Oil-Based Vegan Cinnamon Rolls Recipe

Close up of vegan cinnamon rolls with buttercream frosting

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5 from 1 vote

Oil-Based Vegan Cinnamon Rolls Recipe

These white-wheat cinnamon rolls are oil-based and topped with almond flavored vegan buttercream.

Prep Time1 hr 20 mins

Cook Time30 mins

Total Time1 hr 50 mins

Course: Bread

Cuisine: American

Diet: Vegan

Servings: large cinnamon rolls

Calories: 490kcal

Author: Cassidy Reeser, RDN, LDN

Ingredients

Cinnamon Roll Dough

1 tablespoon active dry yeast
1 cup warm soy milk*
1 cup warm water*
3 tbsp white sugar
2 tbsp brown sugar
⅓ cup canola oil
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
4 cups all purpose flour
2 cups whole wheat flour
1 tbsp cinnamon
1 teaspoon salt

Cinnamon Roll Filling

⅓ cup canola oil
¼ cup brown sugar
2 tablespoons white sugar
1 tbsp cinnamon
½ tsp nutmeg

Frosting

2 cups powdered sugar
2 tablespoons vegan butter, softened
2 tablespoons non-dairy milk
½ tsp almond extract

Instructions

Make two flax eggs by combining 2 tablespoons ground flax seed and 6 tablespoons water. Let sit for at least 5 minutes before using.
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.
Add 1 cup of flour at a time, stirring with a wooden spoon or stand mixer until combined. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. If using a stand mixer, continue mixing until the dough is smooth and elastic.
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 that is about 1 centimeter thick and 9x18 inches long. Pour cinnamon roll filling onto the dough, evenly distributing with a spatula.
Roll dough tightly into a log. Using scissors or sharp knife, cut the dough into 12 one inch wide pieces. Evenly space the rolls in a 9x13 or similarly sized baking dish.
Preheat your oven to 350F. Cover the cinnamon rolls with a damp cloth and let rise in the baking dish for another 15-20 minutes, until rolls having noticeably increased in size.
Bake for 30 minutes, until lightly golden.
Use a hand or stand mixer to combine softened butter, non-dairy milk, and powdered sugar, until a thick but spreadable glaze forms. Stir in the almond extract. Frost cinnamon rolls once they are completely cooled.
To store, refrigerate in an air-tight container and heat before serving for best taste. Freeze in air tight container for up to 3 months.

Notes

"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.

You can usually get 10-12 cinnamon rolls from this dough, depending on how thickly you cut them. The above pictures are from a 10x10 inch pan, but a 9x13 inch or similarly sized will also work.

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