These cinnamon rolls are to die for, literally. Fluffy, gooey, delicious, soft, tender, cinnamony, and satisfying, you can’t go wrong with these babies. Also, they are the easiest cinnamon rolls ever!

I am more of a light glaze kind of person when it comes to cinnamon rolls, but if cream cheese frosting is your thing, you can totally make that instead. These fluffy cinnamon rolls are perfectly sweet and so heavenly. I honestly think they are the best ever vegan cinnamon rolls.

The best thing about this dough recipe is that it’s totally versatile. Make the dough and turn it into something sweet or savory. Since this dough makes 2 batches, I usually make one into cinnamon rolls and one into pizza rolls. It’s the classic, multi-functional dough recipe that can be made into dinner rolls, cinnamon rolls, pizza rolls, and any other rolls your heart desires.

You can make them the night before and stick them in the fridge covered after you shape the cinnamon rolls. Let it rise in the fridge overnight and take it out 1.5-2 hours before you bake them in the morning. Let the rolls come to room temperature and then stick them in the oven. They will come out just as good and super fluffy.

Now get rollin’ and make these delicious fluffy vegan cinnamon rolls today! Your tummy will thank you later. 🙂 Definitely way better than store bought cinnamon rolls!

Ingredients

For the dough:

5 ¼ cup white bread flour or all-purpose flour
¼ cup organic cane sugar (or granulated sugar)
½ tbsp sea salt
1 ½ tbsp rapid rise/instant yeast
2 tbsp extra light olive oil or any vegetable oil
2 cups warm water

Filling for cinnamon rolls (enough for one batch of dough because this recipe makes 2 batches):

2-3 tbsp melted coconut oil
2 tbsp coconut sugar (or brown sugar)
2 tbsp organic cane sugar (or granulated sugar)
1 1/2 – 2 tsp ground cinnamon

For the light glaze:

1 cup powdered sugar
1-2 tbsp unsweetened plain almond milk (or any non-dairy milk)

Instructions

To make the dough, combine the dry ingredients in a large mixing bowl (I used my KitchenAid mixer bowl). Add the oil and water. Mix for 1 minute and check consistency (I used my dough hook attachment on my mixer). If dough is too dry, add a bit more water. If dough is too moist, add more flour. You don’t want the dough too sticky. Knead for 5 minutes.
Lightly flour the counter and transfer the dough. Knead a few times and cut the dough in half. Oil 2 big bowls and put each half in each bowl. Cover with a towel and let it rise for 45 minutes to one hour.
While rising, make the cinnamon sugar mixture. Mix the sugars and ground cinnamon together in a small bowl. Set aside.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted coconut oil and then top with cinnamon sugar mixture.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and place in a greased 8×8-inch square pan or comparable sized round pan (you should have about 9 rolls). Brush tops of rolls with remaining melted coconut oil. Set on top of the oven to let rise again for about 30 minutes while you preheat oven to 375 degrees F. (Make the 2nd dough into whatever you want…more cinnamon rolls or something savory.)
Once the oven is hot, bake for 18-25 minutes, or until lightly golden brown. While the cinnamon rolls are baking, make the glaze. Combine the ingredients and whisk until you get the consistency of your liking. Add more almond milk for a thinner glaze or more powdered sugar for a thicker glaze.
Let the rolls cool for a few minutes then drizzle glaze on top. Enjoy!!!

Servings: 9 rolls for 1 batch, 18 rolls for both batches

Author: valeria.chao

Fluffy Vegan Cinnamon Rolls