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Cinnamon Rolls

Here’s a great vegan version for you to make for your family and/or friends to enjoy.

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Servings
1 roll
Calories Cholesterol Sat Fat Carbs
221 0mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
5.5 Water saved (gallons) [animal consumption only]
21.6 Manure (pounds) not deposited into the environment
24.2 Grains / feed (pounds) not consumed by animals
53.0 Methane (gallons) not created by animals
648.7 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 2 hours
Ingredients
For the dough:
  • 1 pkg yeast (active dry)
  • 1/2 C water (warm)
  • 1/2 C soy milk (warm)
  • 1/3 C granulated sugar
  • 1/3 C buttery spread (melted)
  • 1 tsp salt
  • 1 egg replacer
  • 3-1/2 C flour (unbleached all purpose)
For the topping:
  • 1/4 C buttery spread (melted)
  • 1/2 C granulated sugar
  • 4 tsp cinnamon
For the glaze:
  • 2 C powdered sugar
  • 2 Tbsp soy milk
  • 1 tsp vanilla
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 2 hours
Ingredients
For the dough:
  • 1 pkg yeast (active dry)
  • 1/2 C water (warm)
  • 1/2 C soy milk (warm)
  • 1/3 C granulated sugar
  • 1/3 C buttery spread (melted)
  • 1 tsp salt
  • 1 egg replacer
  • 3-1/2 C flour (unbleached all purpose)
For the topping:
  • 1/4 C buttery spread (melted)
  • 1/2 C granulated sugar
  • 4 tsp cinnamon
For the glaze:
  • 2 C powdered sugar
  • 2 Tbsp soy milk
  • 1 tsp vanilla
Servings
1 roll
Calories Cholesterol Sat Fat Carbs
221 0mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
5.5 Water saved (gallons) [animal consumption only]
21.6 Manure (pounds) not deposited into the environment
24.2 Grains / feed (pounds) not consumed by animals
53.0 Methane (gallons) not created by animals
648.7 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, dissolve the yeast in the warm water. Stir in the milk, sugar, buttery spread, salt, egg replacer, and about half of the flour. Mix until smooth; add in most of the remaining flour.
    In a large bowl, dissolve the yeast in the warm water. Stir in the milk, sugar, buttery spread, salt, egg replacer, and about half of the flour. Mix until smooth; add in most of the remaining flour.
  2. Turn the dough onto a lightly floured board or other surface; knead the dough for about 5 minutes until it is smooth and elastic. Spray nonstick cooking spray into the bowl and return the dough to the bowl; cover with a towel and store in a warm place for about 1-1/2 hours. Punch down the dough.
    Turn the dough onto a lightly floured board or other surface; knead the dough for about 5 minutes until it is smooth and elastic. Spray nonstick cooking spray into the bowl and return the dough to the bowl; cover with a towel and store in a warm place for about 1-1/2 hours. Punch down the dough.
  3. In a small bowl, mix the sugar and cinnamon for the topping.
    In a small bowl, mix the sugar and cinnamon for the topping.
  4. On a lightly floured board or other surface, roll half of the dough into a large rectangle (approximately 15 x 9 inches). Brush on the buttery spread. Sprinkle the cinnamon and sugar mixture over the rolled out dough. Roll the 15-inch side of the dough up tightly. Cut into nine 1-1/2 inch slices. Repeat with the other half of the dough. Place the rolls in two greased square pan slightly apart (or greased large muffin tins); allow the rolls to rise another 40 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown.
    On a lightly floured board or other surface, roll half of the dough into a large rectangle (approximately 15 x 9 inches). Brush on the buttery spread. Sprinkle the cinnamon and sugar mixture over the rolled out dough. Roll the 15-inch side of the dough up tightly. Cut into nine 1-1/2 inch slices. Repeat with the other half of the dough. Place the rolls in two greased square pan slightly apart (or greased large muffin tins); allow the rolls to rise another 40 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown.
  5. While the rolls are baking, mix the glaze ingredients in a medium bowl. While still warm, spread the rolls with the glaze.
    While the rolls are baking, mix the glaze ingredients in a medium bowl. While still warm, spread the rolls with the glaze.
Recipe Notes

Store covered in the refrigerator for up to two weeks; freeze for up to six months.

If desired, you can also sprinkle the dough with finely chopped nuts (e.g., walnuts, almonds or pecans) and / or raisins.

© Mainly Vegan LLC

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