Vegan Cinnamon Rolls
Probably the tastiest pastry you will ever make. It’s fun and easy to put together, really it is, even with the few steps and the payoff. DELICIOUS. Cinnamon rolls rarely make it to the end of the day over at my house. These are seriously the tastiest vegan cinnamon rolls ever!
Let’s get started …
Tasty Vegan Cinnamon Rolls
- 725 g Plain Flour
- 125 g Flour for dusting
- 125 g plant based butter I use Flora
- 480 ml Vanilla Soya Milk or plain Soya Milk or Almond Milk
- 50 g Soft brown Sugar
- 1 tbsp Sugar for yeast mix
- 2 sachets active dry yeast
- 1 tsp salt
- ½ tsp Mace
- 175 g Butter
- 165 g Brown Sugar
- 1 tbsp Cinnamon
- 250 g Icing Sugar 1 cup approx. You may need a bit more
- 2 tbsp Milk
- 1 tsp Vanilla Extract.
- Firstly, melt the butter and leave to one side to cool.
- Next Warm up your milk. Ensure it isn’t too warm or it will kill the yeast.
- Add in 1 tbsp of sugar, then pop in the 2 sachets of yeast. Allow to bloom.
- Sift Flour into a separate bowl. Add in Salt, mace and sugar.
- Once the yeast has bloomed pour in the flour, followed by the cooled melted butter.
- Bring together into a raggedy sticky dough. Turn out onto a dusted surface.
- Use the extra flour bit by bit, kneading it into your dough until it is smooth and elastic. You might not need all of it.
- Place the dough into an oiled bowl, cover and allow to double in size. This can take up to an hour.
- Once the dough has doubled in size. Gently knock it back and divide into to two segments.
- Remove the first segment and roughly shape into a rectangle.
- Roll it out nice and evenly as demonstrated in short clip below. I measured my rectangle at approximately 16 x 10 inches.
- Once it is ready, add your filling. Slather with the butter, followed by the sugar and cinnamon mix.
- Gently roll it up.
- Cut into 2 inch parts. And Place around your baking dish. Leave a small space between each roll as you will be proving it again.
- Repeat this process exactly for the second section of dough.
- Once all the segments are filled, rolled and cut, place them around your oven dish. Put a dishcloth over them and allow them to rise for a further 25 to 30 minutes.
- Make sure your oven is preheating to 200 °C.
- Melt about a tablespoon of butter, and brush the cinnamon rolls with the melted butter just before you pop them into the oven.
- Bake for approximately 20 to 25 minutes until the rolls are golden.
- In a bowl add the milk and vanilla essence. Then slowly sift about 250 g of icing, until you have a nice thick, yet running topping. And that’s it. Leave to one side and add onto the buns once they have cooled just a little bit.
Below I have included a few instructional vides showing how to roll out and add butter and sugar to your pastry and how to roll it up and divide it out.
The rolling out is the fiddliest part of the process but it is so easy to do. I promise, once you try this recipe it will be on your weekly to make list.
So once the dough has risen and been knocked back. Divide it into two segments. Cover one with a teacloth while you are preparing the other.
Lightly dust your surface down and roll and shape the dough into a rough rectangle.
knocked back dough divided into two segments.
Dust down the surface and shape it into a rough rectangle before rolling it out.
Once the dough has been rolled out.
Slather on butter using a spatula then liberally sprinkle on sugar and cinnamon mix.
Now its just a matter of carefully rolling upt the dough. Using the longest length.
Cut your roll into 2 inch pieces.
Once they’re cut up. Place them in an oven dish, leaving a small amount of space between each. Cover with a cloth and let rise for another 20 minutes. This last rises guarantees fluffy soft buns.
Bake for 20 to 25 minutes approximately.
Make sure you repeat these steps with your extra dough.
You could just make another batch.
What I did was divide my buns into smaller tins as I wanted to make a cake for a friend.
And then just placed on top of the larger batch and lashed on loads of icing.
This is how it looked coming out of the small tins.
This is how the first batched looked.
Deliciously snug and slightly golden, with a mouthwatering sweet and cinnamony aroma filling the kitchen.
Generously pipe icing all over your rolls for the signature look and extra sweetness!
The best part of baking this yummy recipe, is sitting down with a large bun a cup of coffee and savouring each and every bite.