Description
These vegan cinnamon rolls are irresistibly fluffy and filled with a sweet cinnamon-sugar swirl. Topped with a creamy glaze, they’re perfect for brunch or a cozy dessert!
Ingredients
Scale
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ cup almond milk (warm)
- ⅓ cup granulated sugar
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup melted coconut oil
- For the Icing:
- 1 cup powdered sugar
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: Mix warm almond milk, sugar, and yeast in a bowl. Let it froth for 5-10 minutes. Add coconut oil, vanilla, and salt. Gradually mix in flour until a dough forms. Knead for 5-7 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled.
- Make the Filling: Combine brown sugar and cinnamon. Roll out the dough, spread melted coconut oil, and sprinkle the cinnamon-sugar mixture. Roll tightly and cut into 12 pieces.
- Second Rise: Place in a greased baking dish, cover, and let rise for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Icing: Mix powdered sugar, almond milk, and vanilla. Drizzle over warm rolls before serving.
Notes
- For gluten-free options, use a gluten-free flour blend.
- These rolls can be prepared ahead and refrigerated overnight before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 42g
- Protein: 3g