I love searching for vegan food recipes to cook on the weekends when I have extra time to spare. This recipe, however, doesn’t take too much time! Better yet? These Cinnamon Rolls really, really hit the weekend spot. Now, you might be thinking, oh, those will probably really take forever to make… Wrong!
They’re ready in just 30 minutes!!
These are literally the most delicious cinnamon rolls I’ve ever tasted. Whoever said vegan food recipes don’t taste good? They clearly haven’t tied these cinnamon rolls!
Now listen, truth be told, I am a cinnamon roll snob. So much so I used to wake up early on the weekend to go to the cafe in town to get the gooiest, sugariest, cinnamon buns around – and most weekends they were sold out by 8am. 🙁 #foodiefail
So when I say these are the most delicious cinnamon rolls I’ve ever tasted you can seriously trust me. Oh and my taste testers all agree.
These, friends, are the cinnamon rolls you make to impress friends, and family … or if you just wanna stay in and chill with a cup of steamy coffee and a book.
Drizzle with this recipe for vegan cinnamon roll icing and you are in for a scrumptious sugary treat! I’m clicking the “breakfast category” for this recipe but part of me wants to click “dessert” as well!
Whoever said you can’t treat yourself every once in a while? 😉
Our favorite cinnamon rolls. They are gooey and buttery and full of cinnamon and love. Bake them this weekend!
- 1 c plant-based milk, unsweetened we used oat milk
- 2 tsp apple cider vinegar
- 2 tsp vanilla we used Madagascar Bourbon
- 6 tbsp vegetable oil
- 2 3/4 c pastry flour
- 3 tbsp organic sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 c organic sugar
- 2 tbsp cinnamon
- 1/3 c vegan butter we used earth balance
- 2 c organic powdered sugar
- 4 tbsp vegan butter
- 1 tsp vanilla extract we used Madagascar Bourbon
- 3-6 tbsp hot water
Preheat the oven to 400 degrees.
Line a baking dish (13x9") with parchment paper and set aside.
Whisk the plant-based milk with the apple cider and set aside for approximately 15 minutes to curdle.
In a seperate bowl, mix the flour with the sugar, baking soda, baking powder and sea salt.
Add the vegetable oil and vanilla to the milk mixture.
Create a well in the dry mixture and slowly fold the wet ingredients in with a spatula to form a dough.
If your dough is too wet simply add more pasty flour, a few tablespoons at a time.
Once the consistency is that of biscuit dough flour your counter and roll the dough with a rolling pin into a 10x10" square.
In a small bow combine the vegan butter with the organic sugar and cinnamon and spread mixture onto the dough.
Once the dough is covered with the cinnamon sugar butter roll into a jelly roll shape and slice into 8-10 pieces.
Carefully transfer the sliced rolls in the baking dish and bake for 15 minutes.
Remove from the oven when they are golden brown and cool on a wire rack for 10 minutes, top with Icing and enjoy!
In a small bowl combine the vegan butter with the powdered sugar and hot water and stir until you reach a desired consistency, adding extra water 1 tablespoon at a time.
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