Soft and Fluffy Vegan Cinnamon Rolls for a Cozy Winter Morning
There is nothing quite like the scent of warm cinnamon on a snowy winter morning.
You deserve a slow start today. These vegan cinnamon rolls are the perfect way to treat yourself and your family.
Why You’ll Love This Recipe
This recipe is a winner because it uses simple pantry staples. You do not need eggs or dairy for a pillowy soft texture.
It is the ultimate comfort food for a lazy weekend brunch. Your kitchen will smell like a professional bakery in no time.
Simple Method
The process is straightforward and very rewarding. You will mix a simple yeast dough and let it rise. Even beginners can master this with a little patience. Rolling the dough is the most fun part!
Ingredients You’ll Need
These rolls use simple plant-based fats and milk alternatives for a fresh taste.
- 1 cup unsweetened almond milk, warmed to 110°F
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/4 cup vegan butter, melted
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
Step-by-Step
- In a large bowl, combine warm almond milk, sugar, and yeast; let sit for 5-10 minutes until foamy.
- Stir in melted vegan butter, salt, and 2.5 cups of flour until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, adding remaining flour as needed, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and roll out on a floured surface into a 12×18 inch rectangle.
- Spread softened vegan butter over dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side and cut into 12 even rolls using a serrated knife or dental floss.
- Place rolls in a greased 9×13 inch baking pan, cover, and let rise for 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes until lightly golden.
- Whisk powdered sugar, 2 tbsp almond milk, and vanilla until smooth; drizzle over warm rolls before serving.
Best Ways to Enjoy It
Serve these rolls warm while the glaze is still melty. They pair beautifully with a hot cup of coffee or tea. Set the table and relax during a slow winter morning.
Storage & Reheating
Store leftovers in an airtight container at room temperature for two days. You can also keep them in the fridge for up to five days. Reheat in a 350°F oven for ten minutes to restore softness.
Recipe Tips
- Check your milk temperature to avoid killing the yeast.
- Use unflavored dental floss to cut your rolls cleanly.
- Do not skip the second rise for the fluffiest texture.
- Keep your dough in a draft-free spot while it rises.
- Double the batch for a holiday morning crowd.
- Add a handful of pecans for extra winter crunch.
- Ensure your vegan butter is truly softened, not melted.
Ways to Switch It Up
- Add orange zest to the glaze for a bright twist.
- Swap cinnamon for pumpkin pie spice in the fall.
- Use maple syrup instead of white sugar in the icing.
- Sprinkle raisins into the filling for a classic touch.
Common Questions
Can I make these the night before?
Yes, you can prepare the rolls and let them rise in the fridge. Simply bake them fresh the next morning for a stress-free breakfast.
What if my dough doesn’t rise?
Your yeast might be old or the milk was too hot. Ensure your yeast is fresh and the milk is lukewarm to the touch.
I hope these cozy vegan cinnamon rolls bring warmth to your winter mornings. Give them a try and enjoy every sweet, pillowy bite.
— Clara
Ingredients
Method
- In a large bowl, combine warm almond milk, sugar, and yeast; let sit for 5-10 minutes until foamy.
- Stir in melted vegan butter, salt, and 2.5 cups of flour until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, adding remaining flour as needed, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and roll out on a floured surface into a 12x18 inch rectangle.
- Spread softened vegan butter over dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side and cut into 12 even rolls using a serrated knife or dental floss.
- Place rolls in a greased 9x13 inch baking pan, cover, and let rise for 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes until lightly golden.
- Whisk powdered sugar, 2 tbsp almond milk, and vanilla until smooth; drizzle over warm rolls before serving.
