These ooey-gooey cinnamon rolls are absolute perfection. They’re loaded with vegan butter and cinnamon-sugar goodness, then topped with a vanilla glaze for the ultimate cinnamon rolls. We love serving these at brunch for a sweet treat paired with savory dishes, such as Tofu Scramble and Tofu “Bacon.”   Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Six Vegan Sisters, Page Street Publishing Co. 2021. Photo credit: Hayden Stinebaugh

Cinnamon Rolls [Vegan]

Serves

12

Cooking Time

80

Advertisement

Ingredients

For the Dough:

  • 1 cup (240 ml) warm nondairy milk (heated to 100 to 110°F [37 to 43°C]) (nut-free and/or soy-free if needed)
  • 4 tablespoons (48 g) granulated sugar, divided
  • 2 1/4 teaspoon (1 [7-g] packet) active dry yeast
  • 2 3/4 to 3 1/4 cups (343 to 406 g) all-purpose flour (spooned and leveled or weighed, plus more for kneading if needed
  • 1 teaspoon salt
  • 5 tablespoons (70 g) vegan butter, cut into 4 pieces, at room temperature (nut-free and/or soy-free if needed)

For the Rising: 

  • 1 1/2 teaspoon (7 ml) canola oil

For the Filling:

  • 3/4 cup (165 g) packed light brown sugar
  • 2 tablespoons (16 g) ground cinnamon
  • 1/2 cup (113 g) vegan butter, at room temperature, plus more for pan (nut-free and/or soy-free if needed)

For the Glaze: 

  • 3 tablespoons (42 g) vegan butter, at room temperature (nut-free and/or soy-free if needed)
  • 1 1/2 cups (187 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (15 ml) nondairy milk, plus more as needed (nut-free and/or soy-free if needed)
Advertisement

Preparation

Make the Dough:

  1. In a small bowl, whisk together the warm milk with 1 tablespoon (12 g) of the granulated sugar. Sprinkle the yeast on top and whisk until it is mostly dissolved. Set aside for 5 to 10 minutes, until the mixture has foamed.
  2. Meanwhile, in the bowl of a stand mixer fitted with the hook attachment, or in a large bowl, stir together 2¾ cups (343 g) of the flour, the salt and the remaining 3 tablespoons (36 g) of granulated sugar. Add the butter and beat until incorporated. Alternatively, you can mix it with a rubber scraper or large wooden spoon—the butter should break up slightly into the flour, but it’s okay if large pieces remain. Once the yeast mixture is foamy, add it to the flour mixture. Beat on low speed or stir with the rubber scraper or wooden spoon, scraping the sides as necessary, until you have a soft but manageable dough. Add more flour, up to ½ cup (62 g), as needed, to ensure the dough is not too sticky to handle.
  3. Either beat the dough in the stand mixer on low speed for 5 to 7 minutes, or transfer the dough to a lightly floured surface and knead by hand for 5 to 7 minutes, incorporating more flour as needed so that the dough does not stick to the sides of the bowl or to your hands. The dough is ready when you gently press into it and it slowly bounces back. Coat a large bowl with the canola oil. Form the dough into a ball and place in the bowl. Turn to lightly coat the ball with the oil. Place a clean towel over the bowl. Let rest in a warm place until the dough has doubled in size, about 1 hour.

Prepare the Filling:

  1. In a small bowl, stir together the brown sugar and cinnamon until well combined. Set aside.
  2. Fill and shape the rolls: Butter a 9 x 13–inch (23 x 33–cm) baking dish. Once the dough has doubled, gently punch it down to release any air bubbles and transfer to a lightly floured surface. Roll out the dough into a large rectangle, about 14 x 16 inches (36 x 40 cm) in size. Spread the butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly over the butter and lightly press it into the butter. Beginning on the longer side, tightly roll the dough into a log. Cut into 12 equal pieces (see Sister Tip). Place the rolls, swirly side up, evenly in the pan. Cover with plastic wrap or a large towel and set in a warm place to rise again until doubled in size, 30 minutes to 1 hour.
  3. Once the rolls are close to doubled in size, preheat the oven to 350°F (180°C). Once doubled in size, bake the rolls for 18 to 22 minutes, until golden brown.

Make the Glaze:

  1. In a small bowl, mix together the butter, powdered sugar, vanilla and milk until well combined. If necessary, add more milk, 1 teaspoon at a time, until the desired consistency is reached—it should be slightly thick but still pourable.
  2. Once the rolls are out of the oven, allow them to cool slightly, then spread the glaze evenly over the rolls. Serve warm or at room temperature.
Advertisement

Notes

For an easy way to cut the rolls, wrap unflavored dental floss around the spot to be cut, then pull tightly.

Advertisement
    Advertisement