Hello again. this is a repost of one of my favourite ever vegan recipes. And, most likely, 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 …
PrintVegan Cinnamon Rolls
Fun and delicious vegan cinnamon roll recipe. takes a bit of time but they are worth that little extra effort.
- Prep Time: 2 Hours (incl.rising time)
- Cook Time: 20 – 25 mins
- Total Time: 2 1/2 hours
- Yield: approx 16 rolls
- Category: baking
- Cuisine: european
- Diet: Vegan
Ingredients
Dough
- 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
- 1/2 tsp Mace
- Filling
- 175 g Butter
- 165 g Brown Sugar
- 1 tbsp Cinnamon
- Topping
- 250 g Icing Sugar 1 cup approx. You may need a bit more
- 2 tbsp Milk
- 1 tsp Vanilla Extract.
Instructions
1. Firstly, melt the butter and leave to one side to cool.
2. Next Warm up your milk. Ensure it isn’t too warm or it will kill the yeast.
3. Add in 1 tbsp of sugar, then pop in the 2 sachets of yeast. Allow to bloom.
4. Sift Flour into a separate bowl. Add in Salt, mace and sugar.
5. Once the yeast has bloomed pour in the flour, followed by the cooled melted butter.
6. Bring together into a raggedy sticky dough. Turn out onto a dusted surface.
7. 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.
8. Place the dough into an oiled bowl, cover and allow to double in size. This can take up to an hour.
9. Once the dough has doubled in size. Gently knock it back and divide into to two segments.
10. Remove the first segment and roughly shape into a rectangle.
11. Roll it out nice and evenly. I measured my rectangle at approximately 16 x 10 inches.
12. Once it is ready, add your filling. Slather with the butter, followed by the sugar and cinnamon mix.
13. Gently roll it up.
14. 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.
15. Repeat this process exactly for the second section of dough.
16. 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.
17. Make sure your oven is preheating to 200 °C.
18. Melt about a tablespoon of butter, and brush the cinnamon rolls with the melted butter just before you pop them into the oven.
19. Bake for approximately 20 to 25 minutes until the rolls are golden.
1. 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.
This is how the dough should look after you have knocked it back and divided into two pieces.
Once you have dusted down your counter with a sprinkle of rice flour. Shape the dough into a rough triangle. Then roll out untill its roughly 16 inches long by 10 inches wide.
Once this is done. Slather with butter. Then generously sprinkle the butter with your cinnamon sugar mix.
Make sure its the longest side you are rolling out (16 inches). You are going to gently roll it up. Then divide the roll into eight 2 inch slices. Once this is done gently place in your tin. I used a large round oven dish. You could also use a long baking tray and fit in your little rolls. This is how mine looked.
Ensure you keep a small gap between all your rolls. As will now prove for an extra 30 minutes before baking.
While the rolls are on their final prove, pop on the oven at 200 C.
Once fully proved, remove the lid or cover. Pop in the over and bake for approximately 20 to 25 minutes. I would check at 20 minutes. If they are golden and risen then its time to take them out.
This is how they should look once removed. Fluffy, sweet with a delicous golden colour.
Allow them to cool, before you apply your icing.
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.
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