Easy Breakfast Vegan Cinnamon Rolls
Looking for a sweet and indulgent breakfast treat that's completely vegan? Look no further than these easy and delicious vegan cinnamon rolls! Made with simple ingredients, these rolls are sure to satisfy your cravings for something warm and comforting in the morning. So grab your apron and get ready to bake up a batch of these tasty treats in less than 30 minutes - your taste buds (and your belly) will thank you!
Equipment
- Knife
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Dough
- 240 ml Plant Based Milk 1 US Cup)
- 1 tbsp White Vinegar (15 ml)
- 360 grams Cake and Pastry Flour (3 US Cups)
- 30 grams Brown Sugar (2 heaped tbsp)
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 1.5 tsp Baking Powder
- 100 ml Vegetable Oil (Just over 1/3 US Cup)
- 2 tsp Vanilla Bean Paste (10 ml)
For the Filling
- 75 grams Plant Based Butter (unsalted) (melted)
- 60 grams Brown Sugar (just over 1/4 US Cup)
- 2 tsp Ground Cinnamon
For the Maple Glaze
- 120 grams Icing Sugar (1 US Cup)
- 1 tsp Maple Syrup (5 ml)
- Water to thin
Instructions
Prep
- Preheat your oven to 400°F / 200°C and gather all of your ingredients. You do not need to wait for anything to come to room temperature! Line a 9 inch round cake pan with parchment paper.
To Make the Dough
- Combine 240 ml Plant Based Milk and 1 tbsp White Vinegar in a jug, stir and allow to curdle for 5-10 minutes. Add in 100ml vegetable oil and 2 tsp vanilla bean paste. Stir to combine.
- In a stand mixer bowl, add 360 grams Cake and Pastry Flour, 30 grams Brown Sugar, 0.5 tsp Salt, 0.5 tsp Baking Soda, 1.5 tsp Baking Powder and stir to combine.
- Add the 100 ml Vegetable Oil and 2 tsp Vanilla Bean Paste to the bowl and stir to combine. Switch to the dough hook and stir for 2 minutes.
- Knead on a floured surface then roll out between 2 pieces of parchment paper to roughly 12 inches x 12 inches.
To Make the Filling
- Combine 60 grams Brown Sugar and 2 tsp Ground Cinnamon in a bowl.
- Melt 75 grams Plant Based Butter (unsalted) then brush the melted butter on top of the dough. Then sprinkle on the cinnamon sugar.
- Roll up the dough, like a swiss roll, then cut up into 10 pieces. Don't worry if some of the sugar falls out of the sides. I usually sprinkle extra on top before baking.
- Place the cinnamon rolls in a lined 9 inch cake pan and bake for 15-17 minutes.
To Make the Glaze
- Add 120 grams Icing Sugar and 1 tsp Maple Syrup to a bowl. Stir together then Water to thin to a slightly pourable consistency.
- Drizzle over the warm cinnamon rolls and eat immediately.
Video
Notes
- Yield: This recipe makes 10 cinnamon rolls.
- Storage: Store any leftover cinnamon rolls in an airtight container on the counter for 2-3 days. Warm up in the microwave before serving.
- Flour: To make your own cake and pastry flour, check out my handy flour quick hack.
- Substitutions: Check out the full recipe post to adapt the ingredients for your own dietary requirements.
- Nutrition information is based on 1 cinnamon roll per serving with approximately 10 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 1 RollCalories: 218kcalCarbohydrates: 38.8gProtein: 3.7gFat: 6.6gSaturated Fat: 0.8gSodium: 245mgPotassium: 88mgFiber: 1.6gSugar: 4.3gCalcium: 70mgIron: 2mg
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