Vegan Cinnamon Rolls
These rolls fall under the niche market for The Lazy Showoffs. Instagram worthy, yet Toaster Strudel work ethic. Homemade cinnamon rolls are one of those baked goods that you spend most of the time waiting around for, rather than exerting effort. My routine for making these consists of preparing the dough, going on a run while it proofs, taking a shower and getting ready for my day, then moseying over to the kitchen to form the rolls. Wait around again by spending an hour watching old Kim Possible episodes, until my timer lets me know that it is time to pop these beauties into the oven! So, if you have a morning at home, where you’d rather pop in and out of the kitchen to make breakfast, and not over the stove, this is you do it. There is something cathartic about waking up before everyone else to make something so beautiful and fluffy. And to be honest, half of the reason I make these is to reveal my perfect spiraled sweets. Clearly, she knows how to flex.
Ingredients
Dough
- 2 ½-3 cups (420g) of all-purpose flour
- 1 tablespoon of instant yeast (1 packet of active yeast will work)
- ¼ cup (53g) of white granulated sugar
- 1 teaspoon salt
- 1 cup (243ml) warm plant milk almond is my go-to
- 3 tablespoon of melted vegan butter
- 2 tablespoons of vegetable oil
Filling
- 1/4 cup (53g) of brown sugar
- 2 teaspoons of cinnamon
- 4 tablespoons of melted vegan butter
Glaze
- 1/3 cup (35g) of powdered sugar
- 2 tablespoons of vegan butter
- 4 tablespoons of plant milk
Instructions
Dough
- If you are using active yeast: add yeast and sugar to your warmed milk. Allow yeast to bloom (activate); bubbling should be visible. This takes 5-10 min. If it looks like nothing has happened, your yeast might be dead.
- In a large bowl or stand mixer (hook attachment), add all dry ingredients (flour, sugar, and salt). Mix for 15 seconds to make sure all ingredients are intermingling.
- If you are using instant yeast: add it directly on top of bowl to ensure that it is the first one introduced to the wet ingredients; do not mix into dry ingredients.
- Pour warmed milk directly on the yeast. And begin stirring together (lowest speed) for 10 seconds. Then add oil and butter.
- Scrape down sides of the bowl. If the dough looks too sticky and is not forming a ball, add more flour (by tablespoon). This dough will be a little sticky but should pull away from the sides of the bowl.
- Once a ball begins to form, you can either knead by hand, or allow the hook attachment to knead (low speed) for about 2 minutes.
- Pull out the ball of dough, generously coat dough and bowl in oil. Leave dough in bowl, covered with a damp towel and pot lid (see photo). Allow to rest for 1 hour. The dough should double in size.
- Now, roll out on to a lightly, floured surface. Using a rolling pin, roll out into a tight rectangle. The more evenly shaped it is, the better appearance will be of the cinnamon-y spiral.
Filling
- Preheat oven to 375°F
- Mix brown sugar and cinnamon in a small bowl, (no butter).
- Spread vegan butter over your rectangle, as even as possible. Then, sprinkle the cinnamon-sugar over the butter.
- Lightly oil a cast iron skillet (or 9-inch round, or 8-inch square dish).
- Begin with the edge closest to you, and gently roll away from you. Ideally, you will finish with the seam side down, but if not, roll it until it is on the bottom.
- Using a serrated knife, use long strokes to cut your rolls, about 1-inch slices. Try your best to apply as little pressure as possible. For best appearance, clean knife in between each slice.
- Depending on how nice of a rectangle you rolled out, the edges may not have too much filling and a small spiral. If this is the case, cut off the edges and set aside for a little chef plate and bake separately from the beautiful buns.
- Once you have cut the entire log into about 8 rolls, assemble them on your oiled baking skillet/dish and allow them to rest somewhere warm for 45 minutes – 1 hour. They should double in size.
- For gooey buns, place in the oven covered for 15 minutes, then pull off the lid for last 10 minutes to allow tops to crisp up. For less gooey buns, cook all the way through for 25 min, uncovered.
Glaze
- Whisk all three ingredients (powdered sugar, milk, butter).
- Drizzle glaze on the cinnamon rolls right out of the oven and eat immediately for gooey-est results.
Notes
For a Cream Cheese Glaze see my Vegan Cream Cheese Glaze recipe.
