Ingredients
Method
Prepare the Dough
- Start by proofing your yeast. In a small bowl, combine the active dry yeast with the warm almond milk (around 100°F, not too hot) and a teaspoon of sugar. Stir gently, then let the mixture sit for about 5–10 minutes. It should start to bubble and foam, indicating that the yeast is activated and ready to work.
- In a large mixing bowl, whisk together the sugar, melted coconut oil (or vegan butter), and the yeast mixture. Once combined, gradually add in the flour and salt. Stir with a wooden spoon until a rough dough begins to form.
- Once the dough comes together, transfer it to a floured surface and knead for about 8–10 minutes. The dough should be smooth and elastic. If it feels too sticky, sprinkle a little more flour as needed. The kneading process helps develop the gluten, which is crucial for that fluffy, chewy texture we all love in cinnamon rolls.
- Place the kneaded dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours. The dough should double in size during this time.
Prepare the Filling
- While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together the brown sugar and cinnamon. Set this aside, but keep the melted vegan butter or coconut oil handy, as you’ll need it soon for spreading onto the dough.
Roll Out and Fill the Dough
- Once the dough has risen, punch it down to release the air and transfer it back onto a floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼-inch thick. The shape doesn’t have to be perfect, but aim for a smooth, even surface for best results.
- Brush the entire surface of the rolled-out dough with the melted vegan butter or coconut oil. Then, evenly sprinkle the cinnamon-sugar mixture across the dough, making sure to get it all the way to the edges for maximum flavor in every bite.
Roll Up and Cut the Cinnamon Rolls
- Starting from one of the longer sides of the dough rectangle, tightly roll the dough into a log. Use your fingers to pinch the seam closed so that it doesn’t unravel during baking.
- With a sharp knife or a piece of dental floss, carefully slice the dough log into 12 even pieces. To use dental floss, slide it under the dough, cross the ends over the top, and pull tight to slice cleanly through the dough without squashing it.
Second Rise
- Place the cinnamon rolls into a greased baking dish, leaving a little space between each roll to allow for expansion during baking. Cover the dish with a towel and let the rolls rise for another 30–45 minutes. They should puff up and fill the gaps in the dish.
Bake the Cinnamon Rolls
- Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them in the oven for 20–25 minutes, or until they are golden brown on the edges and the centers are cooked through.
- While the cinnamon rolls are baking, prepare the glaze.
Make the Vegan Glaze
- In a small bowl, whisk together the powdered sugar, vanilla extract, and almond milk. Start with one tablespoon of almond milk and gradually add more until you reach your desired consistency. The glaze should be smooth and pourable but not too runny.
Glaze and Serve
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 5–10 minutes. Drizzle the glaze generously over the warm cinnamon rolls, allowing it to seep into the crevices. You can serve them warm for the best flavor and texture, or store them for later and reheat before serving.
- Enjoy your delicious, gooey, and sweet vegan cinnamon rolls!