Sweet Vegan Yeast Cinnamon Rolls

Hey, friends!

Who’s in the mood for something sweet? I’ve got just the treat for you!

Today, I’m sharing my favorite recipe for vegan yeast cinnamon rolls.

They’re soft, gooey, and bursting with cinnamon goodness. Plus, they’re completely plant-based!

Trust me, once you try them, you’ll be hooked! Let’s roll those doughy beauties!

vegan yeast cinnamon rolls

Suggestions for Ingredient Substitution

For the strong white flour, whole wheat flour can be used to increase fiber content and add a nutty flavor. Use slightly less whole wheat flour, as it absorbs more liquid. All-purpose flour is another option if strong white flour isn’t available. Coconut sugar can replace white sugar for a lower glycemic index and subtle caramel notes. Use the same amount, but expect a darker color in the final product. Plant-based butter can be substituted with coconut oil for a different flavor profile and potential health benefits. Use the same amount, but ensure it’s in a solid state when incorporating into the dough. These substitutions maintain the recipe’s vegan status while offering alternative nutritional profiles and flavor variations.

Preparation Time 30-50 minutes
Cooking Time 25-28 minutes
Total Time 55-78 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3200-3600
  • Protein: 40-50 g
  • Fat: 175-200 g
  • Carbohydrates: 490-520 g

Ingredients

  • 1/3 cup strong white flour
  • 3/4 cup water
  • 3/4 cup plain soy milk (warm)
  • 2 1/4 teaspoons dry active yeast (1 packet)
  • 1/2 cup chickpea liquid (aquafaba, or use more soy milk)
  • 1/3 cup white sugar
  • 1/3 cup plant-based butter (softened)
  • 4 1/2 cups strong white flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 cup brown sugar, packed
  • 3 tablespoons cinnamon powder
  • 1/3 cup plant-based margarine (softened)
  • 1 1/2 cups icing sugar (sifted)
  • 1/4 cup plant-based margarine (softened)
  • 4 oz plant-based cream cheese (softened)
  • 1/2 teaspoon vanilla essence
  • A pinch of salt

Step 1: Prepare the Tangzhong and Proof the Yeast

In a small pan, whisk together water and flour until there are no lumps, then heat over medium heat, stirring often, until it thickens into a paste.

Remove the tangzhong from the heat and let it cool for about 10 minutes.

Meanwhile, whisk together lukewarm soy milk and yeast in a bowl.

Let it stand to proof for 5-10 minutes, or until foamy.

Step 2: Make the Dough

In a large bowl, combine the proofed yeast mixture with aquafaba, sugar, cooled tangzhong, and softened vegan butter.

Whisk together to break up the tangzhong and butter slightly.

Add the bread flour and salt.

Mix to form a shaggy dough.

On a lightly floured surface, knead the dough for 8-10 minutes until smooth and elastic.

Add extra flour as needed if the dough is overly wet or sticky.

Alternatively, use a stand mixer with a paddle attachment for mixing and switch to a dough hook for kneading for 6-8 minutes.

Step 3: First Rise

Transfer the dough to a lightly oiled bowl, turning it to coat.

Cover with plastic wrap or a damp towel and let it rise in a warm spot for about 1 hour, or until at least doubled in size.

This may take longer in a cooler kitchen.

Step 4: Prepare the Filling and Shape the Rolls

When the dough is nearly finished rising, mix together the brown sugar and cinnamon for the filling.

Grease one 9×13” baking pan or two 9” cake pans, or line with parchment.

Roll the risen dough on a clean surface into a large rectangle around 14×20”.

Spread softened butter across the dough, sprinkle with the cinnamon and brown sugar mixture, and pat it down gently.

Roll the dough tightly from the long side into a log.

Trim the ends if desired, and cut the log into 12 rolls using dental floss or a sharp knife for neat slices.

Step 5: Second Rise

Place the rolls in the prepared pan(s).

Cover and let them rise for another 45 minutes to 1 hour until almost doubled in size.

Meanwhile, preheat the oven to 350°F and position the rack in the middle of the oven.

Step 6: Bake and Frost the Rolls

Bake the risen rolls for 25-28 minutes in the preheated oven until golden brown, tenting with foil if they brown too quickly.

While baking, prepare the Vegan Cream Cheese Frosting by beating together softened vegan cream cheese and butter.

Sift in the powdered sugar, add vanilla extract and salt, and beat until smooth and fluffy.

Once done, remove the rolls and cool for about 20 minutes before frosting.

Serve warm for the best experience!

Step 7: Make-Ahead Option

For preparing in advance, line the baking dish with parchment and place the shaped rolls inside.

Cover tightly and refrigerate overnight.

The next morning, let them rise at room temperature for 1-2 hours until puffy before baking as instructed.

Be cautious not to prepare more than a day in advance to avoid moisture pooling.

vegan yeast cinnamon rolls
vegan yeast cinnamon rolls

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