Cinnamon Rolls are a staple dessert for brunches, parties or simply relaxing at home. Cinnamon rolls can be labor intensive though, between the proofing, spreading, cutting, and baking. I’ve slimmed this recipe down to the basics, so you get all of the sweet and rich flavors of cinnamon, butter, and sugars without the additional effort.
Vegan, fluffy and most importantly, easy Cinnamon Rolls can be baked in a regular oven pan or cast iron skillet, and topped with sweet icing.
Are Pillsbury Cinnamon Rolls vegan?
Many cinnamon rolls sold in grocery stores and bakeries contain whey, dairy-based butter, milk, and/or eggs.
Pillsbury Cinnamon Rolls are no exception. Unfortunately they contain whey. Unless otherwise noted, assume cinnamon rolls at smaller bakeries and shops also contain animal products. That’s where this recipe comes in!
How do I make cinnamon rolls in advance?
If you want to easily make cinnamon rolls in the morning, you should prepare the rolls in a container the night before, and place in the freezer. Follow steps 1 through 10, then cover and place in the freezer overnight.
When you want to make the cinnamon rolls, either the next day or up to a month from when you made the dough, place the rolls in a 350° F for up to 25 minutes.
Details
11 rolls
1.5 hours
25 minutes
Print
Ingredients
- Dough ingredients
3 cups all-purpose flour
1 cup dairy-free milk
3 tablespoons vegan butter
1 tablespoon oil (for oiling dough bowl and cast iron skillet)
2 + 1/4 teaspoon instant yeast
1.5 teaspoon sugar
1/4 teaspoon salt
- Filling ingredients
1/4 cup brown sugar
1/4 cup sugar
3 tablespoons vegan butter
1/2 tablespoon cinnamon
- Icing ingredients
1/2 cup powdered sugar
2 tablespoons vegan butter
1 tablespoon dairy-free milk
1/2 tablespoon cinnamon
2 teaspoon vanilla extract
Directions
- Heat dairy-free milk and butter until it is around 110 degrees in the microwave or on the stovetop. It should be warm but not steaming hot.
- Pour warmed milk and butter into large mixing bowl, then stir in yeast. Let sit for 10 minutes.
- Set oven to 350° F.
- Make the dough by gradually adding sugar, salt and flour to wet ingredients. It should be fluffy but tough to knead. Resist the urge to add liquid and form into a sphere.
- Take dough ball out of bowl and wash it. Use neutral oil (canola or olive oil) to make sure the dough doesn’t stick to the bowl while it rises.
- Place dough ball back in bowl, cover with a clean kitchen towel or plastic wrap. Place bowl on oven (the warm air coming through the stovetop will help the dough rise).
- After dough has roughly doubled in size, place dough ball on baking mat or parchment paper and roll into a thin rectangle.
- Make the filling by combining sugar, brown sugar and cinnamon in a medium mixing bowl. Warm butter in the microwave or on stovetop.
- Spread melted butter on rectangle, then sprinkle filling on top.
- Starting at the bottom of the parchment paper, tightly roll the bottom end of rectangle towards the top. Flip the parchment paper so the seam of the dough is on the counter.
- Using a knife or string of floss, cut dough into 1.5-inch wheels.
- Place cinnamon rolls on warmed and oiled cast iron skillet or regular oven pan.
- If your cinnamon rolls are not filling up the entire skillet, cover them up and place on top of oven so they poof up further.
- Bake cinnamon rolls in oven for 25 minutes, or until tops are a light golden brown.
- Make the icing by mixing powdered sugar, melted butter, dairy-free milk, cinnamon and vanilla extract. A hand or stand mixer would be ideal, but if you do it by hand use a fork to stir out any clumps.
- When cinnamon rolls have cooled slightly, drizzle icing generously on top. Serve and enjoy!
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