Vegan Cinnamon Scrolls


It’s here! My first recipe post of this blog i’ve been imagining in my head for so long! But more importantly, VEGAN CINNAMON SCROLLS! That’s what you came here for, right? Soft, doughy buns with a sweet cinnamon sugary centre? thought so.

A lot of cinnamon scroll recipes require them to be made overnight, putting in lots of work, waiting on them to rise and refrigerate overnight. Who has time for that? We want cinnamon rolls, and we want them NOW! These sweet little buns will be made start to finish in about 1 hour only and are just as delicious as they appear. Be warned, the smell that will fill your kitchen while they’re baking is beyond tempting. One more reason why you should make these (if you weren’t already convinced) is that these require no mixer OR food processor! Minimal equipment, few ingredients and 100% vegan scrumptiousness.

Okay let’s talk about how these cinnamon rolls are possible in just 1 hour. By doubling the usual amount of yeast used in the dough, they are able to rise more, and rise quicker. So by taking a few shortcuts and manipulating a few things, we can still create delicious, soft, fluffy cinnamon rolls in just a fraction of the time it would normally take.

What makes these cinnamon scrolls vegan? Well, by removing anything that contains animal products, in this case the butter, eggs, and milk. I used coconut oil as the fat, and warm water instead of milk. The eggs you don’t even notice are missing! Even if you are not a vegan, you could make these and love them. I took a batch of these into work to share with my coworkers and they were gone in record time, definitely a crowd pleaser with so many variations that can be done with them!

I hope you enjoy, and please tell me how you like them if you give this recipe a try!

Processed with VSCO with m5 preset


41/2 tsp. (2 packets) rapid rise yeast

1 cup warm water (30-35°)

1/3 cup melted coconut oil

1 tsp. salt

2 1/2 cups all-purpose flour

1/4 cup + 1 tsp. sugar

2 T. melted coconut oil

1 T. cinnamon

1/2 cup brown sugar

1 1/2 cups powdered sugar

2-3 T. water

1/4 tsp. vanilla extract

1 Warm up the water until it is between 30-35°C. It should feel like warm bath water. Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes to activate. After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If there is no change, toss it and use fresher yeast.
2 Add the coconut oil, salt, 2 cups of flour, remaining sugar, and stir until the mixture comes together. Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl, but is still soft and slightly sticky. Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl. Set aside while you prep the filling. 
3 Combine the cinnamon and brown sugar in a small bowl and mix together. Dust the counter with more flour, and turn the dough ball out onto the floured surface. Roll dough out to a rectangle about 12×16 inches. Spread melted coconut oil over the rolled out dough, leaving a boarder of about 1 inch around the edges free from oil. Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move it around so that it evenly coats the oiled dough.
4 Use your rolling pin to gently roll over it to press the sugar into the dough.Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the two uneven ends where there is no filling. Slice rolls off about 1 1/2 inch thick and place them in a greased 9×9 inch pan. You should get around 12 rolls. Cover with plastic wrap and set somewhere warm to double in size, for about 20-30 minutes (I set my on the stove when the oven is preheating).
5 Preheat oven to 180°C. Once rolls have puffed up and doubled in size, bake them for about 25 minutes. If you like them doughy, take them out around 20 minutes. Let them cool for a few minutes before glazing and serving.

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