Description
These vegan cinnamon rolls are soft, fluffy, and irresistibly gooey, made without any dairy or eggs. Featuring a simple homemade vegan buttermilk dough, rich cinnamon-brown sugar filling, and a sweet vanilla icing, these rolls are perfect for breakfast, brunch, or any cozy occasion. Perfectly proofed and baked to golden perfection, they deliver classic cinnamon roll flavor with a compassionate twist.
Ingredients
Scale
Dough
- 236 ml soy milk + 1 tablespoon apple cider vinegar (vegan buttermilk)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado preferred)
- 1 tablespoon ground cinnamon (up to 1½ tablespoons if preferred)
Icing
- 200 g powdered sugar (icing sugar)
- 3-4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read the recipe thoroughly: Carefully go through the recipe to ensure accurate measurements and prepare all ingredients for best results.
- Prepare vegan buttermilk and melt butter: Combine 236 ml soy milk with 1 tablespoon apple cider vinegar to make vegan buttermilk. Slowly melt 75 g vegan butter over low heat or in the microwave, warming just enough to melt.
- Make the dough: Mix melted butter and vanilla extract into the vegan buttermilk. In a large bowl, whisk together flour, sugar, instant yeast, and sea salt. Pour the buttermilk mixture into the dry ingredients and stir with a spatula until a shaggy dough forms.
- Knead the dough: Turn dough onto a clean surface and knead by hand for 5-7 minutes until smooth. Keep in mind the dough will be sticky initially; avoid adding extra flour. Use a dough scraper if needed to handle stickiness.
- First proof: Lightly grease a clean bowl with oil, place dough ball inside, cover tightly with plastic wrap, and let it proof in a warm spot for 1-2 hours until doubled in size.
- Deflate and roll out dough: Punch down the dough and roll on a lightly floured surface into a large rectangle about 11 by 16 inches.
- Prepare filling and spread: Evenly spread softened vegan butter over the dough surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter layer.
- Roll and cut the dough: Carefully roll the dough tightly into a log. Mark into 9 portions and cut them using unflavored floss or a sharp knife with slow, steady pressure.
- Second proof: Place rolls in a parchment-lined 10.5 by 7.5 inch baking dish, cover with plastic wrap or foil, and allow to proof for 1-2 hours in a warm place until doubled in size. Alternatively, refrigerate for up to 24 hours and then let come to room temperature for 2 hours before baking.
- Bake the rolls: Preheat oven to 175°C (347°F). Bake the rolls for 20-24 minutes until the tops turn light golden brown. Let cool slightly for 15 minutes after baking.
- Make the icing: Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing over warm rolls.
- Storage: Store leftover rolls tightly covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Bring refrigerated rolls to room temperature for about an hour before serving for softness.
Notes
- Use a digital kitchen scale for precise measurement of ingredients to ensure the best texture and rise.
- The dough will be sticky at first but becomes manageable with kneading; avoid adding extra flour which can toughen rolls.
- You can adjust cinnamon quantity in the filling according to your taste, from 1 tablespoon up to 1.5 tablespoons.
- For cutting the rolled dough, unflavored dental floss works better than a knife to prevent squashing the rolls.
- Proofing times may vary depending on kitchen temperature; dough should double in size both times for optimal lightness.
- Vegan buttermilk is a simple substitute made with plant milk and vinegar to provide acidity which helps yeast activation and tender crumb.
- If making overnight rolls, refrigerate after shaping and second proofing stage, then bring to room temperature before baking.
