These fluffy and homemade vegan cinnamon rolls are sure to be your new favorite breakfast pastry. You can even make these ahead of time and freeze them until you need them!
Why You'll Love This Recipe
- Cinnamon rolls are loved by everybody. Seriously, I’ve never met a person who didn’t like cinnamon rolls. Or, if I did, nobody would admit that out loud.
- Do you really need another reason?
- Okay, okay. They’re fluffy and cinnamon-y and perfectly buttery.
- You can do most of the prep work ahead of time and then freeze these for easy morning breakfasts or a quick brunch.
- How can I make my cinnamon rolls taste extra yeasty? Do an overnight proofing so that the yeasty flavor can build and get extra deep. Instead of doing your first rise in a warm place, store your kneaded dough in a covered bowl overnight in your fridge. Make sure your bowl is double the size of your dough so that it has enough room to rise fully.
- Are these vegan cinnamon rolls freezer friendly? Yes! To freeze your cinnamon rolls, after you cut your rolls, place them on a baking sheet and place in your freezer for a flash freeze. Once the rolls are frozen, you can place them in either a freezer-safe bag or another storage container. To bake, simply place the desired amount of rolls with some space in between for rising on a prepared baking sheet and allow them to come to room temperature. Once they have reached room temperature, you are good to bake and frost as directed below. You can also make and freeze the icing ahead of time. I simply put the frosting in piping bags and freeze. When I bake the cinnamon rolls, I put the bag into a bowl of hot water to thaw.
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Vegan Cinnamon Rolls
- 12 tbsp aquafaba
- 4 tsp ground flax meal
- 11 tbsp warm water
- 3 tsp active dry yeast
- 10 oz soy milk room temperature
- 1 tbsp vanilla extract
- 114 g vegan butter melted
- 908 g all purpose flour
- 114 g granulated sugar
- 2 tsp salt
- 1/2 cup vegan butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tbsp cinnamon
- 8 oz vegan cream cheese
- 4 tbsp vegan butter softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Add aquafaba and flax seed meal to a bowl and stir together. Set aside for 5 minutes to create a binder.
- In a separate bowl, add the warm water and sprinkle the yeast over the top. You want the water to be warm enough to activate the yeast, but not so hot that it destroys the yeast. You can add a sprinkle of sugar over the top to help with activation. Set aside for 5 minutes or so until frothy.
- In a large mixing bowl, or using a stand mixer, combine the dry ingredients (flour, sugar, and salt) for the dough. Mix until combined.
- Make a well in the middle of the dry ingredients and add the aquafaba mixture, the yeast mixture, soy milk, vanilla extract, and melted butter. Mix using the whisk just until the ingredients are combined.
- If using a stand mixer, switch to your dough hook and knead on medium-low for 5 minutes. If kneading by hand, knead for 10 minutes.
- Cover your bowl with plastic wrap and set aside for at least an hour or until doubled in size.
- While the dough is rising, mix together the cinnamon and sugars in a bowl.
Cinnamon Roll Assembly
- Once your dough has doubled in size, you are ready for assembly. Cut the dough in half once and roll one of the halves onto a lightly floured surface . Roll it until it is about 12"x16".
- With the dough sitting landscape (longest sides at bottom and top), use a fork or your fingers to spread half of the softened butter (1/4 cup) over the dough. You want to leave a small margin around the side of the dough farthest from you.
- Sprinkle half of the cinnamon sugar over the dough and use your fork or fingers to gently push the cinnamon sugar into the butter.
- Tightly roll the dough starting with the long side closest to you. Roll away from you. I picture rolling up a sleeping bag.
- Use a very sharp knife to cut the roll into 12 slices and place on a prepared baking sheet.
- ***IF FREEZING THE CINNAMON ROLLS, THIS IS THE POINT WHERE YOU FREEZE.***
- Cover the baking sheet with plastic wrap or a dish towel and allow the rolls to do a second rise in a warm space. This will take between 30 minutes to an hour depending on your environment.
- Uncover and bake at 350°F for 18-20 minutes until just slightly golden.
- While the cinnamon rolls bake, add all of the icing ingredients to a medium mixing bowl and use an electric mixer to mix until smooth.
- Drizzle icing over cooled cinnamon rolls and enjoy!
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.