Cinnamon rolls are a breakfast staple. The only problem? It’s really hard to find a version that’s vegan. But just because you can’t always snag one from your go-to brunch spot doesn’t mean you have to live your life without the sweet treat in it.
Making cinnamon rolls might sound like a lot of work, but it’s easier than you think. Jane Olivia — the plant-based foodie behind the drool-worthy Instagram @earthy.jane — is always sharing delicious recipes on her blog and YouTube channel. So when she came up with her own version of the popular pastry, we knew we needed to make it ASAP. (And you do, too.)
Want to try out Jane Olivia’s recipe for yourself? Here’s exactly how to make her Vegan Cinnamon Rolls.
- 1 packet dry active yeast
- 1 cup warm water
- 1 tbs cane sugar (coconut sugar works as well)
- 2.5 cups of flour (plus some for dusting and if your dough is too sticky)
- 1 tbs coconut oil (or Earth Balance)
- ½ cup vegan butter (coconut oil)
- ¼ cup cane sugar
- ¼ cup brown sugar
- 2 tbs cinnamon
- 5 tbs vegan butter
- 1-3 tbs non-dairy milk
- 1.5 cup powdered cane sugar
- 1 tsp vanilla extract
- In the bowl of your stand mixer or in a large bowl, activate the yeast by mixing the yeast, warm water, and sugar. Let stand for 10 minutes or until frothy on top.
- Melt the coconut oil, but let cool so it isn't hot to the touch (if it is too hot, the oil will kill the yeast).
- Add the oil and the flour and until a soft dough forms. Turn out onto a floured surface and then start kneading the dough for about 3-5 minutes. (If you have a stand mixer, use the dough hook and mix for about 2-5 minutes on medium speed.) The dough should be slightly sticky and spring back when touched.
- In a lightly oiled bowl, add the dough and cover with a towel. Let rise in a dark, warm place for 1-2 hours or until it has doubled in volume. Meanwhile, make your filling by melting the vegan butter and mixing in the sugars and cinnamon.
- After your dough has risen, punch it down and turn out onto a well-floured surface. Roll out the dough with a dusted rolling pin to about ½-1/4 inch rectangle.
- Spread your filling onto the rectangle in a thin, even layer, leaving a 1" edge without any filling. Starting from the clean edge, roll the dough into a log shape. Cut the log into 12 even pieces.
- Place the rolls in a greased 8x8 inch baking dish, leaving a space in between each one. Over once again with a towel and place in a warm, dark space to proof for about 10-15 minutes.
- Preheat the oven to 350 degrees and bake for 25-35 minutes. The rolls should be crispy and golden brown on the outside but soft and fluffy in the inside.
- White the rolls are cooling down a little bit (you should always eat them warm), make the glaze by simply combining the ingredients together until a thick but drizzleable mixture is made.
- When you're ready to serve, dizzle the glaze on while they're warm and enjoy.