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
    759
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
    240ml
  • Active dried yeast icon
    Active dried yeast
    6g
  • Coconut oil icon
    Coconut oil
    79ml
  • Sugar icon
    Sugar
    13g
  • Salt icon
    Salt
    0g
  • Unbleached flour icon
    Unbleached flour
    367g
  • Sugar icon
    Sugar
    102g
  • Ground cinnamon icon
    Ground cinnamon
    24g
  • Powdered sugar icon
    Powdered sugar
    122g
  • Almond milk icon
    Almond milk
    30ml
  • Lemon zest icon
    Lemon zest
    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. Get a clean saucepan
  2. Add almond milk
  3. Heat until lukewarm
  4. Add active dried yeast
  5. Let rest until foamy - 10 min
  6. Get a clean small bowl
  7. Add coconut oil
  8. Melt in microwave - approx 30 sec
  9. Get a clean stand mixer bowl
  10. Add sugar
  11. Add fine salt
  12. Add unbleached flour
  13. Transfer milk mixture to mixture
  14. Transfer oil mixture to mixture
  15. Mix until smooth
  16. Turn out mixture onto lightly floured surface
  17. Knead until dough forms - approx 3 min
  18. Transfer dough to large mixing bowl
  19. Cover with plastic wrap
  20. Let rest until doubled - 2 hr
  21. Turn out on lightly-floured surface
  22. Flatten into a rectangle
  23. Get a clean small bowl
  24. Add sugar
  25. Add ground cinnamon
  26. Whisk until combined
  27. Spread lightly floured surface with sugar mixture evenly
  28. Roll into a log
  29. Slice evenly
  30. Grease a clean baking dish
  31. Transfer lightly floured surface to baking dish
  32. Cover with plastic wrap
  33. Let rest in fridge
  34. Pre-heat - 190°C
  35. Bake until light golden - 25 min, 190°C
  36. Get a clean medium bowl
  37. Add sifted powdered sugar
  38. Add almond milk
  39. Add lemon zest
  40. Whisk
  41. Transfer glaze to rolls
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