Cinnamon Rolls
Cinnamon Rolls
Here’s a great vegan version for you to make for your family and/or friends to enjoy.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 18
Serving Size 1 roll
Prep Time Cook Time Passive Time
45minutes 30minutes 2hours
Cinnamon Rolls
Cinnamon Rolls
Here’s a great vegan version for you to make for your family and/or friends to enjoy.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 18
Serving Size 1 roll
Prep Time Cook Time Passive Time
45minutes 30minutes 2hours
Ingredients
For the dough:
  • 1pkg yeast (active dry)
  • 1/2C water(warm)
  • 1/2C soy milk(warm)
  • 1/3C granulated sugar
  • 1/3C buttery spread(melted)
  • 1tsp salt
  • 1 egg replacer
  • 3-1/2C flour (unbleached all purpose)
For the topping:
  • 1/4C buttery spread(melted)
  • 1/2C granulated sugar
  • 4tsp cinnamon
For the glaze:
  • 2C powdered sugar
  • 2Tbsp soy milk
  • 1tsp vanilla
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.
  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.
  3. 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.
  5. 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
Nutrition Facts
Cinnamon Rolls
Amount Per Serving
Calories 221 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 188mg 8%
Potassium 16mg 0%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 21g
Protein 3g 6%
Vitamin A 0.3%
Vitamin C 0%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
5.5 Water saved (gallons)
21.6 Manure not deposited (pounds)
24.2 Grains / feed not consumed (pounds)
53.0 Methane not created (gallons)
648.7 CO2 not released (pounds)
.004 Animal lives saved