A slightly more nutritious version of this beloved sweet, these vegan cinnamon rolls are high in fiber yet still soft and super gooey. A simple brown sugar glaze drizzled on top makes for a super delicious indulgence with a cup of coffee or for Sunday brunch. These vegan cinnamon rolls are made with a portion of spelt flour for a boost of nutrients, however, whole wheat flour can be used in exchange. These travel with ease should you need to bring them to a friend or coworker in need of some sweetness!
Who can resist a warm gooey roll…cinnamon and sugar enveloped in a soft, fluffy dough and baked to perfection is akin to magic. Considering how irresistible they are, I can’t believe it’s taken this long to share my vegan cinnamon rolls on here. Alas, it’s finally come to fruition.
These vegan cinnamon rolls are super easy to make and certainly reminiscent of traditional versions. Sweet roll dough uses egg yolk, butter and milk to create that unmistakable texture. So, how does one make them vegan friendly? You can replace the butter with a dairy free alternative, however, I’ve been experimenting (and experimenting) with olive oil in it’s place and I’ve found that it too can make for a soft and supple dough that also happens to be a tad healthier. So, while the texture of this recipe isn’t exactly brioche, it’s certainly brioche-like…and tastes spot on in my humble opinion. Topped with a simple brown sugar glaze, they become extra gooey and totally indulgent.
Of course, I’m not going to pass these off as super nutritious or anything, but in all my experimentation, this is the version that I am happiest with (and I hope you are, too). They’re satisfying, super gooey, and maybe a tad better for you than traditional cinnamon rolls.
I hope you give my vegan cinnamon rolls a try. If you make this recipe, don’t forget to leave me a comment below or tag me on social media @the.simple.green!
Easy Vegan Cinnamon Rolls
For the Cinnamon Rolls
- 12 ounces (1 1/2 cups) of warm almond milk (100'F)
- 2 tablespoons virgin olive oil
- 2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 1/4 cups spelt flour or whole wheat flour
- 1 teaspoon salt
For Cinnamon Sugar Filling
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 1/2 cup brown sugar
- 1/3 teaspoon vanilla extract
- 2 tablespoons coconut oil or vegan butter
- 1/4 cup almond milk
Line a 10" round pan with parchment paper. set aside.
In a large bowl, stir together the warm almond milk, yeast, olive oil, sugar and vanilla. Let stand for 5 minutes or until the yeast has bloomed (foamed).
In a medium bowl, sift together the flours and salt. Add the dry ingredients to the milk mixture and stir until rough ball forms.
Turn the dough out onto a floured surface and knead for 2-3 minutes. If the dough becomes sticky, add more flour to the surface and your hands. Form the dough into a ball and place back in the mixing bowl, cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
Punch down the dough and turn out onto a floured surface. Roll the dough into a 12"x18" rectangle (approx 1/4" thick). In a small bowl, combine the cinnamon and sugar, then sprinkle evenly over the surface of the dough. Use a rolling pin to gently press the sugar mixture onto the dough to help it adhere.
Starting at the short end, roll the dough in on itself, using a scraper if the dough sticks to the surface. With a serrated knife, cut the roll into 8 equal slices and arrange them in the prepared pan. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 350'F bake the proofed rolls for 40 minutes, or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
In a medium saucepan, over medium-high heat, stir together the glaze ingredients. Bring to a boil, stirring constantly. Remove from heat and let cool (stirring occasionally) until the glaze ribbons off the spoon.
Drizzle the glaze over the warm cinnamon buns and serve.
whole wheat flour can be used in exchange for spelt flour.
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