it says it all in the title… and it’s the truth. The Best Vegan Cinnamon Rolls are the realest deal around. i promise you they deliver. so when you go to a bakery or restaurant, The Best Vegan Cinnamon Rolls are what you get. anyone that doesn’t eat vegan baked goods will never ever know the difference.
you won’t miss the eggs, you won’t miss the dairy…you won’t miss anything about non-vegan cinnamon rolls because this recipe truly takes it home. the dough is just perfect and SUPER easy to make!! plus, you make the rolls the night before and if you can’t then, i for sure recommend refrigerating the cinnamon rolls for several hours.
the key is to just ever so slightly under bake the rolls so they’re a little doughy but still have the classic cinnamon rolls texture. The Best Vegan Cinnamon Rolls were a hit yesterday for Christmas morning. while they make a delicious holiday breakfast, you can enjoy them any day of the year.
there are ZERO funky ingredients in The Best Vegan Cinnamon Rolls and as always, minimal ingredients are needed.
what do you need?
- all purpose organic unbleached flour
- extra virgin olive oil
- rapid rise yeast
- maple syup
- unsweetened almond milk
- light brown sugar
- vanilla extract
- organic cane sugar
- creamy dairy free yogurt
- vegan butter
ah there we go, a center shot. the most important ones because we all have to see what the texture is like. glorious isn’t it?! basically the same thing as pillsbury ones, which i grew up eating but ya know, healthier and vegan of course.
i mean, they’re good enough that you don’t even need a glaze if you so choose. while i think they kind of sort of totally go together, the rolls are simply perfect as is.
can you prep these cinnamon rolls the night before?
yes, if you can you should but if not, make sure you refrigerate them for 4-6 hours.
is the prep process easy?
yes! all you have to do is warm up the almond milk and then add the remaining wet ingredients and whisk them together.
then, add the rapid rise yeast, mix well and let it set for a couple of minutes. after that, you can add the flour and knead the dough.
enjoy my friends and i am SO SO excited to see your tagged pics!
The Best Vegan Cinnamon RollsCourse: Breads, Breakfast, DessertsDifficulty: Easy
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
- vegan butter for spreading on top of dough
- cinnamon sugar
1/2 cup organic cane sugar + 3 tbsp light brown sugar
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
- 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!
Hi! I’m making the caramel right now. Are you sure it’s a whole cup of milk and 1/2 cup of sugar? I’ve had mine on medium heat for about 20 minutes and it isn’t reducing. Do you have any tips, or did this happen to you? Thanks for the recipe!
hi dear!! i will redo it in the morning and make sure i didn’t write down the wrong measurements. sorry about that!
Thank you! It eventually worked just fine. I put it in the fridge to cool and then started to hear again and that did the trick. Excited to bake them!
These look amazing and I will try to make them next week.
You mention you need to refrigerate them, is the after they are done?
Can you also heat them up again? I prefer them warm.
Have you tried making these with gf flour?
i have a gf recipe under my desserts category 🙂
The best. It does not promise too much, they ARE the best. My flatmates are in tears eating them and begging me to bake more!
aw this made my day! thank you!
I used a gluten free powder that already includes xanthan gum and measures cup for cup with flour. I added it half a cup at a time and by the time I got to the 3.5 cups it was very dry and crumbly. I added a little more almond milk and rolled it out. It didn’t work unfortunately and broke apart and all the sugar fell out ?. I guess I should’ve used less flour??
hi dear! it didn’t work because you used a completely different flour. baking is super precise and that’s why i made the measurements/ingredients a particular way. i do have a GF version, which you could try :).
Hi Mary 🙂 Quick question for you, can I use active dry yeast in this recipe rather than rapid rise yeast?
Thank you! so excited to try this one ?❤️
that should be just fine!! 🙂
What brand of yogurt did you use for this recipe! Any recommendations. Thank you!
kite hill coconut yogurt is great!