¼cupsoy milk(or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
3cupsbread flour360g - reserve two tablespoons for when kneading
2 ¼teaspoonsinstant yeastabout 1 packet
¾cupsoy milk not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
⅓cupmelted vegan butter69g
4tablespoonsmelted vegan butter
2ouncesvegan cream cheese bring to room temperature
1teaspoonvanilla extract or vanilla paste
pinchof sea salt
1cuppowdered sugar120g, sifted
In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
Spread your filling all over the top of the dough - going all the way to the edges. Pat it in.
Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
Cover and let rise for about 45 minutes.
You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
Add in the vanilla extract or paste and the pinch of salt.
Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
Thank you to Beth, an incredible reader who commented on my vegan dinner rolls and let me know she made cinnamon rolls with them! Wowed and in awe, my experiments to make vegan cinnamon rolls from a previous recipe of mine began! How to store: These cinnamon rolls will last for up to a week in the fridge; let them come to room temperature before you eat them, or warm them up in the microwave for a few seconds—just enough to heat them slightly without completely melting the frosting.How to freeze: You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen sold, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.