Description
Deliciously soft and fluffy vegan cinnamon rolls made with plant-based ingredients, featuring a rich cinnamon-sugar filling and topped with a creamy vegan cream cheese icing. Perfect for a comforting breakfast or sweet treat.
Ingredients
Scale
Dough Ingredients
- 360 ml plant milk (soy milk, unflavored and unsweetened, warmed slightly)
- 40 g sugar
- 1 x 8g sachet of quick yeast
- 600 g plain white flour
- ½ teaspoon fine sea salt
- 90 g vegan butter, soft and at room temperature
Filling Ingredients
- 120 g vegan butter, soft and at room temperature
- 140 g soft dark brown sugar
- 2 tablespoons ground cinnamon
Icing Ingredients
- 50 g vegan butter, soft and at room temperature
- 80 g vegan cream cheese, at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 250 g icing sugar (powdered sugar or confectioners sugar)
Instructions
- Prepare the Dough: In a small bowl, gently warm the plant milk until lukewarm. Stir in the sugar and yeast until fully dissolved, then let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dough Ingredients: In a large mixing bowl, combine the plain white flour and salt. Add the softened vegan butter and the yeast mixture. Stir until a rough dough begins to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare the Filling: While the dough is rising, mix together the vegan butter, dark brown sugar, and ground cinnamon in a small bowl until smooth and well combined. Set aside.
- Roll Out the Dough: After the dough has risen, punch it down gently and place it on a floured surface. Roll it into a large rectangle approximately 12 by 18 inches in size.
- Spread the Filling: Evenly spread the prepared cinnamon-sugar filling over the rolled-out dough, ensuring full coverage.
- Form the Rolls: Carefully roll the dough tightly from the long edge, sealing the edges to prevent filling from spilling out. Slice the rolled dough into 12 even rolls.
- Second Rise: Arrange the cinnamon rolls closely together in a greased 9×13-inch baking dish. Cover and let them rise again for 30-40 minutes until puffy.
- Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes until they are golden brown on top and cooked through.
- Prepare the Cream Cheese Icing: While the rolls are baking, beat together the vegan butter, vegan cream cheese, vanilla extract, and icing sugar until smooth and creamy.
- Serve: Once baked, allow the cinnamon rolls to cool slightly. Drizzle the cream cheese icing over the warm rolls and serve immediately for the best taste and texture.
Notes
- Ensure the plant milk is lukewarm but not hot to activate the yeast properly without killing it.
- Kneading the dough well helps develop gluten, which gives the rolls their characteristic light and fluffy texture.
- Letting the rolls rise twice is essential for a soft and airy result.
- The cream cheese icing is best applied while the rolls are still warm for easy spreading and melting.
- You can substitute soy milk with any other plant milk, but soy milk provides the best texture.
- Store leftover cinnamon rolls in an airtight container; reheat gently before serving.
