Is there anything quite so satisfying as a gooey, warm cinnamon roll? How about a gooey, warm vegan cinnamon roll that’s 100% free of butter?
Enter: the enriched dough of your dreams.
Nothing gets me nostalgic quite like the smell of enriched yeast bread rising in the kitchen. Let’s be clear: this wouldn’t be a cinnamon roll without the yeast. These cinnamon rolls rise immensely well, thanks to our sugar loving friends.
Unlike most “classic” cinnamon rolls, these vegan cinnamon rolls are made with 1/3 wheat flour and 2/3 all purpose flour. As much as I love all purpose flour, sometimes enriched bread needs a little extra something – and the wheat flour does just that.
Cinnamon rolls are usually made with butter, or at least they are in my family. This recipe actually came about because I didn’t have any butter (vegan or otherwise) on hand, but I wanted to make cinnamon rolls. It was snowing and cold outside, so what’s a girl to do? Improvise, of course! It turns out that canola oil is a wonderful substitute for butter. It also cuts down on saturated fats immensely, which is always a pro in baked goods.
Baking vegan cinnamon rolls doesn’t have to be hard!
To the new baker, yeast breads may be intimidating. But enriched dough is always a good place to start: it doesn’t take nearly as much time as a sourdough or white/wheat bread, and it’s pretty easy to knead, thanks to oil/fat.
There are two rises for these cinnamon rolls, the first being ~45 minutes and the second ~15 minutes, depending on the warmth of your kitchen. All in all, these cinnamon rolls are ready in under two hours, which is quite quick for a bread.
The glaze is simple to make, but it’s role in vegan cinnamon rolls is so important. Sweetness is key, and since these cinnamon rolls are a little lower in sugar than your more indulgent variety, the glaze adds a sweet punch. The cinnamon rolls also taste just as rich and delicious without the glaze, if you’re looking to cut down on added sugar.
In under two hours (much of which is down time) you have ooey gooey, sweet and satisfying cinnamon rolls fit for a family or a dozen friends.
- 1 tablespoon active dry yeast
- 1 cup warm soy milk*
- 1 cup warm water*
- 3 tbsp white sugar
- 2 tbsp brown sugar
- 1/3 cup canola oil
- 2 eggs or egg replacers
- 4 cups all purpose flour
- 2 cups whole wheat flour
- 1 tbsp cinnamon
- 1 teaspoon salt
- 1/4 cup canola oil
- 3 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 2 cups powdered sugar
- 1/4 cup soy milk
- 1.5 tsp vanilla extract
In a large mixing bowl, dissolve yeast and sugar in warm water and milk. Cover and let sit for 5-10 minutes, or until yeast is fluffy. Using a wooden spoon or stand mixer, mix in salt, oil, eggs, and cinnamon. Stir in 2 cups of flour, stirring until combined, about 30 seconds. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm area for about 45 minutes, or until doubled in size.
In a small bowl, mix together cinnamon roll filling ingredients. Set aside.
Lightly grease a 9x13 baking dish. When dough is doubled in size, roll out into a large rectangle - the dough should be a little less than a centimeter thick. Pour cinnamon roll filling onto the dough, evenly distributing with a spatula. Roll dough tightly into a log. Using a scissors or sharp knife, cut the dough into 12 one inch pieces, placing each into the 9x13 baking dish. Preheat oven to 350F. Cover the dish with a damp cloth and let rise another 15-20 minutes, or until rolls are near puffing over the edge of the baking dish.
Bake in oven for 30 minutes, until lightly golden. To make icing, add 1 tbsp soy milk at a time to the powdered sugar, until a thin glaze forms. Add vanilla extract. Once cinnamon rolls are cooled, drizzle with icing.
Store in refrigerator in air tight container for up to 7 days. Heat in microwave before serving for best taste. Freeze in air tight container for up to 3 months.
"Warm" water should be ~105-108F, a little hotter than a hot bath. Too cold means the yeast won't be activated and too hot means the yeast will die.
The above pictures show 8 large cinnamon rolls in an 8x11 pan. This recipe works best in a 13x9 pan, as it makes 12 large cinnamon rolls.