1HR Vegan Cinnamon Rolls
Let’s talk Cinnamon Rolls!
2 things I love, homemade cinnamon rolls and a clean kitchen. That being said, I don’t typically make them as they can be somewhat of a mess lol. However, if you cut the process time in half, I instantly start to forget the mess they can make! If you’ve never used your oven to proof or tried 2 packets of yeast with cinnamon rolls, you’re missing out.
By simply popping the dough in the oven to capture that warmer temperature, you cut your proofing time in half. Also, the yeast adds such a softeners to the dough that you don’t see with traditional rolls. Dread the dried out cinnamon rolls? You’re going to love this method!
Let’s talk rolling!
I’ll be honest, I’m not the best at rolling cinnamon rolls. I feel like I can’t get the shape right, the butter can melt making it harder to slice and the list goes on. Full transparency though, it’s not about perfection. I think that’s where many get overwhelmed and pass on making them. I promise you, perfection is overrated. As long as you impart the right flavors aka the filling and ensure the dough is sweet and soft, you’re good! Bonus, my personal favorite slicing hack is to just use a pizza slicer. (true story) The cuts are more uniform, you don’t have to worry about rolling, using a knife etc. It’s just too easy, you have to try it. You’ll thank me later!
When thinking of the next best cinnamon roll recipe, I decided to gravitate towards the classic roll. You can’t have a food blog and not have the staples! While I love putting a fun modern spin on recipes, we still capture that with my quick and easy proofing method and using more yeast. What’s great about this recipe is that you can use this for your base and mix up the flavors as you like. Looking for something more fun? Try these NEW Chocolate Espresso Cinnamon Rolls!
What’s fab about this recipe? Everything! These are made in just an hour, light, fluffy, have minimal proofing time that’s cut in half, require no eggs, are packed with flavor, have notes of cinnamon and vanilla, the frosting is cream cheese based, they are vegan, you can seamlessly cut these with just a pizza cutter and forget the rolling technique, you can make them into traditional size, the double yeast makes for a fluffier cinnamon bun, these are perfect for any season, have a crispy top but a buttery soft inside, and are just amazing with a cup of coffee!
If you love a staple seamless cinnamon roll, you have to try these NEW classic vegan Cinnamon Rolls with cream cheese icing!
Why this recipe is great:
Quick
Easy
Dairy free
Packed with flavor
Buttery Soft
Cream cheese frosting
Perfect for any season!
1hr Vegan Cinnamon Rolls
- Total Time: 1 hr
- Yield: 6 - 12 Rolls 1x
Ingredients
Dough:
- 2 cups almond milk
- 1/2 cup granulated sugar
- 2 packs yeast, (can use quick rise, but not required)
- 1/2 cup vegan butter, melted
- 4 1/2 cups flour, plus more
Filling:
- 1/2 cup softened vegan butter
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
Frosting:
- 8 oz vegan cream cheese
- 1 tsp vanilla or almond extract
- 1 1/2 cups powdered sugar
- 1 tbsp almond milk
Instructions
- Preheat oven to 200 degrees. (for proofing)
- Place almond milk in the microwave for 1 minute or until warm like bath water. If it’s too hot it will kill the yeast.
- In a large bowl combine the almond milk, yeast and sugar. Allow it to activated for at least 5 minutes until it becomes foamy on top.
- To the yeast add the melted vegan butter, salt, and the flour. Stir with a spoon or your hands until it comes together. Add flour about 1/3 cup at a time until it becomes less sticky and pulls away from the bowl.
- Knead the dough on a floured surface for about 4 minutes. Place in a greased bowl and cover with a towel. Place the dough in the preheated oven with door open for about 20 minutes or until doubled in size.
- Preheat the oven to 375. Punch the dough down and roll into a rectangle on a floured surface. The dough should be 1/2 inch thick.
- Combine the filling ingredients in a bowl until smooth and spreadable. Try not to let the butter melt as it will be harder to roll. Spread the filling over the entire dough leaving about 1/2 inch bare.
- For the most seamless method, simply take a pizza cutter and make even strips. Start rolling from one end and place rolls in a 9 by 13 inch casserole dish, or (2) 9-inch pie pans.
- Bake on the second rack to prevent the tops from burning. Bake for 20-30 minutes, until the rolls are lightly golden brown and the centers are cooked through. Place on the top rack for a few minutes to further brown the tops. Place a toothpick in to check it comes out clean. (If your rolls are not cooked through, but the tops are brown, simply cover with tinfoil and put the oven down to 350 and bake until complete.)
- For the icing combine all the ingredients in the bowl of a standing mixer. Mix until smooth. Adjust the consistency as desired.
- Allow the rolls to cool slightly before frosting
Notes
- Overnight method: Once you bring the dough together with flour (step 4), place in the fridge covered until morning. Allow it to come to room temp and rise then continue (2 hrs)
- You can also speed up the process by setting oven to 100 degrees and leaving the dough in there covered once you pull it from the fridge.
- Prep Time: 30 mins
- Cook Time: 30 mins
