Vegan Cinnamon Rolls
How do you make fluffy vegan cinnamon rolls?
Activate the yeast in warm milk and knead with flour, sugar, cinnamon, and margarine; let it rise until doubled. Roll out the dough, spread with margarine, and sprinkle with cinnamon sugar. Roll it up, cut the rolls, and let them rise for one hour. Bake at 180°C for 25 minutes and glaze while hot.
Originating in the 1920s in Sweden and Denmark, known as “kanelbulle”. These rolls are a soft, fragrant cinnamon delight. They consist of a sweet dough roll with cinnamon and sugar, spread over a thin layer of margarine. The dough is rolled up, cut into individual portions, and baked. They are glazed with sugar or a cream cheese frosting. I have tried many other recipes that include only 1 or 2 teaspoons of cinnamon in the filling, but since I adore it and love rolls with a true cinnamon flavor, I use 4. I assure you the flavor is neither heavy nor overpowering, and I invite you to try them as soon as possible.
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Servings: Makes 14-16 rolls
Ingredients
- 630 g 00 flour (all-purpose)
- 7 g dry brewer’s yeast
- 50 g whole cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt (about 5 g)
- 470 ml warm unsweetened oat plant milk (or soy)
- 110 g plant-based margarine or vegan butter.
Filling
- 80 g margarine
- 90 g whole cane sugar
- 4 teaspoons cinnamon (about 9 g)
- Pinch of vanilla powder
Glaze
- 150 g powdered sugar
- Oat milk as needed
- Pinch of vanilla
Instructions
Start by adding one teaspoon of sugar from the 50 g to the warm plant milk and mix well. Add the yeast, mix well, cover with plastic wrap, and let it rest for about 10 minutes to activate the yeast.
Meanwhile, melt the margarine and set aside.
Separately, sift the flour into a large bowl.
Check that the yeast has activated.
Once activated, pour the milk with the yeast into the bowl with the flour. Add the remaining sugar and the cinnamon. Mix well.
Once the flour has absorbed all the milk, add the melted margarine and the teaspoon of salt.
Mix well.
Place the bowl with the dough inside the oven, turned off but with the light on.
Let it rest until it doubles in volume, about 1½-2 hours.
Once the dough has doubled in volume, remove it and place it on a floured surface. The dough is quite sticky, so sprinkle a little flour on top.
Using a dough scraper, fold it from the right toward the center and then from the left toward the center.
Separately, mix the 90 g of cane sugar, the 4 teaspoons of cinnamon, and the pinch of vanilla powder. Set aside.
With the help of a rolling pin, roll out the dough into a rectangle. If the dough is too sticky, sprinkle with a pinch of flour to help you, but not too much, because that texture is what gives it softness.
Spread the 80 g of plant-based margarine over the rectangle.
Sprinkle the reserved cinnamon mixture over the entire rectangle.
Very carefully and patiently, roll it up.
Once the dough is rolled, cut it into approximately 14-16 portions, or even more if you want to make mini rolls.
In one or two rectangular pans, place a sheet of parchment paper and arrange the rolls spaced apart, as they will need to rest for about another hour.
Preheat the oven to 180°C (350°F). When the rolls have doubled in volume, bake them for 25-30 minutes until golden. If they darken too quickly before they are cooked through, place a sheet of aluminum foil over them.
While the rolls are baking, start preparing the glaze: place the powdered sugar and the pinch of vanilla (optional) in a small bowl. When the rolls are ready, remove them from the oven and let them rest for 5 minutes while you finish the glaze.
Add one teaspoon of plant milk at a time to the sugar and vanilla mixture until you get a semi-liquid consistency. Pour it immediately over the rolls and enjoy them still warm with your tea or favorite drink.
Enjoy your meal!
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- 630 g 00 flour (all-purpose)
- 7 g dry brewer’s yeast
- 50 g whole cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt (about 5 g)
- 470 ml warm unsweetened oat plant milk (or soy)
- 110 g plant-based margarine or vegan butter.
Filling
- 80 g margarine
- 90 g whole cane sugar
- 4 teaspoons cinnamon (about 9 g)
- Pinch of vanilla powder
Glaze
- 150 g powdered sugar
- Oat milk as needed
- Pinch of vanilla