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Vegan Cinnamon Rolls
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5 from 1 vote

Amazing Vegan Cinnamon Rolls

These vegan cinnamon rolls are insanely delicious! Easy to make and full of cinnamon and sugar goodness!
Prep Time15 minutes
Cook Time20 minutes
rise time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 12 rolls
Calories: 356kcal

Ingredients

Dough

  • 1 cup + 2 TB plant milk
  • 1 TB instant or regular yeast
  • 2 TB sugar white
  • 1 teaspoon salt
  • 3 TB Earth Balance vegan butter softend
  • 3 cups all purpose flour

Filling

  • ¼ cup Earth Balance vegan butter melted
  • ¾ cup brown sugar
  • 1.5 TB cinnamon ground

Frosting

  • 4 oz vegan cream cheese
  • ¼ cup vegan butter softened
  • ½ teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • 1 TB plant milk

Instructions

  • With your stand mixer bowl add your warm plant milk, 2TB sugar, and 1 TB yeast, let activate for 5-10 minutes.  Once activated add your salt, softened vegan butter, and flour.  Use a dough hook and knead for 3 minutes. Your dough should not be sticky, if it is- add 1 TB of flour until it's not. Be careful not to over flour the dough. 
  • Spray a bowl with cooking spray and put your dough ball in it, place a clean towel over the top, and place in a warm place to rise for about 60 minutes, until doubled in size.
  • Once it's doubled in size, make your filling.  Melt your butter in a bowl, set it aside. Mix your brown sugar and cinnamon in a bowl, set aside. Get a 9X13 glass pan and spray with cooking spray, set aside. Lots of setting asides =)
  • Take a Silpat and roll out your dough into a large rectangle.  I pretty much cover the whole Silpat.  Then take your melted butter and pastry brush and brush the butter onto the rolled-out dough.  Then spread your brown sugar mix evenly over the rectangle.  Next, you'll roll hot dog way, into a tight log, pinching the seams when you're done rolling.  Place seam side down, use a sharp knife, and cut out 12 even pieces.
  • Take your 12 even pieces and place them in 4 rows of 3 in your prepared 9X13 pan. Take your clean cloth and lay it over the rolls and let rise another 15-30 minutes.  Preheat your oven to 350 degrees.
  • Once risen, cook them in the preheated oven for 15-20 minutes. You don't want to overcook these. They should be lightly golden brown. Once done place the pan on a cooling rack.
  • While they are cooking make your frosting by using a hand or stand mixer.  Cream the vegan butter and vegan cream cheese, add your vanilla and powdered sugar, mix slowly (so you don't have a powder sugar mess), then add the 1 TB plant milk if needed. Mix until smooth.  Once they have cooled for about 5 minutes, frost the top of the rolls with a pastry brush. And enjoy!

Video

Notes

Storing- These are best eaten the same day they are made flavor-wise. However, if you have some leftovers, you can put them in an airtight container and leave them on the counter for a day or two.
Make ahead- If you want to prep these the day before- make them towards the evening of the night before and instead of doing the second rise cover them with plastic wrap and place them in the fridge until the morning. Let them come to room temperature as the oven preheats, and proceed with the recipe. You may need a couple more minutes for the bake time.
Expert Tips and Tricks
  1. I often preheat the oven for just a few minutes, then shut off the oven so it's not super hot. Just warm it and place the dough rise.
  2. Do not overbake these. If you're making smaller ones, check the time sooner.

Nutrition

Serving: 1cinnamon roll | Calories: 356kcal | Carbohydrates: 50g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Sodium: 308mg | Fiber: 2g | Sugar: 25g