Vegan Cinnamon Rolls

by

Joni Gomes

POSTED March 19, 2021 (LAST UPDATED November 17, 2021)

Serves

8

Total Time

4hrs 36mins

Calories

396

When I make vegan dishes, most of the time it’s not intentional. I switched over to non-dairy (almond preferably) milk about 8 years ago, as I prefer the taste, nutritional value and my stomach simply does not ...

recipe-image

    INGREDIENTS


  • Coconut oil icon
    Coconut oil

    1 tablespoon (about 15 ml)melted

  • Almond milk icon
    Almond milk

    1 cup (about 240 ml)

  • Active dried yeast icon
    Active dried yeast

    1 ½ teaspoons (about 6 g)

  • Coconut oil icon
    Coconut oil

    ¼ cup (about 79 ml)

  • Sugar icon
    Sugar

    1 tablespoon (about 13 g)

  • Salt icon
    Salt

    1 pinchfine

  • Unbleached flour icon
    Unbleached flour

    3 cups (about 367 g)

  • Sugar icon
    Sugar

    ½ cup (about 102 g)

  • Ground cinnamon icon
    Ground cinnamon

    3 tablespoons (about 24 g)

  • Powdered sugar icon
    Powdered sugar

    1 cup (about 122 g)sifted

  • Almond milk icon
    Almond milk

    2 tablespoons (about 30 ml)

  • Lemon zest icon
    Lemon zest

    1 tablespoon (about 11 g)

    METHOD


  • 1. Add almond milk to a clean saucepan
  • 2. Heat until lukewarm
  • 3. Add active dried yeast to the milk mixture
  • 4. Let rest until foamy - 10 min
  • 5. Add coconut oil to a clean small bowl
  • 6. Melt in microwave - approx 30 sec
  • 7. Add sugar, salt and unbleached flour to a clean stand mixer bowl
  • 8. Transfer milk mixture to the stand mixer bowl
  • 9. Transfer melted coconut oil to the stand mixer bowl
  • 10. Mix until smooth
  • 11. Turn out mixture onto lightly floured surface
  • 12. Knead until dough forms - approx 3 min
  • 13. Transfer dough to large mixing bowl
  • 14. Cover with plastic wrap
  • 15. Let rest until doubled in size - 2 hr
  • 16. Turn out on lightly-floured surface
  • 17. Flatten into a rectangle
  • 18. Once flattened, coat with 1 tbsp coconut oil
  • 19. Add sugar and ground cinnamon to a clean small bowl
  • 20. Whisk until combined
  • 21. Spread the sugar-cinnamon mixture evenly on the flattened dough
  • 22. Roll into a log
  • 23. Slice evenly into 8-12 slices, removing the ends
  • 24. Grease a clean baking dish
  • 25. Transfer the slices to baking dish
  • 26. Cover with plastic wrap
  • 27. Let rest in a warm, draft-free zone
  • 28. Pre-heat oven - 190°C
  • 29. Bake until light golden - 25 min, 190°C
  • 30. Add powdered sugar, almond milk and lemon zest to a clean medium bowl
  • 31. Whisk
  • 32. Drizzle the glaze over the cinnamon rolls

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