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Description
Quick and fluffy vegan cinnamon rolls with an ooey gooey center and a delicious glaze, ready in about an hour.
Ingredients
Scale
- 1 cup warm plant milk (oat, almond, or soy)
- 2 and 1/4 teaspoons instant or rapid-rise yeast
- 3 tablespoons granulated sugar
- 4 tablespoons melted vegan butter
- 3 cups all-purpose flour (plus extra for dusting)
- 3/4 teaspoon salt
- 5 tablespoons softened vegan butter (for filling)
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla or orange zest (optional)
- 1 to 1 and 1/2 cups powdered sugar
- 2 to 3 tablespoons plant milk
- 2 to 3 tablespoons vegan cream cheese (optional)
- 1 teaspoon vanilla
- A tiny pinch of salt
Instructions
- Warm the milk: Heat plant milk until warm (105 to 110 F) and stir in sugar and yeast. If using active dry yeast, let sit until foamy.
- Mix the dough: Add melted vegan butter and salt, then stir in flour until a soft dough forms.
- Knead briefly: Knead by hand for 3-4 minutes or 2 minutes in a mixer. Lightly oil the bowl, cover, and let rest for 15 minutes.
- Fill and roll: Roll dough into a rectangle, spread with softened vegan butter, and sprinkle with filling ingredients. Roll tightly from the long side.
- Cut: Using floss, slice into 10-12 rolls.
- Pan and proof: Arrange rolls in a greased pan and let sit for 15 minutes.
- Bake: Bake at 375 F for 18-22 minutes until golden and soft.
- Glaze: Mix glaze ingredients and pour over warm rolls.
Notes
Use dental floss to cut the rolls for clean slices. You can store leftovers at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
