Description
Delight in these soft, fluffy 1 Hour Vegan Cinnamon Rolls, made entirely without dairy or eggs. This quick recipe uses warm soy milk, vegan butter, and cream cheese to create a luscious dough and creamy icing. Perfectly spiced with cinnamon and brown sugar, these rolls are baked to golden perfection in just about an hour, making them a fantastic vegan treat for breakfast or dessert.
Ingredients
Dough
- 2 cups unsweetened soy milk
- 1/2 cup granulated sugar
- 2 packets (4 1/2 tsp) Quick Rise Yeast (e.g., Red Star)
- 1/2 cup vegan butter, melted
- 1/2 teaspoon salt
- 4 1/2 cups all purpose flour, plus more as needed
Filling
- 6 tablespoons softened vegan butter
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
Icing
- 8 ounces vegan cream cheese (e.g., Trader Joe’s or Kite Hill)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- Optional simple icing: 1 cup powdered sugar, 2 tablespoons soy milk, 1/4 teaspoon vanilla extract
Instructions
- Warm the Soy Milk: Heat the soy milk in the microwave for 1 minute and 30 seconds until warm like bathwater, ensuring it’s not too hot to avoid killing the yeast.
- Activate the Yeast: In a large bowl, combine the warm soy milk, granulated sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy on top, indicating activation.
- Make the Dough: To the yeast mixture, add melted vegan butter, salt, and 4 1/2 cups of flour. Stir until the dough begins to come together, then add more flour in 1/3 cup increments if needed, until it pulls away from the bowl sides but remains soft and slightly sticky.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 3-4 minutes until smooth and elastic. Place it back into the bowl, cover with a towel, and let it rise in a warm place for 20 minutes. A warm oven set at 170°F then turned off is ideal, with the door cracked and dough inside.
- Preheat the Oven: Set the oven to 375°F to prepare for baking.
- Roll the Dough: Lightly flour a clean counter, punch down the risen dough, and roll it out into a large rectangle about 1/2 inch thick. Use flour to prevent sticking while rolling.
- Add the Filling: Spread softened vegan butter evenly over the dough, leaving a 1-inch border. Sprinkle brown sugar followed by ground cinnamon evenly across the butter layer.
- Shape the Rolls: Starting from the long edge closest to you, roll the dough tightly into a log. Place seam side down and trim off the ends. Slice the log into 12 equal rolls and arrange them in a lightly greased 9×13-inch dish or two 9-inch pie pans.
- Bake: Bake the cinnamon rolls for 20 to 30 minutes until they turn lightly golden brown and the centers are fully cooked.
- Prepare the Icing: While baking, beat vegan cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy using a hand or stand mixer. Alternatively, whisk together powdered sugar, soy milk, and vanilla for a simpler icing option.
- Cool and Serve: Allow the rolls to cool for 10 minutes after baking before drizzling with the icing. Serve warm and enjoy your vegan cinnamon rolls!
Notes
- Ensure soy milk is warm but not hot to properly activate the yeast.
- Adjust flour as needed for dough consistency; it should be soft and slightly sticky but manageable.
- Use quick rise yeast for faster proofing and quicker overall preparation.
- The oven warming method is a great trick to create the perfect environment for dough rising.
- You can substitute soy milk with another plant-based milk if preferred.
- For a simpler icing, mix powdered sugar with soy milk and vanilla without cream cheese.
- Store leftovers in an airtight container; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
