Cinnamon Rolls

by Vinny
9 Servings
2 hr 30 min

There’s a first for everything and this time it was for baking cinnamon rolls! This is definitely a recipe that is a bit more time consuming but that’s mainly due to the waiting time to let the dough rise. Other than that, I’m happy with the way these buns turned out! They were super soft, moist and gooey on the inside — just the way a cinnamon roll should be. As you can probably tell in my photo, my rolls did not come out even. This was because I did not roll out the dough evenly into a rectangular shape for step number 5, so please make sure you do in order to achieve consistent rolls!

Recipe details
  • 9  Servings
  • Prep time: 2.5 Hours Cook time: 30 Minutes Total time: 2 hr 30 min
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  • 1 tsp sugar + 1/3 cup sugar (KEEP SEPARATE)
  • 1/2 cup warm water
  • 1 tbsp active dry yeast
  • 1/4 cup oat milk or other plant-based milk
  • 2 tbsp vegan butter
  • 1/2 tsp salt
  • 1 egg or egg replacer
  • 2 cups + 1/2 cup all-purpose flour (bread flour will work better if you have it!)
  • 1/3 cup vegan butter
  • 1/2 cup brown sugar
  • 2 tsp cinnamon

Mix the teaspoon of sugar and water in a large bowl. Stir in the yeast and let the mixture sit for 10 minutes.
Melt the two tablespoons of vegan butter and oat milk together in a large microwave safe bowl until melted. Once cooled, mix in the 1/3 cup of sugar and salt. Add this mixture to the yeast mixture and whisk well.
Add in your egg replacer or egg. Stir in 1 cup of flour at a time until your mixture forms a dough and is not too sticky. You may need more or less flour.
Knead the dough on medium speed on a stand mixer for 8 minutes or with your hands for 8-10 minutes. The dough should be smooth and elastic.
Roll out the dough into a rectangular 16x8 inch shape. The more even your shape is, the more even your rolls will look.
Melt the 1/3 cup of vegan butter in a microwave and brush it over the rolled dough. In a small bowl, mix the brown sugar and cinnamon together and sprinkle evenly on top of the rolled dough.
Tightly start rolling the dough (this is important, if you do not roll it tightly the cinnamon mixture will drip to the bottom as the rolls bake) from the long side from one end to the other. Pinch the edges to properly seal the roll.
Prepare a 9-inch round pan lined with parchment paper. Cut the rolled dough into 9 equal pieces and place onto your prepared pan. Cover the pan and place in the fridge for at least 2 hours (I kept mine in overnight).
Preheat the oven to 350°F (or 175°C). Bake the cinnamon rolls for 20 to 30 minutes, the tops should be golden brown. Here is the icing recipe I used:
  • If you want the cinnamon roll to taste fresh each time you eat it, simply microwave it for 5 to 10 seconds to turn them gooey again!