What makes this Vegan Cinnamon Roll Recipe the BEST?
Get ready to bake the most delicious homemade Vegan Cinnamon Rolls recipe that can also be made gluten-free! These cinnamon rolls were created for the intention of using them for a special occasion. Make this recipe for Valentine’s Day, a birthday or after a long week of work.
I tested this recipe over 10 times by now to make sure you get the perfect ratio of ingredients! This recipe is the best because the texture and taste is on point: fluffy, gooey, slightly stretchy and moist.
I took it to another level by adding Bakery On Main’s Dark Chocolate Sea Salt clusters on top of this beautiful pink icing. This addition gives it that extra texture, or as I like to say.. extra OOMF!
Baking cinnamon rolls is therapeutic and basically an art! So I recommend making a date out of it. Get your family, roommates or significant other on board and make it a fun activity! I love pouring a glass of wine, turning on some music and baking with my husband. It truly is great for the soul!
Tips & Substitutes:
Making this vegan cinnamon roll recipe gluten-free is not difficult! I highly recommend using Bob’s Gluten-Free 1 to 1 flour as it’s my favorite gluten-free flour to bake with. However, if you are not avoiding gluten please use regular all-purpose flour.
Want to use Oat Flour?
Using oat flour will make these higher in fiber and more diabetes-friendly. Please note that this version will not rise as much, therefore making the finished product less “fluffy” and a bit more flaky. The taste is still amazing though and no significant change there overall!
For gluten-free: 3 cups all purpose GF flour and 2 cups Oat Flour. You can also choose to do 5 cups all-purpose GF flour for a more authentic texture.
This is how the oat flour cinnamon rolls came out:
Brown sugar can be substituted with regular cane sugar or sugar in the raw.
I highly recommend using Earth Balance as your vegan butter. It is the closest to regular butter in taste and texture! I also like Miyoko’s butter (2nd to Earth Balance).
I have not tried any other plant-based milk with this recipe but I can’t see why they wouldn’t work. I’m sure soy or oat milk would both work great.
You won’t regret making these supers soft, gooey, fluffy, vegan cinnamon rolls! They are perfect for a sweet vegan dessert.
1/2 cup vegan butter, melted
1 packet of active dry yeast
2 cups unsweetened almond milk
1/4 cup brown sugar
5 cups all-purpose flour (for gluten-free or oatmeal option, see notes above)
1 teaspoon salt
3/4 cup vegan butter, melted
1 cup of brown sugar
2 tablespoons ground cinnamon
1 1/2 cup icing sugar
2 tablespoons almond milk
1/4 teaspoon beet powder
@bakeryonmain Dark Chocolate Sea Salt Granola (Crumbled)
(Skip steps 1 and 2 if not using oatmeal.) Add Bakery on Main rolled oats to a blender and blend until 1 cup of oatmeal is formed.
Add the oatmeal to a bowl with all-purpose GF flour or regular flour.
Add room temperature almond milk and vegan butter to another bowl and microwave for 1 minute or until slightly warm. Avoid boiling or getting too hot.
Add the butter and almond milk mixture to a large mixing bowl and add active dry yeast. Let stand for 8-10 minutes.
Add brown sugar and salt to the melted butter, almond milk, and yeast mixture after 8-10 minutes. Mix well.
Begin adding the flour mixture to the wet ingredients in 1/2 cup increments until a slightly sticky but firm dough texture forms.
Knead the dough for no more than 1 minute. Lightly coat with canola or avocado oil and return to mixing bowl. Cover with plastic wrap and let sit at room temperature for 30 minutes to an hour.
While the dough is rising, prepare the filling ingredients. Mix in the cinnamon and brown sugar and let it rest. Measure out the butter and set it aside, it doesn’t melt yet.
Preheat the oven to 350 F (176 C).
On a lightly floured surface, roll out dough to about 1/4 inch thick that is rectangular in shape.
Soften the butter and add to the brown sugar/cinnamon mixture. Add the mixture to the dough in a rectangular shape. Distribute evenly.
Roll the dough tightly and place the seam side down. Cut the dough into 1.5-inch sections with a serrated knife or string. Place in a buttered 8×8-inch skillet and spread a little more butter on top.
Bake for 25-30 minutes or until golden brown. While baking, whip the frosting and crumble the dark chocolate granola. Once done, let it cool for 5-7 minutes, and then add the frosting and the dark chocolate sea salt crumbles.