Vegan Cinnamon Roll

Vegan Cinnamon Roll



For the Dough:

3 cups all-purpose flour

2 1/4 teaspoons active dry yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup unsweetened almond milk, warm

2 tablespoons vegan butter, melted

1 teaspoon vanilla extract

1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

For the Filling:

1/2 cup vegan butter, room temperature

1/2 cup granulated sugar

2 teaspoons cinnamon

For the Frosting:

1 cup powdered sugar

2-3 tablespoons unsweetened almond milk

1 teaspoon vanilla extract


In a large bowl, mix together the flour, yeast, sugar, and salt.

In a separate bowl, mix together the warm almond milk, melted vegan butter, vanilla extract, and flax egg.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for 5-7 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.

Preheat your oven to 375°F.

Roll out the dough into a large rectangle, about 1/4 inch thick.

Spread the room temperature vegan butter over the dough.

Mix together the sugar and cinnamon and sprinkle over the butter.

Roll up the dough tightly, starting from one of the long sides.

Cut the roll into slices, about 1 1/2 inches thick.

Place the slices in a greased 9×13 inch baking dish.

Bake the cinnamon rolls for 25-30 minutes, or until they are lightly golden brown.

While the rolls are baking, make the frosting by mixing together the powdered sugar, almond milk, and vanilla extract.

Once the rolls are finished baking, let them cool for a few minutes, then spread the frosting on top.