Vegan Cinnamon Rolls prepared at home are superior to store-bought versions. It’s soft and gooey throughout, with plenty of brown sugar and cinnamon. Finish with a generous coating of vanilla glaze for a sweet touch. Try this vegan cinnamon rolls recipe to have the best cinnamon rolls ever!
You can make them for any occasion, for example for breakfast, a weekend, or whenever you’re in the mood for something sweet! Cinnamon Rolls are now extensively consumed by people all around the world, but they are particularly popular in Sweden.
International Cinnamon Roll Day was declared by Sweden in 1999. Since 1999, the 4th of October has been designated as International Cinnamon Roll Day in Sweden.
It takes just seven ingredients and no complicated procedures to make Vegan Cinnamon Rolls. It’s as easy as proofing, rolling out, and baking! They are also vegan, fluffy, and gooey!
To make the dough, heat the Almond Milk and Margarine Butter in a large saucepan (or in a microwave-safe dish set at 30-second increments) until warm and melted, not boiling. Remove from heat and cool to 110 F (43 C), or bath water temperature. It should be warm, but not too hot, or else the yeast will die.
Place the ingredients in a large mixing bowl and add the yeast. Allow a 10-minute activation period. Then mix in 1 tablespoon sugar and the salt. Next, add 1/2 cup (68 grams) of flour at a time, stirring constantly (you may not add all of the flour at once). The dough is going to be sticky. Transfer the dough to a lightly floured area and massage for a minute or so until it creates a loose ball (be careful not to overmix).
Return the dough ball to the mixing bowl after rinsing and coating it with avocado or olive oil. Cover with plastic wrap and put in a warm location for 1 hour, or until doubled in size.
FILLING: Roll out the dough into a thin rectangle on a lightly floured surface (the thickness of the dough should be approximately 1/4 inch). Brush with melted margarine butter and sprinkle with sugar and cinnamon to taste.
Roll the dough firmly from one end to the other, seam side down. Cut the dough into 1.5 – 2 inch pieces using a serrated knife or a string of floss, and place in a well-buttered 8-inch square or similar-sized circular pan (you should have about ten rolls based on the original recipe). Pause here, cover the pan, and chill overnight if making the cinnamon rolls the night before, then continue with the following step in the morning.
TOPPING: Brush with melted margarine butter and wrap in plastic wrap. Preheat oven to 350 degrees F and place on top of the oven to rise again (176 C). After the oven is heated, bake the rolls for 25-30 minutes, or until golden brown. Allow cooling for a few minutes before serving.
Optional: Frost with a simple combination of 1 cup (112 grams) organic powdered sugar and two tablespoons (15-30 milliliters) almond milk or a dairy-free cream cheese frosting.
When fresh, vegan cinnamon rolls taste best, but they can be stored at room temperature for up to three days if wrapped in a plastic bag.
FREEZING: Make the rolls up to the point where you’re about to place them in the baking dish (step 5) and then freeze them in a freezer-safe container. Then, the night before, thaw in the refrigerator. Once fully thawed, prove in a greased baking dish coated with a towel while in your oven.
Coconut oil lacks the same taste and fluffiness/tenderness. However, everything should be OK.
Regular or dry active yeast may be used, although they will take longer to rise correctly. Preheat, then bake as directed.