Fluffy Vegan Cinnamon Rolls are a dream come true! Easy to prepare the night before for a slow morning or bake and freeze until the perfect moment arrives. These homemade cinnamon rolls are sticky, soft, sweet & plant-based! A recipe to save & share.
These cinnamon rolls pair perfectly with my Ceremonial Cacao Recipe: Heart Opening Rose drink! Or if you're looking for other plant-based breakfast ideas, check out my Vanilla Waffles.
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Why this recipe?
Point Of View (POV): You throw sugar, yeast, flour, and a few more ingredients in a bowl to rest as you curl up on the couch to relax, head out on a walk, or do whatever you like doing when the time is all yours.
You come back to roll out the risen dough and sprinkle sweetness. You carefully place the rolled dough in the fridge and reassure it you'll be back when the sun rises.
The roll is cut and ready for the heat. Morning tea steeps while the sweet scent of cinnamon fills the air - the loves wake up, and fluffy, warm cinnamon rolls hit the plates, ready for the perfect memorable morning.
Steps for success
Step One: Make the dough
Combine the yeast, sugar, salt, and flour in a large bowl.
Warm milk, like coconut milk, cashew, oat, or almond milk (be careful it doesn't go over 110 degrees Fahrenheit killing the yeast), and stir in the coconut oil. Combine with the flour mixture until a smooth, sticky dough forms.
Knead the dough on an oiled surface (olive oil is fine) for up to 5 minutes until all flour is incorporated and stretchy.
Step Two: First dough rise
Wash and oil the large mixing bowl and place the dough ball in the center. Cover with a wet kitchen towel or plate. Set the bowl in a warm place and allow it to rise for about an hour or until doubled in size.
Once risen, roll the dough out using additional flour on your work surface and, using a rolling pin, shape the dough into a large rectangle about 20 inches wide X 12 inches long.
Step Three: Tightly roll, sweeten & the second rise
Brush melted coconut oil over the top and sprinkle with sugar mixture until evenly coated.
Roll the dough into a tight log. Using a sharp knife, cut 12 rolls (1.3 inches each - cut one or two, then use them as a guide for identical results).
*See notes if prepping ahead for the next day; you'll stop.
Place 12 rolls facing up on an oiled baking dish, cover again with parchment paper or plastic wrap, and allow the dough to rest in a warm place for 45 minutes or until they puff more, about double in size.
Step Four: Bake & glaze
Pop the rolls in a preheated oven of 350 degrees Fahrenheit. Once the second dough rise has been completed, bake uncovered for 20 minutes. Keep an eye on them at the tail end, and remove them from heat once the outside is slightly golden brown with a little crisp.
Prepare the glaze, serve warm, and enjoy these perfect treats!
Substitutions
⭐ Replace the coconut sugar for brown sugar
⭐ Substitute the monk fruit for powdered sugar
⭐ Use active dry yeast instead of instant yeast. Use warmed plant milk and sugar to activate.
⭐ Unfortunately, this exact recipe cannot be made gluten-free - but stay tuned 🙂
Can these be made ahead of time?
Yes! If preparing ahead of time, follow instructions up to the second dough rise. Roll the dough into a tight log and cut it into twelve equal rolls. Place the rolls on a baking sheet, and cover. Remove in the morning and let them sit for 30 minutes in a warm place to reach room temperature. Proceed with baking!
You can prep and store them in the freezer for up to 3 months, remove and thaw them in the fridge overnight before reheating, or place them frozen in the oven to warm them up.
I hope you like these, and I think they're the perfect recipe for a slow morning, holiday, or any brunch. What better way to share how much you love someone than with sweetness like these cinnamon rolls.
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Fluffy Vegan Cinnamon Rolls
Ingredients
For the dough:
- 2 ¾ cup all-purpose flour
- 1 tablespoon coconut sugar
- 1 teaspoon instant yeast
- 1 teaspoon sea salt
- 1 cup warmed plant milk (100-110 degrees Fahrenheit)
- 6 tablespoons melted coconut oil
Cinnamon Sugar Filling:
- 2 tablespoons coconut oil, melted plus more for coating the roller
- ⅓ cup coconut sugar
- 1 tablespoon Ceylon cinnamon
- 1 teaspoon nutmeg
Glaze:
- 1 cup powdered monk fruit
- 2-3 tablespoons plant milk
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, sugar, yeast, and salt in a large bowl.
- Warm the milk, like coconut, cashew, oat, or almond milk (be careful it doesn't go over 110 degrees Fahrenheit or it might kill the yeast), and stir in the six tablespoons of melted coconut oil. Combine with flour mixture until a smooth, sticky dough forms.
- Knead the dough on an oiled surface for up to 5 minutes until all flour is incorporated and stretchy.
- Wash and oil the large mixing bowl and place the dough ball in the center. Cover with a wet kitchen towel or plate. Set the bowl in a warm place and allow it to rise for about an hour or until doubled in size.
- Once risen, roll the dough out using additional flour on your work surface and a rolling pin. Shape the dough into a large rectangle about 20 inches wide X 12 inches long.
- Brush melted coconut oil over the top and sprinkle with the sugar mixture until evenly coated.
- Roll the dough away from you into a tight log.
- Using a sharp knife, cut 12 rolls (1.3 inches each - cut one or two from the center, then use as a guide for identical results). *See notes if prepping ahead for the next day; you'll stop here.
- Place the 12 rolls facing up on an oiled baking dish, cover again with parchment paper or plastic wrap, and allow the dough to rest in a warm place for 45 minutes or until they double in size.
- Once the second dough rise has been completed pop the rolls in a preheated oven of 350 degrees Fahrenheit. Bake uncovered for 20 minutes. Keep an eye on them at the tail end, and remove from heat once the outside is slightly golden brown with a little crisp.
- Prepare the glaze, serve warm, and enjoy your perfect treats!
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