There is nothing quite like the smell of fresh baked cinnamon rolls. This recipe is for one dozen delicious vegan cinnamon buns that everybody is sure to love. Seriously, I don’t think I have ever met anybody who doesn’t love a good cinnamon roll. The filling for these cinnamon buns is made with brown sugar and cinnamon, which makes the inside of the rolls perfectly sticky and sweet. I also include extra cinnamon in the dough itself, so you always get a bite that is full of cinnamon flavor.
This recipe for vegan cinnamon buns is:
Vegan
Dairy Free
Egg Free
Nut-Free
Notes
If you prefer your cinnamon buns glazed rather than frosted, simply mix together a splash of dairy-free milk with icing sugar.
Vegan Cinnamon Buns
This recipe for vegan cinnamon buns makes one dozen delicious, egg-free, dairy-free, nut-free cinnamon buns.
Ingredients
Dough
- 1 Cup Soy Milk
- 1 1/2 tsp Active Dry Yeast
- 1/2 Cup Sugar
- 2 1/2 Cups Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla Extract
Filling
- 1/2 Cup Brown Sugar
- 2 tsp Cinnamon
Frosting
- 1/2 Cup Vegan Butter
- 1/2 tsp Vanilla Extract
- 1 tsp Soy Milk
- 2 Cups Icing Sugar
Instructions
Prepare the dough:
Warm up the soy milk in the microwave for 45 seconds.
Sprinkle the yeast on top of the soy milk and let sit for 5 minutes.
Stir the vanilla into the soy milk and yeast.
In a large bowl, sift together the flour, cinnamon, and sugar.
Pour the liquid ingredients into the dry ingredients and stir until combined. Turn the dough into a lightly floured surface and knead until smooth.
Cover the dough with an upside down mixing bowl and let rise for 30 minutes.
While the dough rises, prepare the filling:
Mix together the brown sugar and cinnamon. Set aside.
Prepare the rolls:
On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle approximately 10” x 14”
Sprinkle the filling onto the dough in an even layer.
Roll the dough lengthwise, into a log.
Slice the dough into 12 equal sized rolls and place then facedown in a 9 x 13” baking pan.
Cover with a damp towel and let rise for 1 hour.
Bake at 350°F for 30 minutes.
Remove from oven and let cool for 15 minutes.
While the buns cool, prepare the frosting:
In a large bowl, use an electric beater to whip together the vegan butter, vanilla, soy milk and icing sugar. Whip until smooth and fluffy.
Once the cinnamon buns have had a chance to cool for 15 minutes, spread the frosting over the buns while still in the pan, then let them cool completely.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 74mgCarbohydrates: 55gFiber: 1gSugar: 34gProtein: 4g
