Vegan Cinnamon Rolls

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recipe by Joni Gomes www.foodbyjonister.com

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    381
based on 1 ratings

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 do well with dairy. And though I love eggs (seriously looove ’em) I prefer to eat eggs in the morning for breakfast. It breaks my heart when I see recipes that use 5+ eggs, to me that is a waste so I look for ways to replace eggs with other ingredients or just skip it all together. Lastly, I usually have butter in the fridge for cookie recipes (because my husband is a cookie monster) but when a recipe calls for butter, I prefer using coconut oil. By making these 3 switches when making a dessert, you’ve got yourself a vegan recipe! Most of the time anyway.

recipe updated Nov 27, 2017

Ingredients

  • Almond milk icon
    Almond milk
    1 cup (240ml)
  • Active dried yeast icon
    Active dried yeast
    about ½ tablespoon (6g)
  • Coconut oil icon
    Coconut oil
    ¼ cup (79ml)
  • Sugar icon
    Sugar
    1 tbsp (13g)
  • Salt icon
    Salt
    1 pinch
  • Unbleached flour icon
    Unbleached flour
    3 cups (367g)
  • Sugar icon
    Sugar
    about ½ cup (102g)
  • Ground cinnamon icon
    Ground cinnamon
    3 tbsp (24g)
  • Powdered sugar icon
    Powdered sugar
    1 cup (122g)
  • Almond milk icon
    Almond milk
    2 tbsp (30ml)
  • Lemon zest icon
    Lemon zest
    1 tbsp (11g)

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Lightly floured surface
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl

Step preview

  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 mixture
  9. Transfer content of small bowl to mixture
  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 - 2 hr
  16. Turn out on lightly-floured surface
  17. Flatten into a rectangle
  18. Add sugar and ground cinnamon to a clean small bowl
  19. Whisk until combined
  20. Spread content of lightly floured surface with sugar mixture evenly
  21. Roll into a log
  22. Slice evenly
  23. Grease a clean baking dish
  24. Transfer content of lightly floured surface to baking dish
  25. Cover with plastic wrap
  26. Let rest in fridge
  27. Pre-heat - 190°C
  28. Bake until light golden - 25 min, 190°C
  29. Add powdered sugar, almond milk and lemon zest to a clean medium bowl
  30. Whisk
  31. Transfer glaze to baking dish
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