Vegan Brown Sugar Cinnamon Rolls
There’s something undeniably magical about pulling a tray of warm cinnamon rolls out of the oven. And when they’re homemade and take less than 45 minutes from start to finish, you’ll feel like a total star baker without all the fuss. These rolls are soft, gooey, packed with cinnamon-sugar goodness, and come together in a flash. And the best part? There’s no yeast and no proving required and they're dairy-free, eggless and nut-free. Just mix, roll, bake, and enjoy.
Equipment
- Baking Tray
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Buttermilk
- 235 ml Plant Based Milk (1 US Cup)
- 2 tsp White Vinegar
- 100 ml Vegetable Oil (any light oil will work)
- 2 tsp Vanilla Bean Paste (extract also works)
For the Dough
- 330 grams Cake and Pastry Flour
- 30 grams White Sugar
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ½ tsp Baking Powder
For the FIlling
- 75 grams Plant Based Butter
- 55 grams Brown Sugar
- 1 tbsp Cinnamon
For the Glaze
- 120 grams Icing Sugar
- ½ tsp Vanilla Bean Paste (or extract)
- 2-3 tsp Warm Water
Instructions
Make the Vegan Buttermilk
- In a small bowl or jug, combine 235 ml Plant Based Milk with 2 tsp White Vinegar.
- Stir and let sit for 15 minutes to curdle slightly. 💡Tip: This is a super easy way to create a dairy-free buttermilk substitute. The acid reacts with the baking soda and powder to give lift and tenderness to the dough.
Add the Wet Ingredients
- To the buttermilk, add 100 ml Vegetable Oil and 2 tsp Vanilla Bean Paste (or vanilla extract)
- Whisk everything together and set aside. 💡Tip: Vanilla bean paste gives a deeper flavour and those lovely black specks throughout the glaze and rolls.
Mix the Dough
- In the bowl of your stand mixer, add 330 grams Cake and Pastry Flour, 30 grams White Sugar, 1/2 tsp Baking Soda, 1/2 tsp Salt, and 1 1/2 tsp Baking Powder. Mix with the paddle attachment until well combined then make a well in the centre of the dry mix, then pour in the buttermilk mixture.
- Stir slightly, then let your stand mixer do the rest until you get a wet, sticky dough. 💡Tip: This dough should be on the wet side - that's what gives the final rolls their amazing fluffy texture.
Roll Out the Dough
- Lightly flour a piece of parchment paper, then turn the dough out onto it. If it’s very humid (like it often is in my kitchen!), sprinkle a bit more flour over the top and on your hands to make it easier to work with.
- Place another piece of parchment over the dough and roll it into a 10x10 inch rectangle. 💡Tip: Rolling between parchment sheets helps prevent sticking -especially helpful in humid kitchens. It also makes cleanup easier!
Add the Cinnamon-Sugar Filling
- Brush the dough with 75 grams Plant Based Butter or enough to evenly coat. In a small bowl, mix 55 grams Brown Sugar and 1 tbsp Cinnamon, then sprinkle evenly over the buttered dough.
- 💡Tip: If your brown sugar is clumpy, warm it slightly in the microwave or break it apart with your fingers before sprinkling.
Roll and Slice the Dough
- Use the parchment paper to help roll the dough tightly into a log, seam side down. Fold in the ends slightly to keep the filling from falling out when slicing.
- Slice the log in half, then halve each piece again until you have 8 equal rolls. 💡Tip: Halving each time helps keep your rolls evenly sized without measuring.
Bake the Cinnamon Rolls
- Place the rolls onto a parchment-lined baking tray, leaving space in between to allow for spreading. Bake in a preheated oven at 400°F (200°C) for 15-17 minutes, until golden brown.
- 💡 Tip: Don't overbake! They should be golden on top and soft and gooey inside.
Make the Vanilla Glaze
- In a bowl, mix 120 grams Icing Sugar, 1/2 tsp Vanilla Bean Paste. Gradually add 2-3 tsp Warm Water until you reach a drizzling consistency.
- 💡 Tip: You can control how thick or thin your glaze is. I like mine just thick enough to slowly melt over the warm rolls.
Glaze and Serve
- Once the rolls are out of the oven, drizzle the glaze generously over them using a spoon. Let cool for about 15 minutes on the tray - or eat while still gooey and warm!
- 💡Tip: The contrast between the slightly crisp edges and the soft, sweet centre is irresistible! These are best enjoyed warm, but they’re just as delicious the next day when reheated. Pop in the microwave for 15 seconds and enjoy!
Video
Notes
- Yield: This recipe makes 8 cinnamon rolls.
- Storage: if you have enough will-power to save some for another day, pop them in an airtight container at room temperature for up to 3 days.
- Reheating: these cinnamon rolls are best served warm so I recommend reheating them in the microwave in 15-second intervals for that perfect warm hug.
- Need a gluten-free version? Swap the flour for your favourite 1:1 gluten-free flour alternative. You might need to increase the liquid slightly if it feels too dry.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
