Vegan Cinnamon Rolls

I absolutely love this recipe. Not only because it is ridiculously yummy but also because my husband and children adore it, and seeing them that silly happy, with sticky faces and fingers, really does make my day.

This recipe does involve a little more time on the baker’s part, so I tend to makes these delicious rolls on special occasions. I think it’s nice to have a tradition of certain breakfasts for different events and this is the one I have chosen to do for Easter Sunday breakfast over the last 5 years. 

If you try it, I hope you have huge success with it and that your family love it as much as mine do. A little side note: this recipe isn’t like the traditional American ones where it’s crazy sugary. It is still sweet, but it has a high amount of cinnamon in it. I love the proper cinnamon buns you can get in Northern Europe, where the strong cinnamon flavour comes through and makes it extra special. 

Ingredients

FOR THE YEAST:

• 1/3 cup (80 mL) warm water
• 1 teaspoon (5 g) sugar
• 1 packet / ½ tablespoon (8 g) quick-rise instant dry yeast

FOR THE DOUGH:

• 2 1/2 cups (380 g) white bread flour, plus more for kneading
• 1/3 cup (67 g) vegan butter, melted
• 1/2 cup (125 mL) unsweetened oat milk
• 1/3 cup (73 g) brown sugar
• 1 teaspoon (6 g) salt

FOR THE CINNAMON SUGAR FILLING:

• 1/3 cup (70 g) brown sugar
• 3 tablespoons (20 g) cinnamon
• 1/4 cup (50 g) vegan butter, melted

FOR THE CREAM CHEESE FROSTING:

• 1/3 cup (100g) vegan cream cheese
• 1/2 cup (60g) icing sugar

You will need a 22cm by 30cm dish.

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Method

The rolls

1. Start by mixing the yeast and sugar into the warm water and leave it to stand for 5-10 minutes, until it gets frothy. 
2. Melt your butter and mix in the milk, sugar and salt, then add your yeast mixture and stir well. 
3. Pour the wet mixture over the flour (I do this in a food processor as it’s a sticky dough, but it can be done by hand) and mix/knead it, until it is smooth and shiny.
4. Place your dough in an oiled bowl and leave it, covered with a damp tea towel, in a warm spot for an hour to double in size.
5. Once your dough has doubled in size you will need to get your filling ready. In one bowl mix the brown sugar and cinnamon together and have your melted vegan butter to hand.
6. Roll your dough out so that it is roughly a 30cm by 50cm (it doesn’t need to be a perfect rectangle, it’s a very forgiving recipe) and brush your melted butter over it, leaving an inch border at the bottom.
7. Sprinkle your cinnamon sugar over the butter and then start to roll! You want to roll from the top down, as tightly as you can, and then use the bottom inch of unbuttered dough to seal your cinnamon log. 
8. Grab your dish (I would recommend a 22cm by 30cm one), and grease with vegan butter.
9. Cut your log into 12 even-ish rolls and place them in your dish. I do three wide and four deep in the dish I use.
10. Cover the dish with the wet tea towel again and leave it in your warm place for another 30 minutes, or until the rolls have doubled in size.
11. Preheat your oven to 180C.
12. Once the rolls are ready place them in the preheated oven for 25 minutes until they are lightly golden.
13. Remove, allow to cool slightly and enjoy with cream cheese frosting!

Cream cheese frosting

Mix your vegan cream cheese (I like the Sainsburys one) and icing sugar together. Then spread far too much over your cinnamon rolls and enjoy!

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We hope you find time to give these a try and have a wonderful Easter weekend whatever your plans are.

Livvy and Summer