I love a good cinnamon roll, but let’s face it, they’re loaded with sugar and calories. Yet they are so good! Delicious baked goods don’t need to be loaded with sugar and fat to be delicious. These homemade vegan cinnamon rolls are way better than store bought!
I have extremely fond memories of Pillsbury canned cinnamon rolls from my childhood. My mom used to buy them as a treat and we’d make them on Saturday mornings. They were so simple to make. You just put them in a round pan, baked them, and then topped them with the pre-made icing. But I now know that those bad boys aren’t good for you. It’s been years since I’ve had them, but I can still remember their amazing aroma. Hence my craving for healthy vegan cinnamon rolls!
I’ve always wanted to make my own cinnamon rolls, but always thought they’d have to be so heavy and unhealthy. Recently I found an awesome recipe on the Minimalist Baker, which I adapted into the vegan recipe found below. I made these bad boys with less butter and I added agave to them! I also didn’t use an icing after some contemplation. I’m so glad I skipped it, because they turned out amazing!
Vegan Cinnamon Rolls
- 1 packet instant (or rapid-rise) yeast (2 1/4 tsp)
- 1 cup (240 ml) unsweetened plain almond milk
- 6 tbsp Earth Balance (vegan butter), divided
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups (408 g) unbleached all-purpose flour
- 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided
- 1 tbsp agave
- In a large saucepan, heat 3 Tbsp butter and almond milk. Do not let the mixture boil. Remove from heat when it’s at the temperature of bath water. If it is hotter, let it cool prior to mixing it with the yeast. If it’s too hot it will kill the yeast.
- Transfer to a large bowl and sprinkle yeast on top. Let stand for 10 minutes. After, add 1 Tbsp sugar and salt.
- Add in flour (1/2 cup at a time) and stir as you go. The dough will be sticky. Transfer to a lightly floured surface and knead for a minute, until you form it into a ball. Do not over knead. Clean your mixing bowl, coat with vegetable oil (I used sunflower oil), and add dough. Cover it, set it in a warm place, and let it rise for one hour.
- On a lightly floured surface, roll out your dough into a thin rectangle. Heat up the rest of your butter and spread half of the melted butter on your dough. Then top it with sugar and cinnamon.
- Starting at one end, tightly roll up the dough and situate it on the baking sheet seam-side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position them in a well-buttered 8×8-inch square, or comparable sized round, pan (I got 12 buns). Brush with the remaining butter, drizzle agave on top, and cover with plastic wrap. Put it on top of the oven as it preheats to 350 degrees Fahrenheit.
- Once your oven is preheated (mine takes 15 minutes), place buns into the oven and bake for 25-30 minutes, until golden brown! Let them cool and either serve immediately, or top with your favorite icing!
I opted out of icing these vegan cinnamon buns! They were so amazing and delicious. Since it was just my husband and I eating these, we ended up refrigerating the rest of them. Make sure you reheat these bad boys up prior to serving. You can microwave them for 30 seconds or re-bake them!
These homemade vegan cinnamon buns are better than any store bought ones! They’re also super easy to make! They are not loaded with extra ingredients either. If you’re a baker or cook, you’ll have all of these ingredients already in your cabinets! Try them out for a delicious take on a classic, that will make your kitchen smell amazing!
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Mandi Mellen is Lead Editor, Staff Writer, and Featured Vlogger at BuzzChomp. She’s an actress, writer, and producer. Get lost in her youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, Google+, or Instagram
Vegan Cinnamon Rolls Photo Credits to: Yours Truly!
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