven to 350F/180C. Grease a 9-inch cake pan with the melted vegan butter and transfer the rolls to the pan. (Place the larger rolls in the center and the smaller rolls around the outer edge. It's okay if there are gaps between the rolls, they will fill out in the second proof). Brush the tops with more melted butter. Cover and proof for 15 mins.
Bake for 25 to 30 mins, or until the tops are lightly golden brown.
In a small bowl, whisk together the icing sugar and milk. Drizzle over the rolls and serve.

Video

Notes

Cinnamon rolls are best served same day of making.

Nutrition