Easy Vegan Cinnamon Rolls
No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan.
Servings: 12 Cinnamon rolls
Ingredients
For the vegan cinnamon bun dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup vegan butter, cut into small cubes
- 1 ¼ cup plant-based milk (such as soy or almond)
For the cinnamon sugar filling:
- ¼ cup vegan butter, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the icing (optional):
- 1 cup powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 3 teaspoons lemon juice or plant-based milk*
Instructions
- Preheat your oven to 400F (200C). Line with parchment paper or grease a 9"x 12" baking dish. *Make sure you use a 9" x 12" pan or equivalent. For the cinnamon rolls to stay soft they need to expand into each other. If they have too much room around each roll, they can end up getting crispy. I used the one from this baking set.
- Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the plant-based milk and combine to make a shaggy dough.
- Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon rolls!
- Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
- Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
- Roll your cinnamon rolls: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon rolls.
- Bake: Place the cinnamon rolls in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
- Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk together in a small bowl. *I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk. Spread the icing roughly over the still warm cinnamon rolls. The icing will melt into the cinnamon rolls a little. YUM!
Notes
Storing:
Store leftover cinnamon rolls covered at room temperature for 2–3 days. For longer storage, freeze them (with or without icing) in an airtight container. If frozen with icing, let them thaw completely at room temperature before serving (no reheating or the icing will melt). Make Ahead:
You can prep the cinnamon rolls in advance by assembling and cutting them, then placing them in the baking dish. Cover and refrigerate for up to 2 days. When ready to bake, let them sit at room temperature for 20–30 minutes, then bake and frost as directed. Freezing & Reheating:
For best results, bake the cinnamon rolls, let them cool completely, and freeze them in the baking dish without icing, tightly covered. When ready to serve, thaw at room temperature, then warm in a 300°F (150°C) oven for 10–15 minutes until soft and heated through. Add the icing after reheating so it melts gently over the warm rolls. They stay soft, fluffy, and totally delicious!
Store leftover cinnamon rolls covered at room temperature for 2–3 days. For longer storage, freeze them (with or without icing) in an airtight container. If frozen with icing, let them thaw completely at room temperature before serving (no reheating or the icing will melt). Make Ahead:
You can prep the cinnamon rolls in advance by assembling and cutting them, then placing them in the baking dish. Cover and refrigerate for up to 2 days. When ready to bake, let them sit at room temperature for 20–30 minutes, then bake and frost as directed. Freezing & Reheating:
For best results, bake the cinnamon rolls, let them cool completely, and freeze them in the baking dish without icing, tightly covered. When ready to serve, thaw at room temperature, then warm in a 300°F (150°C) oven for 10–15 minutes until soft and heated through. Add the icing after reheating so it melts gently over the warm rolls. They stay soft, fluffy, and totally delicious!
Nutrition
Serving: 1cinnamon roll with icing | Calories: 434kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 369mg | Potassium: 281mg | Fiber: 1g | Sugar: 27g | Vitamin A: 990IU | Vitamin C: 0.5mg | Calcium: 116mg | Iron: 2.5mg
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https://itdoesnttastelikechicken.com/easy-vegan-cinnamon-buns/Scan the QR code for updates, tips, and to ask me any questions!
