Vegan Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the dough
- 1 cup plant-based milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 2 tbsp organic cane sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ¼ cup vegan butter, melted
For the filling
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 3 tbsp vegan butter, softened
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Combine the warmed plant-based milk, yeast, and 2 tbsp organic cane sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
- 2
Add the melted vegan butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, adding the remaining flour a tablespoon at a time, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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