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vegan cinnamon roll

Vegan Cinnamon Roll

Revathi Palani
A soft, fluffy and incredibly delicious Vegan Cinnamon Roll made with just a few ingredients including coffee creamer. Perfect when served warm for breakfast.
<br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/cinnamon-roll-ing.jpg" alt="cinnamon roll" width="100%" />
5 from 1 vote
Prep Time 2 hrs
Cook Time 27 mins
Total Time 2 hrs 27 mins
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 stick Vegan Butter (½ Cup) + 2 Tbsp + 1 Tbsp
  • 1 Cup Silk Almond Vanilla Creamer
  • 1 packet Active Dry Yeast
  • ¼ tsp Salt * Refer notes
  • 2 All purpose flour to 2 ½ Cups
  • ¼ Cup Sugar
  • 1 Tbsp Cinnamon powder

Instructions
 

  • First add the vegan butter and Silk Almond Creamer to a pan, heat until butter is melted and the mixture is warm. Do not let the mixture to boil.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-1.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-2.jpg" alt="cinnamon" width="48%" />
  • Turn off the flame and transfer the mixture to a large mixing bowl. Let the mixture cool down to about 100 - 110 F temperature. You can use a candy thermometer or it should be just warm to touch. Add the yeast to the mixture, mix well and left it sit for 10 mins.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-3.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-4.jpg" alt="cinnamon" width="48%" />
  • Now add the salt to the mixture. Add the all purpose flour about ¼ Cup at a time and mix well with a spatula or fork. Stop when you are not able to mix with the spatula. Transfer the dough to a floured surface.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-5.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-6.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-7.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-8.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-9.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-10.jpg" alt="cinnamon" width="48%" />
  • Knead for about a minute or so until the dough comes together. Do not overwork the dough.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-11.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-12.jpg" alt="cinnamon" width="48%" />
  • Transfer the dough back to the mixing bowl. Cover it with a wet kitchen cloth and leave it in a warm, dark place for about 1 to 2 hours. The dough should double in size. Now, transfer the dough back onto a floured surface.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-13.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-14.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-15.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-16.jpg" alt="cinnamon" width="48%" />
  • Use a rolling pin to roll it into a thin rectangular sheet. Melt 2 Tbsp of the butter and brush it on top of the dough. Combine the sugar and cinnamon powder and sprinkle evenly to cover the entire surface of the dough.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-17.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-18.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-19.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-20.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-21.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-22.jpg" alt="cinnamon" width="48%" />
  • Start rolling the dough from the longer end tightly into a log. Use a sharp greased knife to cut the dough into 1.5 inch rolls. Transfer them to a greased 8X8 baking pan.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-23.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-24.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-25.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-26.jpg" alt="cinnamon" width="48%" />
  • Preheat oven to 350 F. While the oven is preheating, cover the dough with the kitchen towel and leave it to raise for 5-10 mins. Melt the remaining 1 tbsp of the butter and brush the rolls with butter. Then, bake the rolls for about 27 mins or until golden on top.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-27.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-28.jpg" alt="cinnamon" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-29.jpg" alt="cinnamon" width="48%" />&nbsp;&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/03/vcr-30.jpg" alt="cinnamon" width="48%" />
  • Let the rolls cool down for a few mins. Enjoy warm.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/cinnamon-roll-1.jpg" alt="cinnamon roll" width="100%" />

Notes | FAQ

- The quantity of flour needed would vary. Hence add little by little and stop when the dough is coming together.
- The rolls are just delicious on their own. However, optionally you can drizzle on some icing on top of the rolls as well. To make a simple icing, mix about 1 - 2 Tbsp of the creamer with ¼ Cup of powdered sugar. Drizzle the icing on top of the cinnamon rolls.
- The icing is however purely optional. Do adjust the quantity of icing as per taste.
- Recipe was loosely adapted from here.
- The vegan butter I used for this recipe already had a bit of salt. hence I ended up using less than ¼ tsp of salt for the actual recipe.
- It is important to have the creamer and butter mixture between 100 - 110 F. If it is any colder, the yeast will not activate. If it is any hotter, it will kill the yeast.