Vegan Cinnamon Rolls - The Buddhist Chef

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Vegan Cinnamon Rolls

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Description

The BEST cinnamon Rolls in the world are vegan. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one!

Ingredients

For the rolls:
1/2 cup (75 g) raisins, soaked
1 cup (250 ml) plant milk
1 packet (8 g) active dry yeast
¼ cup (50 g) cane sugar
¼ cup (60 ml) vegan butter, melted (plus ¼ cup / 60 ml to brush over the dough)
1 teaspoon (5 ml) salt
2½ cups (375 g) all-purpose flour (plus more for flouring the working surface)
½ cup (100 g) brown sugar
1 teaspoon (5 ml) ground cinnamon
For the glaze
1 cup (125 g) powdered sugar
2 tbsp water

Directions

1
Heat the plant milk in the microwave or in a skillet for 30 seconds to 1 minute, until it’s warm.
2
In a large bowl, combine the warm milk and the yeast *You can also add a tbsp sugar tu help the process.
3
Let rest for 5 minutes, until the top of the mixture is frothy.
4
Add the sugar, melted butter. Stir to combine.
5
Mix the salt with the flour. Add the flour to the milk mixture and knead for 1 minute, or until the mixture comes together in a sticky ball. Add more flour if needed.
6
Cover the bowl with a clean damp kitchen towel and let rest for 1 hour at room temperature.
7
Transfer the dough to a floured working surface and roll out to a 30 x 45 cm (12 x 18 inch) rectangle.
8
Brush the surface of the dough with the remaining butter.
9
Sprinkle with brown sugar, cinnamon then with the raisins.
10
Roll the dough lengthwise, then slice into 9 rounds of equal thickness.
11
Set the rounds flat on a buttered or parchment paper-lined baking sheet.
12
Let rest for 30 minutes more to allow the rolls to rise further.
13
For the rolls: Preheat the oven to 350°F (180°C).
14
Bake for 20 to 30 minutes.
15
For the glaze: In bowl, mix the powdered sugar and water.
16
Remove the rolls from the oven and let cool for a few minutes. Drizzle with the glaze and enjoy.