Description
Delight in these soft, fluffy Vegan Cinnamon Rolls made with a plant-based almond milk and margarine dough, filled with a rich cinnamon-sugar mixture. Perfect for breakfast or a sweet snack, these homemade rolls are baked to a golden brown and topped with a smooth vegan glaze.
Ingredients
Scale
Dough Ingredients
- 1 cup Unsweetened Almond Milk
- 8 tablespoons Margarine, divided
- 1 tablespoon Granulated Sugar
- 1 packet Instant Dry Yeast (about 2 1/4 teaspoons)
- 3/4 teaspoon Salt, divided
- 3 cups All-Purpose Flour
Filling
- 2 tablespoons Ground Cinnamon
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
Glaze
- 1 cup Powdered Confectioners Sugar
- 1 tablespoon Unsweetened Almond Milk
Instructions
- Proof the yeast: Heat 1 cup unsweetened almond milk, 3 tablespoons margarine, and 1 tablespoon granulated sugar in a saucepan until lukewarm—not hot. Alternatively, heat in the microwave in 30-second intervals. Transfer the mixture to a large mixing bowl.
- Activate yeast: Sprinkle 1 packet instant dry yeast over the warm mixture. Allow it to activate and become foamy, about 10 minutes. Then stir in 1/2 teaspoon salt.
- Make the dough: Add 3 cups all-purpose flour gradually and stir until the dough begins to form a loose ball and becomes difficult to stir with a spoon.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead by hand for 8 minutes or use a stand mixer fitted with a bread hook for 5 minutes, adding additional flour a tablespoon at a time if necessary, until the dough is smooth and elastic.
- First rise: Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and set in a warm place. Let it rise for 1 to 2 hours, until it doubles in size.
- Prepare filling and melted margarine: Melt the remaining 5 tablespoons margarine. In a small bowl, mix 2 tablespoons ground cinnamon, 1/2 cup brown sugar, and 1/4 teaspoon salt to create the filling.
- Roll out dough: On a floured piece of parchment paper, roll the dough into a 10 x 14-inch rectangle. Brush the dough evenly with 3 tablespoons of melted margarine.
- Apply filling and roll: Sprinkle the cinnamon-sugar filling evenly over the buttered dough. Starting from the widest edge of the rectangle, carefully and tightly roll the dough into a cylinder using the parchment paper to assist. Seal the seam with a touch of water if needed.
- Cut rolls: Use a string of floss to slice the rolled dough into 1-inch wide rolls. Slide the floss under the roll and cross your hands in opposite directions for a clean cut.
- Second rise: Place the cut rolls in a greased or parchment-lined baking pan. Brush the tops with the remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow to rest for 30 minutes while preheating the oven to 350°F (180°C).
- Bake: Remove plastic wrap and bake the rolls for about 25 minutes or until they turn lightly golden on top.
- Prepare glaze: In a small bowl, mix 1 cup powdered confectioners sugar with 1 tablespoon unsweetened almond milk, adding more milk as needed for desired consistency. Pour the glaze over the hot cinnamon rolls before serving.
Notes
- Ensure the almond milk is lukewarm when proofing yeast to avoid killing the yeast.
- Kneading time may vary depending on humidity and flour type; dough should be smooth and elastic.
- You can let the rolls rise in a warm, draft-free spot; turning on the oven light is often enough to create warmth.
- Using dental floss is the cleanest way to cut cinnamon rolls without squashing them.
- Adjust glaze thickness with more or less almond milk to your liking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan cinnamon rolls, cinnamon rolls, vegan breakfast, plant-based dessert, cinnamon sugar rolls
