Easiest Way to Cook Perfect Vegan cinnamon rolls

Vegan cinnamon rolls. Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Fix corners to make sure they are sharp and even. Spread the softened vegan butter evenly over the dough.

Trim off any unevenness on either end. Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) These vegan cinnamon rolls are soft and puffy and packed with cinnamon sugar deliciousness. And I have never been more proud. You can have Vegan cinnamon rolls using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vegan cinnamon rolls

1. You need 6 tablespoons of vegan butter or margarine.
2. You need 2 1/4 teaspoons of instant dry yeast.
3. It's 250 ml of vegan milk of your choice (I went with soy milk).
4. You need 100 grams of sugar.
5. It's 1 pinch of salt.
6. It's 385 grams of flour.
7. Prepare 250 grams of finely chopped walnuts (optional).
8. It's 1 tablespoon of ground cinnamon.

Hahaha, seriously though, I thought it would be quite a big deal to make cinnamon rolls from scratch, but really it's so easy. These tender vegan cinnamon rolls are bursting with ooey-gooey spiced filling and smothered in sweet vanilla glaze. Perfect with a cup of tea! The buns can be assembled a day in advance and then popped in the oven just before serving.

Vegan cinnamon rolls step by step

1. Add the vegan butter and the milk to a pan and heat them up until the butter is melted..
2. Cool down the butter mixture to a bathing temperature (not too hot or you will kill the yeast) and then add in the yeast. Mix the yeast in and then leave that for 10 minutes to activate. You should get lots of bubbles at the end of the 10 minutes..
3. Add the sugar and the salt to the yeast mixture and stir gently..
4. Add the flour to the mixture 1 cup at a time (aprox. 100 grams) and when you cannot stir the mixture anymore, get your fingers dirty and take it out onto a floured surface. You might not need the entire flour quantity..
5. You want to have a sticky but somewhat manageable dough at this step. Knead the dough for a couple of minutes and then oil a bowl, form the dough in a ball shape and place it in the bowl. Place a clean cloth on the bowl and leave it to rest for an hour in a warm place. I chose a sunny spot in my kitchen but anything will do. At the end of this hour, you should have a dough that is twice in size..
6. Preheat your oven to 180C. Roll the dough on a floured surface in a thin layer (half an inch or less) in a square shape. Brush it with some melted vegan butter and then add the sugar and cinnamon. I’ve also added diced walnuts but anything could work here, there’s no rules!.
7. Roll the dough up. I’ve previously cut my square into 2 pieces for easing this step..
8. Cut the dough rolls into 1.5 inch pieces, place them in a pan previously layered with a baking sheet. Brush the rolls with vegan butter..
9. Bake the rolls for about 30 minutes or until lightly brown..

Roll your cinnamon buns: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns. SERVING AND STORING VEGAN CINNAMON ROLLS. Serve the cinnamon rolls warm with glaze. These cinnamon rolls are a delicious part of any holiday brunch alongside a vegan quiche, roasted potatoes, fresh fruit, and a Bloody Mary.