So I know today is Labor Day and I should be posting something BBQ or summer party-ish… which is what I was totally planning on doing. I swear.
Until I made these cinnamon rolls on Friday.
And OMG. omgggggggg! Total when Harry Met Sally moment, these little buns are killer.

Table of Contents

Just close your eyes a minute…can you smell the warm cinnamon rolls baking in your oven?? Taste the creamy sugary glaze and tender sweet dough…bursting with warm cinnamon-y raisins…. Now open your eyes. If you’re staring at a bowl of instant oatmeal I am sorry.

Because I just polished off the last of these even though they’re like 3 days old – and I’m pretty sure the fruit fly invasion that has taken over my kitchen has bred their new generation on them. I do not care.

I found this recipe in one my very favorite vegan cookbooks, Chloe’s Kitchen – this girl know her sh**. Seriously. Her vegan baking is out of this world. I barely messed around with her ingredients because her recipe is pretty much perfection. And I don’t usually like to post recipes that aren’t mainly my own, but I just couldn’t resist sharing this one!

How to Make Vegan Cinnamon Rolls

Step 1 : To Make the Dough

Heat the soy milk, 1/2 cup sugar, salt, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch.
While butter is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.

Step 2 : To Make Filling and Assemble Rolls

Lightly great a 9 x 13-inch pan.
Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine brown sugar, sugar, and cinnamon in a small bowl. Brush melted margarine evenly over surface of dough. Spread cinnamon sugar mixture over margarine and finish with raisins.
With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between. Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Preheat oven to 375 degrees.
Bake, uncovered, for 20 minutes. Let the rolls cool about 10 minutes before putting on the glaze.

Step 3 : To Make the Glaze

Combine powdered sugar and water in a medium bowl and stir with a whisk unit smooth. Drizzle glaze over warm cinnamon rolls.
Serve immediately and store extra rolls in an airtight container at room temperature for up to 2 days.

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !

Ooey Gooey Vegan Cinnamon Rolls

Recipe by Mary FloerkeCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

Soft, sweet, and sticky vegan cinnamon rolls made with simple plant-based ingredients—perfect for breakfast, dessert, or a fun baking day with kids!

Ingredients

For the cinnamon roll dough
1 cup vanilla soymilk
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon salt
8 tablespoons vegan margarine (I like Earth Balance)
1 teaspoon pure vanilla extract
1/4 cup warm water, about 110 degrees
1 envelope active dry yeast
4 1/2 cups all-purpose flour, plus extra for rolling
For the filling
3/4 cup packed brown sugar
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 1/2 tablespoons vegan margarine, melted
3/4 cup raisins
For the glaze
1 cup powdered sugar
2 tablespoons water

Directions

To Make the Dough
Heat the soy milk, 1/2 cup sugar, salt, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch.
While butter is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.
To Make Filling and Assemble Rolls
Lightly great a 9 x 13-inch pan.
Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine brown sugar, sugar, and cinnamon in a small bowl. Brush melted margarine evenly over surface of dough. Spread cinnamon sugar mixture over margarine and finish with raisins.
With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between. Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Preheat oven to 375 degrees.
Bake, uncovered, for 20 minutes. Let the rolls cool about 10 minutes before putting on the glaze.
To Make the Glaze
Combine powdered sugar and water in a medium bowl and stir with a whisk unit smooth. Drizzle glaze over warm cinnamon rolls.
Serve immediately and store extra rolls in an airtight container at room temperature for up to 2 days.

Notes

After the unbaked rolls have risen in the 9 x 13 pan, they can be covered in plastic wrap and refrigerated overnight to bake the next day.
Flour Matters: Spoon flour into your measuring cup and level it off for accurate measuring. Too much flour can make the dough dry.
Overnight Option: After placing the rolls in the baking dish, cover tightly and refrigerate overnight. Let them come to room temperature before baking.
Frosting Tip: For a thicker glaze, use less plant milk. For a pourable icing, add a bit more until it’s just right.