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Fluffy Vegan Cinnamon Rolls

fluffy vegan cinnamon rolls in a pan
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These soft and fluffy vegan cinnamon rolls are perfectly sweet, warmly spiced, and topped with a simple dairy-free glaze. Made with plant-based milk and vegan butter, they’re tender on the inside, slightly golden on the outside, and absolutely irresistible fresh from the oven. Perfect for breakfast, brunch, or cozy weekend baking.

Ingredients

For the dough: 

  • 3 cups all-purpose flour (spelt flour would work, but it won’t be as fluffy and soft)
  • 1/3 cup water
  • 2/3 cup plant-based milk of your choice (I used oat milk)
  • 1/3 cup (67 g) vegan butter
  • 1 tablespoon dry yeast
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon canola oil
  • some vegan butter for greasing the pan

For the filling:

  • 1/4 cup vegan butter
  • 1 tablespoon cinnamon
  • 1/4 cup + 1/8 cup sugar

For the glaze: 

  • 2 tablespoons sugar
  • 1.5 tablespoons vegan butter
  • 1/8 cup plant-based milk

Instructions

  1. In a bowl, mix the dry ingredients for the dough.
  2. Put the vegan butter and plant-based milk in a small saucepan. Melt the butter on medium to low heat, but don’t melt it all the way. Take the pot off the stove when the butter is almost incorporated and mix by hand. The butter will melt quickly. Let the mixture cool for about ten minutes so it’s not so hot and doesn’t kill the yeast.
  3. Once the milk and butter mixture has cooled a bit, add it to the dry ingredients. Using a knife or wooden spoon, mix until a ball of dough forms. The dough will be rather moist at this point; that’s okay. After kneading this way for a few minutes, rub 1 tsp of canola oil on the surface of the dough. Cover with a damp kitchen towel and let it rise in a warm spot until it has roughly doubled in size. This might take anywhere from 30 minutes to 1 hour.
  4. Pre-heat the oven to 350° Fahrenheit/180° C.
  5. When the dough has risen, place an aluminum sheet sized roughly 11 x 15 inches (30 x 40 cm) on your counter. Place the dough in the middle and gently spread it out. Be patient – you don’t want to rip the dough by going too fast. It will stretch out slowly as you pull it apart little by little. Spread out the dough until it reaches the edges.
  6. In a small saucepan, melt the vegan butter for the filling. In a small bowl, mix sugar and cinnamon.
  7. Spread out the melted vegan butter with a spoon. Evenly sprinkle the sugar-cinnamon mixture on top.
  8. Using a knife, cut the dough into thin strips of roughly 1 inch (roughly 2 cm). It’s easiest to do this one by one: slice it, then roll it up gently before slicing the next strip (see explanation above). Go slow when you roll up the cinnamon rolls and try to make sure they’re rolled up as tightly as possible.
  9. Lightly grease a 10 inch cast-iron skillet or a similar sized baking pan. Place the cinnamon rolls right next to each other.
  10. Put the pan in the oven for 15 minutes.
  11. After 15 minutes, turn down the heat to 300° F/150° C and cover the dish with the aluminum foil you used to spread out the dough. This prevents the rolls from getting too dry. Bake for 10 more minutes.
  12. Make the glaze: Melt the vegan butter, stir in sugar and plant-based milk and mix until incorporated. Drizzle the glaze on top of the cinnamon rolls and let it firm up for a few minutes. If you can’t wait, more power to you!

Find it online: https://vegannomnom.com/fluffy-vegan-cinnamon-rolls/