The ultimate easy vegan cinnamon rolls recipe – wonderfully fluffy and made with only 6 simple ingredients. Simply delicious!
- In a large bowl combine 210g plain flour, 7g yeast, 20g sugar, and a pinch of salt. In a large jug combine 80ml plant milk with 20ml rapeseed oil and set aside.
- In a small saucepan whisk together 20g flour with 90ml plant milk over low heat. Continue to whisk until you get a thick sticky mixture. Remove from the heat immediately.
- Add the liquids from the jug plus the sticky flour mixture to the dry ingredients and stir to combine with a wooden spoon. Once it becomes too sticky to mix, switch to your hands. Transfer to a floured surface and knead with your hands for 2-3 minutes, until you get a smooth dough.
- Shape into a large ball and place the dough back into the lightly greased bowl. Cover with a damp tea towel and place in a warm place for 90 mins to rise.
- Once the hour elapses, place the dough on a lightly floured surface and knead for 30 seconds. Use a rolling pin to gently roll the dough into a rectangular of about 1cm thickness.
- In a small bowl, combine the caster sugar cinnamon, and a little water into a spreadable mix. Spread it across the dough rectangle and use a pizza cutter to cut the dough into 3-4cm thick strips. Gently use your fingers to roll up each strip into a cinnamon roll.
- Place the rolls onto a lined baking tray 2 inches apart and cover with a damp teatowel once more. Allow them to rest for 30 minutes. After 20 minutes, preheat your oven to 180C.
- Remove the towel and transfer your cinnamon rolls to a baking dish – I’ve used a greased cast-iron pan on this occasion, but you can also use a round cake tin or an oven dish of your choice. Place the rolls loosely next to each other with 1-2cm space between them.
- Place the cinnamon rolls in the oven and bake until golden for about 12-15 minutes.
- In the meantime whisk up your glaze by combining the icing sugar with a little plant milk – only add a tiny amount of liquid at a time and stop adding more, when the glaze is thick, but pourable.
- Allow for your vegan cinnamon rolls to cool for a few minutes before drizzling your glaze on top and serve them warm or cold.
Keep your cinnamon rolls in an airtight container to keep them tasty in the fridge for a few days.
Alternatively, instead of rapeseed oil, you can also use melted extra virgin coconut oil.
If you want your buns to be nice and shiny, you can brush them with a vegan ‘egg’ wash made from 1 part maple syrup, 1 part plant milk.
For an extra crunch, add some chopped nuts to your glaze!
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