A very simple way to enjoy a classic treat on a vegan diet! Approved by my non-vegan roommates, these vegan cinnamon rolls are perfect for Sunday mornings.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
40 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.

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  • Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.

  • Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.

  • Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.

  • Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.

  • Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.

  • Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.

  • Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.

  • Bake until rolls are golden brown, about 30 minutes.

Cook's Note:

Pecans can be omitted or replaced with another type of nut, or raisins.

Nutrition Facts

456 calories; protein 6.2g; carbohydrates 61.9g; fat 21.8g; sodium 91.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2019
Loved these! Used coffee for the liquid proofed my yeast used molasses and seasonings for the center and chia seeds instead of flax seed. I let it rise a bit longer both times. They came out perfect- except they needed more sugar! I'm thinking dates....I will try it. Thank you for this! It's hard to find good vegan eats! Read More

Most helpful critical review

Rating: 3 stars
02/29/2020
2.28.20 They certainly are easy to make, and I followed the recipe to the letter. Although I liked the flavor of these rolls, the one thing that just didn’t satisfy me was the texture. The turned out somewhat dry and chewy, not soft like an ideal cinnamon roll should be. One criticism I have is that the recipe doesn’t give you any indication on what size the dough rectangle should be (such as 16” x 21”), and that’s important. Also, I chopped up 2 cups of pecans which turned out to be too much on top of the sugar mixture. I stopped at 1 cup, probably because my dough rectangle should have been larger. This recipe has no icing, so I took the photo accordingly. My husband asked “where’s the icing,” so I did go back and made a quick glaze, and gave each roll a drizzle. These were OK, not my favorite on this site, and honestly, doubtful I’ll make again. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/28/2020
2.28.20 They certainly are easy to make, and I followed the recipe to the letter. Although I liked the flavor of these rolls, the one thing that just didn’t satisfy me was the texture. The turned out somewhat dry and chewy, not soft like an ideal cinnamon roll should be. One criticism I have is that the recipe doesn’t give you any indication on what size the dough rectangle should be (such as 16” x 21”), and that’s important. Also, I chopped up 2 cups of pecans which turned out to be too much on top of the sugar mixture. I stopped at 1 cup, probably because my dough rectangle should have been larger. This recipe has no icing, so I took the photo accordingly. My husband asked “where’s the icing,” so I did go back and made a quick glaze, and gave each roll a drizzle. These were OK, not my favorite on this site, and honestly, doubtful I’ll make again. Read More
Rating: 3 stars
01/14/2018
Not bad but could be better. I prefer the giant rolls and I was looking for something for my kids' egg and dairy allergies so I rolled the short way for bigger rolls. They didn't rise as much as I was hoping which may be because of the yeast being mixed with the dry goods instead of on its own with water to activate. Still turned out better than the store bought ones we had a couple of weeks ago and may still give this a shot with tweaks like adding the yeast to water first and cutting the milk in half to make up for the extra liquid. Also waited on preheating the oven since I didn't want it sitting on for 60 min. Read More
Rating: 5 stars
12/29/2019
Loved these! Used coffee for the liquid proofed my yeast used molasses and seasonings for the center and chia seeds instead of flax seed. I let it rise a bit longer both times. They came out perfect- except they needed more sugar! I'm thinking dates....I will try it. Thank you for this! It's hard to find good vegan eats! Read More
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