Get ready to indulge in the delightful sweetness of Vegan Cinnamon Rolls with Sweet Icing Recipe! These homemade rolls are soft, fluffy, and bursting with flavor. They’re not just easy to make, but they’re also completely customizable, perfect for breakfast or a cozy afternoon treat. With minimal ingredients and some patience, you’ll have a batch of delicious cinnamon rolls that everyone will love.
Recipe Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 9
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 3g
Carbohydrates: 36g
Fat: 10g
Fiber: 1g
Sugar: 10g
Sodium: 200mg
Why Make Vegan Cinnamon Rolls with Sweet Icing Recipe
Vegan Cinnamon Rolls with Sweet Icing Recipe are not only a fantastic dessert but also a comforting breakfast option. They are dairy-free and can easily be made gluten-free if you substitute the flour. The ingredients are wholesome and free from animal products, making them a kinder choice for both you and the planet. Plus, the sweet icing takes these rolls over the top, making them an irresistible treat for any occasion.
How to Make Vegan Cinnamon Rolls with Sweet Icing Recipe Step by Step
Ingredients
1 cup (250 grams) almond milk or any non-dairy milk, lukewarm
2½ teaspoons (7 grams) instant dry yeast or active dry yeast
¼ cup (50 grams) sugar
⅓ cup (74 grams) canola oil, sunflower oil, olive oil, avocado oil, or melted vegan butter
3⅓ cups (500 grams) all-purpose flour
1 teaspoon (5 grams) salt
¼ cup (60 grams) vegan butter, softened at room temperature
½ cup (100 grams) brown sugar
4 teaspoons (10 grams) cinnamon
¾ cup (120 grams) powdered sugar
1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
½ teaspoon vanilla extract
Directions
In a large mixing bowl, combine lukewarm almond milk, instant dry yeast, sugar, and canola oil. Stir gently and set aside for 1 minute to activate the yeast. Add all-purpose flour and salt, mixing with a wooden spoon until it forms a rough dough ball. Transfer to a lightly floured surface, then knead for about 5 minutes until elastic and smooth. Shape the dough into a ball and place it in a large oiled bowl. Brush the dough surface lightly with oil, cover with a damp cloth or plastic wrap, leaving space for expansion. Let it proof in a warm place (such as a slightly warmed oven) for about 1½ hours until it doubles in size. In a small bowl, combine softened vegan butter, brown sugar, and cinnamon. Mix thoroughly with a fork until you achieve a thick, spreadable paste for the filling. Once proofed, return the dough to the work surface and fold it over itself 5 times, pulling edges to the center. Roll the dough with a rolling pin into a 12×16 inch (30×40 cm) rectangle. Evenly spread the cinnamon filling over the dough, leaving a ¼ inch (½ cm) border. Starting from the short side, roll the dough tightly into a log about 11 inches (28 cm) long. Use dental floss wrapped around the roll and tightened to cut it into 9 even rolls, approximately 1 inch (3 cm) thick. This cutting method ensures clean, even slices. Place each roll into an oiled or vegan butter-brushed baking pan. Allow the rolls to proof a second time in a warm place for 40 minutes. Preheat oven to 350°F (180°C). Lightly brush rolls with dairy-free milk before baking. Bake for 20-25 minutes until golden brown. Remove from oven and cool for 15 minutes. Whisk together powdered sugar, dairy-free milk, and vanilla extract until smooth and pourable. Drizzle icing over warm cinnamon rolls before serving.
How to Serve Vegan Cinnamon Rolls with Sweet Icing Recipe
These Vegan Cinnamon Rolls with Sweet Icing Recipe are best served warm, either on their own or with a side of fresh fruit. You might enjoy them with a cup of vegan coffee or tea to enhance the flavors. For a delightful brunch, pair them with a simple salad or some avocado toast for a well-rounded meal.
How to Store Vegan Cinnamon Rolls with Sweet Icing Recipe
If you have leftover rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven. You can also freeze the rolls before baking; just allow them to rise properly before baking from frozen.
Expert Tips for Cooking Vegan Cinnamon Rolls with Sweet Icing Recipe
- Always use fresh yeast for the best rise.
- Let the rolls cool slightly before frosting to ensure the icing doesn’t melt away.
- For an extra layer of flavor, add pecans or walnuts to the cinnamon filling.
Delicious Variations of Vegan Cinnamon Rolls with Sweet Icing Recipe
- Add citrus zest to the dough for a hint of freshness.
- Try making a maple-flavored icing instead of the standard powdered sugar icing.
- Spice things up by incorporating ginger or nutmeg into the cinnamon filling for a warm twist.
These Vegan Cinnamon Rolls with Sweet Icing Recipe are perfect for your next baking adventure! They promise sweet flavors and a puff of soft texture that will make your taste buds dance. Enjoy making them, sharing them, and savoring every bite!
Vegan Cinnamon Rolls with Sweet Icing
Ingredients
Dough Ingredients
- 1 cup 1 cup (250 grams) almond milk or any non-dairy milk, lukewarm
- 2.5 teaspoons 2½ teaspoons (7 grams) instant dry yeast or active dry yeast Use fresh yeast for best results.
- ¼ cup ¼ cup (50 grams) sugar
- ⅓ cup ⅓ cup (74 grams) canola oil, sunflower oil, olive oil, avocado oil, or melted vegan butter Any of these oils can be used.
- 3⅓ cups 3⅓ cups (500 grams) all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon 1 teaspoon (5 grams) salt
Filling Ingredients
- ¼ cup ¼ cup (60 grams) vegan butter, softened at room temperature
- ½ cup ½ cup (100 grams) brown sugar
- 4 teaspoons 4 teaspoons (10 grams) cinnamon
Icing Ingredients
- ¾ cup ¾ cup (120 grams) powdered sugar
- 1½ tablespoons 1½ tablespoons (20 grams) dairy-free milk (oat, almond, soy)
- ½ teaspoon ½ teaspoon vanilla extract
Instructions
Preparation
- In a large mixing bowl, combine lukewarm almond milk, instant dry yeast, sugar, and canola oil. Stir gently and set aside for 1 minute to activate the yeast.
- Add all-purpose flour and salt, mixing with a wooden spoon until it forms a rough dough ball.
- Transfer to a lightly floured surface, then knead for about 5 minutes until elastic and smooth.
- Shape the dough into a ball and place it in a large oiled bowl. Brush the dough surface lightly with oil, cover with a damp cloth or plastic wrap, leaving space for expansion.
- Let it proof in a warm place (such as a slightly warmed oven) for about 1½ hours until it doubles in size.
- In a small bowl, combine softened vegan butter, brown sugar, and cinnamon. Mix thoroughly with a fork until you achieve a thick, spreadable paste for the filling.
- Once proofed, return the dough to the work surface and fold it over itself 5 times, pulling edges to the center.
- Roll the dough with a rolling pin into a 12×16 inch (30×40 cm) rectangle.
- Evenly spread the cinnamon filling over the dough, leaving a ¼ inch (½ cm) border.
- Starting from the short side, roll the dough tightly into a log about 11 inches (28 cm) long.
- Use dental floss wrapped around the roll and tightened to cut it into 9 even rolls, approximately 1 inch (3 cm) thick.
- Place each roll into an oiled or vegan butter-brushed baking pan.
- Allow the rolls to proof a second time in a warm place for 40 minutes.
- Preheat oven to 350°F (180°C). Lightly brush rolls with dairy-free milk before baking.
- Bake for 20-25 minutes until golden brown. Remove from oven and cool for 15 minutes.
- Whisk together powdered sugar, dairy-free milk, and vanilla extract until smooth and pourable. Drizzle icing over warm cinnamon rolls before serving.
