Vegan Cinnamon Rolls

Melt in your mouth cinnamon rolls or sticky buns made without eggs or dairy.

Course baked goods, Breakfast, Dessert

Cuisine American, vegan

Keyword vegan cinnamon rolls, vegan gooey rolls, vegan sticky buns

Prep Time 15

Cook Time 28

Rise time 1 30

Total Time 2 13

Servings

Calories 381kcal

Heat 3/4 cup plant-based milk so it's warm, but not hot. (about 100° F - about 45 seconds in the microwave does the trick) and add it to a mixing bowl with 1 packet of dry active quick-rise dry yeast. Give it a stir and let it sit for a few minutes.
Add 1/4 cup vegan butter, 1/4 cup sugar, and 1/2 tsp salt, and stir again until no clumps of butter remain.
Slowly add 2 1/4 cups of flour, stirring until you get a soft dough that you can hold without it sticking to you. (You may need to add another tablespoon or two of flour until the dough is able to be handled without being sticky.)
Knead the dough on a floured surface for about 3 minutes, until soft but no longer sticky. (At this point, you can put the dough in the refrigerator for up to 4 days and finish the rest of the steps when you are ready.)
Place the dough in an oiled bowl, then flip it over so the dough ball is coated with a thin layer of oil.
Put the dough in a warm spot to rise. (I usually turn on the oven to 150° F for a few minutes to get a little heat in there, then turn the oven off and put the dough in the oven to rise for about 1 1/2 hours.)

Once the dough has doubled (usually about 1 1/2 hours depending on how warm it was when rising) punch the dough down and roll it out on a floured flat surface into a large rectangle about 9x14 inches
In a small bowl, mix 1/3 cup of brown sugar and 2 tsp of cinnamon and set aside.
Melt 3 tbsp of vegan butter and spread it evenly over the dough, then sprinkle it with the cinnamon and sugar mixture.
Tightly roll the dough into a log shape and cut about every 1 1/2 inches to form 9-10 even rolls.

Preheat the oven to 375° F.
Arrange the rolls on a parchment-lined or lightly oiled cookie sheet or pie dish. (Note: If you want beautiful individual cinnamon rolls, bake them separately on a cookie sheet. If you want them to bake together and frost the top of them, bake close together in a pie pan or an 8" x 8" baking dish.)
Bake at 375° F for 25-30 minutes until slightly golden brown on top.

Mix together 1/4 cup of vegan cream cheese, 2 tbsp of vegan butter, and a dash of vanilla extract, and stir until combined.
Add 1 1/2 cups of powdered sugar until a sticky icing is formed, and spread or drizzle it over the cinnamon rolls.

The amount of flour needed may vary slightly. Go by the feeling of the dough more than the measurement. Add just enough flour that your dough is no longer sticky and you can knead it without it sticking to your hands, but still remains very soft.
The warmer the air, the faster your dough will rise. About 80°- 90° F is a great temperature for this. Turn your oven on for about 3 minutes until it is just barely warm, then turn it off. Place the dough in the oven to rise.
You know that your dough is ready to roll out when it has doubled in size.
Don't put more butter and sugar than recommended on the dough, or it will just fall out and make a mess.