Description

Deliciously soft and fluffy vegan cinnamon rolls made with plant-based ingredients, featuring a rich cinnamon-sugar filling and topped with a creamy vegan cream cheese icing. Perfect for a sweet breakfast or dessert treat that everyone can enjoy.

Ingredients

Dough

360 ml plant milk (soy milk, unflavored and unsweetened, warmed slightly)
40 g sugar
1 x 8g sachet of quick yeast
600 g plain white flour
½ teaspoon fine sea salt
90 g vegan butter, soft and at room temperature

Filling

120 g vegan butter, soft and at room temperature
140 g soft dark brown sugar
2 tablespoons ground cinnamon

Cream Cheese Icing

50 g vegan butter, soft and at room temperature
80 g vegan cream cheese, at room temperature
1 teaspoon vanilla extract or vanilla bean paste
250 g icing sugar (powdered sugar or confectioners sugar)

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Instructions

Prepare the Dough: In a small bowl, warm the plant milk until it is lukewarm, making sure it is not hot to avoid killing the yeast. Add the sugar and quick yeast, stirring until dissolved. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Mix Dough Ingredients: In a large mixing bowl, combine the plain white flour and fine sea salt. Add the 90 g of softened vegan butter and the yeast mixture. Stir everything together until a dough begins to form.
Knead the Dough: Turn the dough onto a lightly floured surface and knead it for 8-10 minutes. The dough should become smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1 to 1.5 hours until it doubles in size.
Prepare the Filling: While the dough is rising, make the filling by mixing the 120 g of softened vegan butter, soft dark brown sugar, and ground cinnamon together until smooth and well combined. Set aside.
Roll out Dough: After the dough has risen, punch it down to release air, then turn it onto a floured surface. Roll the dough out into a large rectangle approximately 12 by 18 inches in size.
Spread Filling and Roll Dough: Evenly spread the cinnamon-sugar filling over the rolled-out dough. Starting from the long side, carefully roll the dough up tightly to form a log, sealing the edges to prevent the filling from spilling out.
Slice and Arrange Rolls: Slice the rolled dough into 12 even-sized rolls. Place the rolls close together in a greased 9×13-inch baking dish. Cover the dish and let the rolls rise again for 30 to 40 minutes.
Bake the Rolls: Preheat your oven to 180°C (350°F). Bake the cinnamon rolls for 20 to 25 minutes, or until the tops are golden brown.
Make the Cream Cheese Icing: While the rolls are baking, prepare the icing by beating together the 50 g vegan butter, 80 g vegan cream cheese, vanilla extract, and icing sugar until the mixture is smooth and creamy.
Finish and Serve: When the rolls are baked, remove them from the oven and allow them to cool slightly. Drizzle the cream cheese icing over the warm rolls. Serve immediately and enjoy your delicious vegan cinnamon rolls.

Notes

Use unflavored, unsweetened soy milk for best results because it froths well and has a neutral taste.
Ensure the plant milk is lukewarm to activate the yeast properly without killing it.
You can substitute the vegan butter with coconut oil if desired, but flavor may vary slightly.
To soften vegan butter and cream cheese quickly, leave them at room temperature for about an hour before starting.
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls in a microwave or oven before serving to restore softness and warmth.