4.91 13 Published Mar 09, 2022, Updated Nov 07, 2022 Yes, it’s quite indulgent for an EBF breakfast recipe, but I promise they’re worth it. For vegan cinnamon rolls, we’re skipping the eggs, using vegan butter instead of real butter and almond milk instead of cow’s milk. These swaps are so easy and don’t change the flavor of the recipe at all. They taste just as good as the real deal cinnamon rolls made with dairy and eggs – trust me!
Why You’ll Love These Vegan Cinnamon Rolls
They taste just like regular cinnamon rolls, but are dairy-free + vegan! This recipe is pretty straight forward and easy to follow – don’t let the yeast dough intimidate you, the steps are pretty straight-forward!Made with just 9 simple ingredients! They’re perfect for a weekend brunch and holidays.
Here’s What You Need
active dry yeast – I used Fleischmann’s Original ActiveDry Yeast, but any brand of active dry yeast will work! Just make sure it’s active dry yeast instead of instant yeast. unsweetened almond milk – we’re mixing the yeast into warm almond milk until it dissolves. You want to make sure your milk is warm, but not hot (around 105°–115°F) otherwise it could kill off the yeast! You can use store-bought or make your own almond milk at home. I haven’t tried different milks, but I would imagine that oat milk, coconut milk, soy milk or any milk or choice would work as a substitute. Just make sure you use unsweetened milk otherwise your rolls might turn out too sweet!all-purpose flour – all-purpose flour works great for this vegan cinnamon roll recipe, but you can also use bread flour for a lighter texture. I haven’t tried using whole wheat flour or a gluten-free version so I’m not sure how they’d turn out. If you decide to experiment, let me know in the comments below.cane sugar – just 2 Tablespoons that’s mixed into the dough. This helps to activate the yeast. Granulated sugar will also work here. salt – to bring all the flavors together. vegan butter – for the dough and cinnamon sugar filling. I used Miyoko’s cultured vegan butter, but any vegan butter should work just fine! You can use coconut oil instead of the vegan butter, but it won’t result in the same flavor or fluffy texture. brown sugar – we’re mixing this with cinnamon for the cinnamon sugar filling. ground cinnamon – can’t have cinnamon rolls without lots of cinnamon! glaze – almond milk and confectioners’ sugar or powdered sugar.
How to Make Vegan Cinnamon Rolls
While these cinnamon rolls aren’t hard to make, they do take a little bit of attention and time, so just make sure you have enough time set aside for this process! But don’t be intimidated, once you have the steps down cinnamon rolls are actually quite simple to make! Combine yeast and milk: Stir yeast into warm almond milk until dissolved. Let stand for 10 minutes. Make dough: In a stand mixer with the paddle attachment, add flour, salt and sugar. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form. Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time. Let dough rise: Once combined, place dough in an oiled large bowl and cover with plastic wrap. Let dough rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is. Make filling and prepare pan: While dough is rising make filling and prepare pan. In a mixing bowl stir together brown sugar and cinnamon. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with vegan butter or cooking spray (I used coconut oil cooking spray). Roll out dough: After your dough has doubled in size, it’s time to roll it out! Add dough to a floured surface and use a rolling pin to roll dough into 14 x 12-inch rectangle. Spread cinnamon sugar mixture: Spread softened vegan butter on the dough with fingers or a knife then sprinkle cinnamon sugar mixture over butter. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. Cut rolls: When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Using a serrated knife cut roll crosswise into 12 1-inch-thick pieces and place in prepared baking dish. Let rolls rise: Cover, and let rise in warm place 45 minutes, or until doubled in size. Bake: Once rolls have doubled in size bake for 20-25 minutes in a preheated oven, or until golden in color and cooked through and no longer doughy. I pulled mine at the 22-minute mark! Make glaze: While cinnamon rolls are cooling make glaze by whisking together almond milk and confectioners’ sugar in a mixing bowl until combined and smooth. Serve: Spread glaze over warm cinnamon rolls and serve.
How to Prep These Cinnamon Rolls in Advance (Overnight Method)
If you want to prep these cinnamon rolls the night before, follow the instructions through step 9 (placing the cinnamon rolls into the prepared baking dish), then cover and refrigerate overnight. The next morning pull the pan from the fridge and let the rolls rise in a warm place for about 1-2 hours or until the rolls have doubled in size, then bake as directed.
What to Serve with Cinnamon Rolls
I am already dreaming up an epic spread for Christmas morning or Easter brunch to pair with these cinnamon rolls. Here’s what I’m thinking would pair well with them:
Spinach Quiche – I love pairing sweet and savory for brunch and this dairy-free spinach quiche is one of my favorites for brunch. Fruit Salad – Fruit is always a good brunch option. I love this simple mixed berry fruit salad.Pumpkin Spice Latte – Definitely have to serve cinnamon rolls with some sort of coffee to sip on and this pumpkin spice latte is so delicious! If you’re looking for a chilled option, this cold brew coffee would be perfect. Mimosas – To round out this special brunch, I would serve these cinnamon rolls with mimosas (or just orange juice while pregnant)! I also have a peach bellini recipe if that’s more your thing!
How to Store
If you have leftovers, these cinnamon rolls can be stored covered at room temperature for 2-3 days or in the fridge covered for 4-5 days. For longer storage, you can also freeze leftover cinnamon rolls. I’ve found it’s best to freeze them without the glaze and add that once you’ve reheated them. When ready to enjoy, thaw the cinnamon rolls and heat in the microwave or toaster oven until warm.
Popular Breakfast Recipes to Try
Vegan Pumpkin Cinnamon RollsVegan Coffee CakeEasy Baked OatmealVegan Banana BreadDairy-Free Spinach QuicheBaked Egg MuffinsPumpkin Coffee Cake
Be sure to check out all the breakfast recipes as well as all the vegan recipes on EBF!
