Our simple vegan cinnamon rolls recipe is made with rapid rise yeast for a quick proof and bake time. Tender and super soft chew to where you will go back for a second… or third.
Cinnamon rolls (or anything with yeast for that matter) have always been daunting to tackle on our own. But we can assure you that the only thing that takes time to master with things like this is patience and knowing when your dough is ready. Our simple vegan cinnamon rolls recipe is made with the odds in your favor so you don’t have to worry.
Our dough comes together quick with just 7 ingredients to combine. We also use rapid rise yeast because 1.) that’s all that we could find 2.) it makes for a quicker rest time to get those buns in the oven
CAN I USE ACTIVE DRY YEAST?
Absolutely, just know you are probably adding 1-2 hours to your time because how active dry yeast works. You know when your rolls are ready when they double in size and pass the poke test.
WHAT IS THE POKE TEST?
The poke test essentially a simple way to figure out if your dough has been rested enough to where it can be baked. You poke your shaped dough and see how much is springs back. You are aiming for a slow spring back with a small indent left from your finger.
WHAT IF MY DOUGH IS SPRINGING BACK QUICKLY?
That means your yeast is still feeding in its environment and rising. It’s producing gas bubbles and your dough is still thriving.
WHAT IF MY DOUGH IS NOT SPRINGING BACK AT ALL?
That is a major sign of being over proofed. Meaning when you bake your rolls they will collapse and not be the fluffy pillowy buns we created for you in this recipe.
Since this recipe is using rapid rise yeast, the rest time is short and guarantees a better window for success. Don’t worry about over proofing so much. Once you get the hang of know your dough you should be making cinnamon rolls flawlessly every time.
We hope you like this recipe. Let us know how you like these cinnamon rolls on instagram by tagging us with @vegiventurer and using the hashtag #vegiventurer.
Simple vegan cinnamon rolls
Ingredients
The Dough
- 3 cups All purpose flour
- 2 tbsp Dark brown sugar packed
- 1 1/2 tsp Quick rising yeast
- 1/4 cup Non-dairy milk
- 1/4 cup Vegan butter Plus 2 tbsp extra for melting
- 1/2 cup Warm water
- 1/2 tsp Kosher salt
The Filling
- 1 cup Dark brown sugar packed
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cardamom optional
- 1/2 tsp Kosher salt
The Frosting
- 1/4 cup Vegan butter room temperature
- 1 tsp Vanilla extract
- 2 tbsp Non-dairy milk
- 2-3 cups powdered sugar
Instructions
To Make The Dough
- Combine flour, dark brown sugar, yeast, and salt into a bowl and mix until well combined.
- In a small sauce pan, melt vegan butter and add non-dairy milk and water to take off the chill and warm all the way through.
- Add your warmed liquid ingredients to your dry and mix until a shaggy dough forms. Once your dough becomes a shaggy mess, move the dough onto a floured surface and knead until the texture is tight and glossy, about 10 minutes.
- Let rest under plastic for 5 minutes. Your dough shouldn't do much during this time.
To Make The Filling
- Combine your filling ingredients into a bowl. Use a fork to incorporate the cinnamon, cardamom (if using), and salt evenly into the dark brown sugar. Set aside until dough has rested.
To Roll The Cinnamon Rolls
- Once your dough has rested, roll out into a 15×10 inch rectangle with the long side facing you. Your dough should be no thicker than 1/4 inch.
- Spread remaining 2 tbsp of melted butter across the dough into an even layer. Sprinkle with brown sugar filling and brush into an even layer with your hand.
- To roll the cinnamon rolls, begin on the long side towards you and roll away towards the opposing long side.
- Divide into three pieces of equal length with a sharp serrated knife or unflavored dental floss. Each portion will make 4 cinnamon rolls. Place in a well oiled cast iron pan.
- Preheat oven to 350°F. While your oven is preheating, let your cinnamon rolls rest for 40 minutes. They will double in size or pass a poke test like discussed above.
To Make The Frosting
- Add butter into a bowl and cream until soft and fluffy. Add your vanilla extract, non-dairy milk, and powdered sugar (starting with only two cups) and bring together with a mixer or whisk. If your frosting is a little loose, add the remaining 1 cup of powdered sugar until the frosting is to your desired consistency.
To Bake The Rolls
- Tent with foil and bake for 30 minutes. Once 30 minutes are up, remove the foil and let your rolls bake for an addition 20 minutes until golden.
- Once out of the oven you can wait to frost or frost right out of the oven for it to melt and glaze. Eat right away or let them cool down the choice is yours.
