Vegan Soft Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 4 tbsp unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fine salt
- 3 ¼ cups all-purpose flour, plus more for dusting
For the filling
- 3 tbsp unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3 tbsp whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
- ½ tsp vanilla extract
Instructions
- 1
Warm the 1 cup of milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the granulated sugar, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the melted butter, remaining 2 tbsp granulated sugar, and salt to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 1 minute, then increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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