Vegan Cinnamon Rolls - Small Batch!

These soft and delicious vegan cinnamon rolls are the ultimate sweet treat - I guarantee no one will even know they are vegan! Making just 6 rolls, this small batch recipe creates big, soft, fluffy rolls with a gooey cinnamon sugar filling and finished with a sweet, simple icing.

Course Dessert

Cuisine American

Dietary & Allergen Dairy Free, Egg Free, Vegan, Vegetarian

Prep Time 25

Cook Time 30

Rising Time 1 30

Total Time 2 25

Servings rolls

Calories 329kcal

Author Sally

Equipment

Ingredients

For the cinnamon roll dough:

7 grams yeast
2 tablespoons white sugar/granulated sugar
125 ml dairy free milk warmed
340 grams plain flour/all purpose flour
¼ teaspoon salt
60 grams dairy free plain yoghurt
2 tablespoons dairy free butter melted and cooled
½ teaspoon vanilla extract

For the cinnamon sugar filling:

3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 ½ tablespoons dairy free butter

For the icing:

60 grams icing sugar
1-2 tablespoons dairy free milk
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

In the bowl of a stand mixer with the dough hook attachment fitted, combine the 7 grams yeast, 2 tablespoons white sugar/granulated sugar, and warmed 125 ml dairy free milk. Stir gently and set aside for 5–10 minutes, or until the mixture becomes foamy.
To the bowl, add the 340 grams plain flour/all purpose flour and ¼ teaspoon salt and begin mixing. Add the 60 grams dairy free plain yoghurt, melted 2 tablespoons dairy free butter, and ½ teaspoon vanilla extract. Mix on a low speed until the dough comes together. Continue to knead using the mixer for 5 minutes, or until the dough is smooth and elastic. Turn the dough out onto a floured surface and knead again by hand for another 5 minutes to form a smooth and elastic dough. Shape the dough into a ball and place it back into the bowl that has been lightly greased. Cover with a damp tea towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
Mix the 3 tablespoons brown sugar and 2 teaspoons ground cinnamon in a small bowl for the filling. Once the dough has risen, punch it down and roll it out on a floured surface to a 20x30 cm rectangle. Spread the 1 ½ tablespoons dairy free butter over the dough, leaving a small border around the edges, and evenly sprinkle over the cinnamon sugar mixture. Using a pizza cutter, slice the dough into six equal strips. Roll each strip into a tight spiral to form individual rolls. Arrange them in a lightly greased baking dish and cover with a damp tea towel. Set aside in a warm place to rise for 30 minutes.
When the rolls have 15 minutes to go in their rise, preheat the oven to 180°C/350°F. Bake the cinnamon rolls for 25–30 minutes, or until golden brown and cooked through.
While the rolls are baking, whisk together the 60 grams icing sugar, 1-2 tablespoons dairy free milk, and ¼ teaspoon vanilla extract to create a smooth icing. Adjust the milk to achieve your desired consistency.
Once the rolls have slightly cooled, drizzle the icing over the top and serve warm.

Notes

See the blog post for full step-by-step instructions, including all my tips for success, and make sure to read through the full recipe before starting.

Nutrition