Vegan Cinnamon Rolls with Maple Glaze
In short: Soft, fluffy cinnamon rolls made without eggs or dairy, finished with a maple glaze. A reliable yeast dough that makes 12 rolls. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 355 kcal
These cinnamon rolls show that you do not need eggs or dairy for a soft, pull-apart crumb. Plant milk and a little oil make the dough tender, vegan butter and cinnamon sugar swirl through the middle, and a maple glaze finishes them. The method is the same as for any yeast roll, with a thorough knead and two rises. Most people never guess they are vegan.
Instructions
- Whisk the warm plant milk, oil and granulated sugar together in a large bowl. Sprinkle over the yeast and leave for 5 minutes, until foamy.
- Add the flour and salt and knead with a dough hook for 8 minutes, or by hand for 10 to 12 minutes, until smooth and soft. Cover and leave in a warm spot for 60 to 75 minutes, until doubled in size.
- Grease a 23 x 33 cm (9 x 13 inch) baking dish. Roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle. Spread it with the vegan butter, scatter over the brown sugar and cinnamon, roll up tightly from a long edge and pinch the seam.
- Cut the log into 12 rolls and set them cut side up in the dish. Cover loosely and leave for 30 to 40 minutes, until puffy and touching. Heat the oven to 180°C (350°F) during the last 15 minutes.
- Bake for 22 to 26 minutes, until golden and the center roll reads 88°C (190°F) on an instant-read thermometer. Cool in the dish for 10 minutes.
- Whisk the icing sugar, plant milk, maple syrup, vanilla and salt until smooth and thick but pourable. Drizzle over the warm rolls.
Tips
- Dough without eggs can feel stiffer, so knead it fully: 8 minutes with a dough hook or 10 to 12 by hand. It should turn smooth and slightly tacky, and you should resist adding extra flour.
- Warm the plant milk to about 40°C (105°F), comfortably warm to the touch and not hot. Hot liquid kills the yeast, and the dough will not rise.
Questions and answers
Which plant milk is best for these rolls?
Soy or oat milk give the best browning and the softest crumb. Use a plain, unsweetened one. Almond milk works too but gives a slightly paler, drier roll.
Can I use vegan butter in the dough instead of oil?
Yes. Melt 60 g (1/4 cup) vegan butter and use it in place of the oil. The rolls will taste slightly richer.
Can I freeze them?
Yes. Freeze baked rolls, wrapped tightly and without glaze, for up to 2 months. Thaw at room temperature, warm them for 10 minutes at 160°C (325°F) and glaze before serving.
How long does it take to make Vegan Cinnamon Rolls with Maple Glaze?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Vegan Cinnamon Rolls with Maple Glaze?
About 355 kcal per serving, with 5 g of protein, 63 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 63 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 33 g |
| Sodium | 245 mg |
Estimated values, calculated from the ingredients.
