Vegan Cinnamon Rolls
Vegan Cinnamon Rolls
~ fluffy vegan rolls with a gooey cinnamon sugar filling ~
Its October and if you are looking to make your home smell amazing and autumny then this recipe is perfect for you! I cannot even explain how good these smell fresh out of the oven. Cinnamon rolls are the most classic cozy snack and if you don't love them then you are crazy. A cinnamon syrup drizzled over these delicious rolls gives it that extra cinnamon hit and makes these absolutely perfect.
The dough only has to rise for an hour and they bake for just 25 minutes! Even though they are so simple, they still taste absolutely amazing. This recipe is straightforward, delicious and only requires a few basic ingredients that you most likely already have hanging around the house.
These cinnamon rolls are sweet, soft, fluffy, gooey, easy, tender and satisfying all at the same time! Why wouldn't you make them? They are cinnamon perfection. Once you taste these home-made cinnamon rolls, you will never go back to the store bought ones. Trust me, these are 1000% better. You can also add in some diced apples, walnuts and whatever you feel like.
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Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Wooden spoon / spatula
- Rolling pin / long glass
- Large counter / table
- Measuring cups / kitchen scales
- Measuring spoons
- A large serrated knife / floss
- 8x8 inch square baking tin
Ingredient notes:
Vegan butter - You can use any vegan butter that you like but my favourite for these is vegan flora butter because it is softer and gives the cinnamon rolls a fluffier centre.
Yeast - Make sure to use easy bake yeast / instant yeast for these. I use easy bake yeast.
Plant milk - I use oat milk but you can use your own preferred plant milk, any will do. My favourite plant milk is Alpro's whole oat milk. In my opinion this is the best tasting one. I know soy milk and koko milk work well too.
Caster sugar - You can substitute this for granulated sugar, coconut sugar, or cane sugar. However, caster sugar has the best consistency for baking with as it is much finer. I use silver spoon caster sugar.
Flour - I use all-purpose flour or plain flour for these cinnamon rolls but you can also use bread flour. It will pretty much give the same results. I use plain flour. You can use any brand, it wont really make a difference.
Light-brown sugar - I make my own light-brown sugar. Since it contains a little bit of moisture, light-brown sugar is only ever found in plastic bags so it is more ethical to make it yourself. Its super easy, and its cheaper too! (for every 1 cup caster sugar, 1 tsbp molasses/treacle.
Cinnamon - This is a very important ingredient, as it will give the roll all of its flavour. Try and use a strong flavoured cinnamon for more flavour. I use Schwartz ground cinnamon.
Vanilla - You don't need to use this, but it will add more flavour to your dough. You can use paste or extract, whatever you prefer. I use Organic vanilla paste.
Golden syrup - This is used for the cinnamon syrup to coat the cinnamon rolls in and make them extra gooey. I use Lyle's golden syrup.
Icing sugar - This is used for the icing on top of the cinnamon rolls. I use Silver spoon icing sugar.
Step-by-step Instructions
Step one (the dough):
Melt your vegan butter and plant milk. Never let boil. Let cool until warm but not hot, otherwise it will kill the yeast, and the dough will not rise and will be extremely dense.
Put the melted mixture into a large mixing bowl and sprinkle the yeast over the top. Let it rest for 15 minutes to activate the yeast.
Next, add in the sugar, salt, vanilla, and mix together. Slowly add in the flour about 1/2 cup at a time, mixing in between each 1/2 cup. At this point, you can add in some cinnamon to the dough if you like.
Once the mixture begins to form a dough, place it onto a large floured surface and knead for about 1 minute until a smooth ball.
Clean out your bowl and drizzle with oil. Place your dough ball into the bowl and cover with a tea towel.
Let rise in a warm spot for 1 hour until the dough has doubled in size.
Step two (the formation):
Grease an 8x8 inch square tin with vegan butter.
Once the dough has doubled in size, place it on a floured surface and roll out into a 1/4 inch thick square about 12x12 inches.
Spread the vegan butter onto the dough and sprinkle the light-brown sugar and cinnamon over it.
Here you can add some chopped apples, walnuts, or anything else that you want to into the filling.
Roll the dough tightly into a long roll and cut the edges off. With a large serrated knife or a string of floss cut the roll into 9 equal cinnamon rolls.
Place the rolls into the tin and move to the side.
Place your vegan butter, golden syrup and cinnamon into a saucepan and melt. Once melted, spoon over the cinnamon rolls and make sure all of them are coated.
Cover with a tea towel and let rise while the oven is pre-heating 180c (conventional oven) or 160c (fan oven).
Once the oven is hot, place the tin onto the middle shelf of your oven. Bake until golden and slightly crispy.
When they are ready, drizzle the icing over the top and either eat warm (my favourite way to eat them) or let them cool.
Storage and freezing:
These rolls taste best on the first day (especially when hot) but they will still be good after being covered for 2-3 days at room temp.
The History of Cinnamon Rolls
Cinnamon rolls are thought to have been originated in Sweden. There, they are called kanelbulle and they are celebrated on the 4th of October as a national holiday.
Cinnamon rolls began to gain popularity in the US during the 18th century in the southern states and later expanded through the whole nation.
Cinnamon rolls are thought to have been invented sometime in the 17th century.
Cinnamon rolls in Sweden are less sweet, smaller and less heavy than the ones in the US and the UK.
The centre of cinnamon rolls is actually known as the bulls eye as it is the best part of the roll.
Top tips and FAQ
1 - Don't overheat your milk and butter mixture
Because if it gets too hot it will kill your yeast and the dough will not rise and it won't get any bubbles.
2 - Make sure to use room temperature vegan butter
It will be much easier to spread onto the dough in the filling.
3 - Make sure to flour your surface
When kneading and rolling out the dough, it is important to flour your surface. Otherwise the dough will stick to the surface.
4 - Can this be made refined sugar free?
Yes! just substitute the caster sugar for either cane sugar, coconut sugar or another un-refined sugar.
5 - Can this be made gluten free?
Yes! They will not taste as good but you can do it. Just substitute the flour for your favourite gluten free flour.
~ fluffy vegan rolls with a gooey cinnamon sugar filling ~
Prep time: 1h 30 mins Serves: 9 rolls Cooking time: 25 mins
Ingredients:
Dough:
- 1/4 cup vegan butter (50g)
- 1 pack easy bake yeast
- 1 cup plant milk (235ml)
- 2 tbsp caster sugar
- 1/2 tsp salt
- 1/2 tsp vanilla
- 2 1/2 cups plain / all-purpose flour (355g)
Filling:
- 1/4 cup vegan butter (50g)
- 1/3 cup light-brown sugar (65g) (more if desired)
- 3 tbsp cinnamon (more if desired)
Syrup:
- 3 tbsp vegan butter
- 2 tbsp golden syrup
- 1 tsp cinnamon
Icing:
- Water / milk
Method:
Melt your vegan butter and plant milk in a small saucepan or in a microwave. Do not let the mixture boil. Let cool until warm but not hot otherwise it will kill the yeast.
Pour into a large mixing bowl and pour the yeast packet over the top. Let activate for 15 minutes.
After 15 minutes, add in you caster sugar, salt, and vanilla. Mix, then slowly begin to add in your flour about 1/2 cup at a time. Mix after each 1/2 cup.
Once the mixture begins to form a dough, place onto a floured surface and knead for around 1 minute until it reaches a smooth dough ball.
Clean out your mixing bowl and drizzle with oil. Place your dough ball into the oiled bowl and cover with a tea towel.
Let it rise for 1 hour in a warm spot until doubled in size.
Grease an 8x8 inch square tin with vegan butter and set aside.
Transfer the dough onto a floured surface and roll out into a 1/4 inch thick square about 12x12 inch.
Spread your vegan butter over the dough and sprinkle the light brown sugar over it. Then sprinkle the cinnamon over it, you can add some extra if you like.
Tightly roll the dough into a long log and cut off the edges. Cut into 9 equal rolls and place into the baking tray quite tightly packed in.
Now, to make the cinnamon syrup melt your vegan butter, golden syrup, and cinnamon in a saucepan or a microwave until fully melted.
Pour all of the syrup over the top of the rolls and make sure they are all fully coated.
Cover the rolls with a tea towel and let rise while the oven preheats at 180c (conventional oven) or 160c (fan oven).
Once the oven is hot, place the tin onto the middle shelf of your oven and bake for 25 minutes until slightly golden and crispy on top.
Once ready, make a simple icing if desired with icing sugar and water to your desired consistency.
Drizzle over the rolls and enjoy warm which is my favourite way to eat them, or let them cool and enjoy them then.
Notes:
- Make sure to let the dough rise for the full hour until doubled in size, otherwise the rolls will not be fluffy.
- Do not skip the cinnamon syrup step! This is what makes the rolls so delicious and gooey in the middle.
- I really recommend making the icing on the top, it gives the rolls that bit of extra sweetness that it needs.
- Do not over-knead the dough. If you do, it will leave the dough to be quite dense and not very fluffy.
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