Description
Soft, fluffy, and gooey plant-based Cinnamon Rolls infused with warm cinnamon and natural sweeteners. Perfect for breakfast or a cozy snack, these rolls are allergy-friendly, easy to customize, and bake to golden perfection with a smooth, luscious natural glaze.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1 cup plant-based milk, lukewarm
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup natural sweetener (maple syrup or agave nectar)
- 1/4 cup plant-based butter, softened
- 1 tsp ground cinnamon
- 1/2 tsp salt
Filling
- 1/3 cup plant-based butter, softened
- 1/2 cup natural sweetener (maple syrup or agave nectar)
- 2 tbsp ground cinnamon
- 1 tsp vegetarian Worcestershire sauce (natural)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/3 cup dried cranberries or raisins
- Optional: 1/4 cup melted dairy-free chocolate spread
- Optional: 1/2 tsp ground cardamom or nutmeg
Glaze
- 1/2 cup plant-based milk
- 1/4 cup natural sweetener (maple syrup or agave nectar)
- 1 tsp natural gelling agent
Instructions
- Prepare the dough: Warm the plant-based milk until lukewarm. In a small bowl, combine the yeast with a tablespoon of natural sweetener and the warm milk. Let it sit until frothy, about 5 to 10 minutes. In a large mixing bowl, whisk the flour, salt, and cinnamon together. Add the softened plant-based butter and the yeast mixture. Mix together until a soft dough forms. Turn the dough onto a floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Prepare the filling: While the dough is rising, mix softened plant-based butter with cinnamon and your chosen natural sweetener until well combined. Stir in vegetarian Worcestershire sauce (natural) for subtle depth. If desired, mix in optional nuts, dried fruits, melted dairy-free chocolate spread, or spices to customize your filling.
- Roll and fill: After the dough has doubled, roll it out on a floured surface into a large rectangle, approximately 12 by 16 inches. Evenly spread the cinnamon butter mixture over the dough, covering every corner. Sprinkle additional mix-ins if using, such as nuts or dried fruit.
- Shape the rolls: Starting from one long edge, carefully roll the dough tightly into a log. Slice the log into individual rolls, about 1 to 1.5 inches thick. Place the rolls in a greased baking dish or tray, leaving a little space between them to puff up while baking.
- Second rise and bake: Cover the rolls with a towel and let them rise a second time for about 30 minutes until fluffy and slightly puffed. Preheat the oven to 180°C (350°F). Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through.
- Glaze and serve: While the rolls bake, prepare the glaze by mixing plant-based milk, natural sweetener, and natural gelling agent until smooth. When the rolls are freshly out of the oven and still warm, drizzle the glaze generously over the top so it seeps into every cinnamon swirl. Serve warm, optionally garnished with crushed nuts or a dusting of cinnamon powder.
Notes
- Ensure plant-based milk is lukewarm to properly activate the yeast without killing it.
- Allow the dough to double in size twice for the best fluffy texture.
- Roll the dough evenly for consistent cinnamon swirls in each roll.
- Use fresh or high-quality ground cinnamon for the best flavor.
- Apply the glaze while the rolls are still warm to achieve a sticky, glossy finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cinnamon rolls, plant-based cinnamon rolls, vegan cinnamon rolls, cinnamon swirl buns, natural sweeteners, allergy-friendly baking, dairy-free pastries
