My husband comes from a family of 10 and for each person’s birthday they would get homemade cinnamon rolls, which the rest of us were lucky enough to partake in devouring these huge and incredibly yummy, sugary creations.
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We have now been together almost 20 years and with all those birthdays over that time has meant we’ve had lots of opportunities to consume this heavenly baked good.
My husband and I now have our own little family and a few years ago we transitioned to a plant based diet and I really wanted to keep the cinnamon roll deliciousness alive for our crew so I tweaked the recipe to fit our dietary needs.
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I could say it’s been laborious trying to perfect the recipe but who could honestly say eating cinnamon rolls is hard work? I hope you enjoy this family favorite as much as we do!
Vegan Cinnamon Rolls
Ingredients
- 2 tbsp yeast
- 3 tbsp + 1/4 cup Sugar
- 1/2 cup + 9 tbsp warm water
- 1 cup hot water
- 1 tbsp salt
- 3 tbsp ground flaxseed
- 1/2 cup melted vegan butter
- 1/2 cup softened button, divided I set this on my counter at the beginning of process so it's ready to go by the time I need it
- 6-7 cup flour *see note below
- 2 tbsp + 1 cup coconut milk Thai Kitchen brand is my go to
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1.5 tbsp cinnamon
Instructions
For the Cinnamon Rolls
- In a small bowl combine 2 Tbsp yeast, 1 Tbsp sugar and 1/2 cup warm water, let is sit until bubbly, between 5-10 minutes
- In another small bowl make your flax eggs by combining 3 Tbsp ground flaxseed and 9 Tbsp water. Stir and let sit for about 10 minutes. It will be thick when ready
- While you’re waiting for your yeast to activate and flax eggs to come together, melt 1/2 cup vegan butter
- In a large bowl add melted butter, 1 cup coconut milk (I mostly use the cream part and very little liquid), 1 cup very hot water, 1 scant Tbsp salt, 2 Tbsp sugar and flax eggs, mix and then add yeast mixture, mix again. Mix in 6-7 cups of flour
- Once a soft dough is formed cover your bowl and leave it in a dry, warm place until it doubles in bulk. In our house this takes about an hour. It should be nice and bubbly
- While you’re waiting for your dough make your cinnamon sugar filling by stirring together 1/4 cup organic sugar, 1/2 cup brown sugar and 1.5 Tbsp cinnamon
- On a lightly floured surface turn the dough out and knead about 10 times working as little flour in as possible. If your dough is really sticky and wet add a little more flour
- Roll dough out to an 18”x24” rectangle. I have a pie mat that has measurements on it but a ruler works too
- Spread 1/4 cup softened butter on dough and sprinkle with cinnamon sugar mixture
- From the long end roll up your dough and mark with a sharp knife or pastry scrapper 12 lines along the top of your roll. You can cut the ends off first if you want them all to be even but we’re not super picky in our house so we leave them on. Once the 12 lines are marked you can use a knife, pastry scraper or string to separate your 12 rolls. Grease two baking sheets and put 6 cinnamon rolls on each one, then flatten them slightly with your hand and let them rise, uncovered, for 20-30 minutes
- While waiting preheat your oven to 325 degrees
- Bake for 20-23 minutes, they will be very lightly browned since there is no egg.
For the Frosting
- 1/4 cup very soft butter, 1/2 C sugar, 1 Tbsp milk, 1/2 C sugar, vanilla, 1/2 C sugar, 1 Tbsp milk, 1/2 C sugar
- Frost when warm but not hot
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