Vegan Cinnamon Rolls Recipe
Warm vegan cinnamon rolls are one of those bakes that are a delicious treat at any time of day!
These soft and fluffy vegan cinnamon rolls are filled with a classic sweet cinnamon sugar centre and topped with icing. This is a classic bake that never fails to please.
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You might think these vegan cinnamon rolls are difficult to make, but don’t be daunted by using yeast in your bakes as these are actually so easy to make and are ready in under an hour.
Total Time: 1 hour 15 minutes
Prep Time: 50 minutes
Cook Time: 25 minutes
Servings: 6
Rating:
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 33.333333333333 33.333333333333 ml water
- 10 10 g vegan butter
- 0.16666666666667 0.16666666666667 tsp fast action yeast
- 25 25 g wholemeal flour
- 25 25 g plain flour
- 15 15 g light brown sugar (split into 30g and 60g)
- 0.33333333333333 0.33333333333333 Tbsp ground flaxseeds
- 0.16666666666667 0.16666666666667 tsp ground cinnamon
- 33.333333333333 33.333333333333 g vegan icing sugar
Method
- Put 30g of the vegan spread in the jug and melt in the microwave. Top up with 165ml of warm water from the tap and stir in the yeast with the spoon.
- Combine the flours and 30g of light brown sugar in the large mixing bowl and pour in the yeast/water/butter mixture. Bring together to form a dough with your hands.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, return to the mixing bowl, cover with a tea towel and leave to prove for 20 minutes. After 10 minutes, preheat the oven to 185°C (fan) and grease the loaf tin with vegan spread.
- After the dough has proved for 20 minutes, tip it onto a lightly floured surface and roll it out into a 30cm x 30cm square. Spread the remaining 30g of vegan spread evenly over the dough with the back of the spoon, then sprinkle the cinnamon, flaxseeds and remaining 60g light brown sugar. Roll the dough into a sausage shape.
- Divide the dough into 6 equal pieces (5cm each) and place into the greased loaf tin, spirals facing up. Bake for 20-25 minutes, turning the tin in the oven after 10 minutes.
- Rinse the jug, measure 35ml cold tap water and mix in the icing sugar to make a glaze. Once the loaf has finished baking, allow it to cool slightly before removing from the tin and drizzling with the glaze. Tear apart and enjoy!
Do you love the sweet and salty combination of peanut butter and jam?
Then start your day with a big old stack of these epic vegan peanut butter & jam pancakes!
