Indulge in the heavenly flavors of freshly baked vegan cinnamon rolls. These soft and fluffy rolls are filled with a gooey cinnamon-sugar mixture and topped with a sweet glaze. Perfect for breakfast or dessert, this vegan version of a classic treat is sure to impress.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsweetened almond milk
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon vegan butter, softened
- 1 cup powdered sugar
- 2-3 tablespoons almond milk
- 1 teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the almond milk, melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth.
- Roll out the dough into a rectangle, about ¼ inch thick.
- Spread the softened vegan butter evenly over the dough.
- In a small bowl, mix together the brown sugar and ground cinnamon.
- Sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring it covers the entire surface.
- Starting from one of the long ends, tightly roll the dough into a log.
- Using a sharp knife, cut the log into 12 equal-sized rolls.
- Place the rolls in a greased baking dish, leaving a little space between each roll.
- Cover the dish with a clean kitchen towel and let the rolls rise for about 30 minutes in a warm area.
- Preheat the oven to 350°F (175°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the glaze by whisking together powdered sugar, almond milk, and vanilla extract until smooth.
- Once the rolls are done, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm cinnamon rolls and serve immediately.
