The Best Vegan Cinnamon Rolls
Servings 11 servings
Calories 300kcal
Ingredients
dough
- 3.5 cups all purpose organic unbleached flour (or whole wheat)
- 1 packet rapid rise yeast
- 2 tbsp extra virgin olive oil
- 1/2 cup maple syrup
- 1 cup vanilla almond milk
vegan butter for spreading on top of dough (i add a tbsp or two of maple syrup and a dash of cinnamon)
cinnamon sugar
- 1/2 cup + 2 tbsp sugar (i like coconut)!
- 1.5 tbsp cinnamon
any kind of glaze or frosting you would like but here's a homemade glaze
- 1/2 cup creamy dairy free yogurt
- 1/4 cup melted vegan butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- heat the almond milk in the microwave for 1.5 minutes. then, add the maple syrup and olive oil and whisk together.
- transfer mixture to a large mixing bowl and sprinkle on yeast and mix well. let it sit for a couple of minutes.
- add the flour (1/2 cup at a time and stir). once the dough is mixed well and sticky, transfer it to a lightly floured surface and knead for a minute or so until it forms a loose ball.
- on a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/3 to 1/4-inch).
- then, add spread out vegan butter on the top and sprinkle the cinnamon sugar mixture.
- starting at one end, tightly roll up the dough and situate seam side down. with a knife or string of floss, cut the dough into roughly 1.5- 2 inch sections and place in a greased 8×11 inch square baking pan. cover the top with plastic wrap, place covered in the fridge and let rise 2-6 hours.
- bake at 350 degrees for 24-26 minutes depending on size and thickness.
- whisk the glaze ingredients together, pour on the top and enjoy!