Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

amargolisHobbies

These vegan cinnamon rolls are soft, fluffy, and filled with a gooey cinnamon-sugar swirl that melts into every layer. Made with simple pantry ingredients and no dairy or eggs, they’re perfect for slow weekend mornings, holidays, or whenever you want a comforting, bakery-style treat at home.

The dough comes together easily and rises quickly thanks to rapid-rise yeast, while coconut oil adds richness without overpowering the flavor. Finished with a simple vanilla glaze, these rolls strike the perfect balance between tender, sweet, and indulgent—whether served warm for breakfast or as an afternoon treat.

Rolls & Filling

  • 4½ teaspoons (2 packets) rapid-rise yeast
  • 1 cup warm water (110–115°F)
  • ⅓ cup melted coconut oil
  • 1 teaspoon salt
  • 2½–3 cups all-purpose flour
  • ¼ cup + 1 teaspoon granulated sugar

Filling

  • 2 tablespoons melted coconut oil
  • 1 tablespoon ground cinnamon
  • ½ cup brown sugar

Optional Vanilla Glaze

  • 1½ cups powdered sugar
  • 2–3 tablespoons water
  • ¼ teaspoon vanilla extract

Make the Dough

  1. Warm the water to 110–115°F (it should feel like warm bath water). Pour into a large bowl, add 1 teaspoon sugar and the yeast, stir gently, and let sit for 5–10 minutes until foamy.
  2. Add melted coconut oil, salt, remaining sugar, and 2 cups of flour. Stir until combined.
  3. Add more flour, ½ cup at a time, until the dough pulls away from the sides of the bowl but remains soft and slightly sticky.
  4. Turn dough onto a lightly floured surface and knead briefly until smooth. Place back into a lightly floured bowl and cover while preparing the filling.

Prepare the Filling & Shape Rolls

  1. In a small bowl, mix cinnamon and brown sugar.
  2. Roll dough into a 12 × 16-inch rectangle on a floured surface.
  3. Spread melted coconut oil evenly over the dough, leaving a 1-inch border around the edges.
  4. Sprinkle cinnamon-sugar mixture evenly over the oil and gently press it into the dough.
  5. Starting from the long edge, roll the dough tightly into a log. Place seam-side down.
  6. Trim uneven ends, then slice into 1½-inch rolls. Place rolls into a greased 9 × 9-inch baking dish.
  7. Cover and let rise in a warm place for 20–30 minutes, or until doubled in size.

Bake

  1. Preheat oven to 350°F (175°C).
  2. Bake rolls for 13–15 minutes, until just lightly golden. For softer, doughier rolls, remove closer to 13 minutes.
  3. Let cool slightly before glazing.

Optional Vanilla Glaze

  1. Whisk powdered sugar, water, and vanilla until smooth. Adjust thickness as needed.
  2. Drizzle or spread over warm cinnamon rolls and serve.

Tips & Storage

  • For extra indulgence, add chopped nuts or raisins to the filling.
  • Store leftovers covered at room temperature for 1–2 days or refrigerate for up to 4 days.
  • Warm gently before serving.

Based on recipe found on sprinkledwithjules