Vegan Cinnamon Rolls

4.99 from 68 votes

These soft frosted vegan cinnamon rolls can absolutely hold their own against any non vegan recipe!

Prep Time40

Cook Time20

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon, cinnamon roll, vegan

Servings: cinnamon rolls

*The recipe works with regular all purpose, spelt, or whole wheat pastry flour. For the first 2 tbsp sweetener, you can use sugar, pure maple syrup, or agave. Do not use a sugar free substitute because it will not feed the yeast.
To make vegan cinnamon rolls, warm milk in a bowl (not boiling – 110 F if you have a candy thermometer). Stir in the sweetener, sprinkle yeast on top, and set aside 5 minutes. (If it doesn’t bubble up, either your yeast is no good or milk was too hot or cold.) In a new bowl, combine 2 1/2 cups flour, baking powder, 1/2 cup sugar, the salt, and 2 tsp cinnamon. Stir oil/butter and vanilla into the milk mixture, then stir into the dry-ingredient bowl to form a dough. If needed (depending on flour used), add more flour until it’s dry enough to form into a ball. Place ball in a greased bowl, cover loosely, and set in a warm place for 1 hour, during which time it should double in size.
After the dough has risen, punch to deflate. Knead with your hands for 5 minutes, adding the 5 tbsp flour as you knead so the dough isn’t sticking to your hands. On a floured surface, roll dough into a very thin rectangle (just under 1/4in). Stir together all remaining ingredients, and spread over the dough. Cut long strips, then roll each up as tightly as possible. Place in a greased 9x13 pan. Loosely cover 30 minutes oR cover and refrigerate overnight. Preheat oven to 325 F. Bake rolls 20 minutes. Serve hot. Frosting options are listed above.
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