Ultimate Homemade Vegan Cinnamon Rolls (Quick, No Yeast)
These are the perfect solution to our quick cinnamon roll prayers for quick and easy ultimate, soft and fluffy Ultimate Vegan Cinnamon Rolls with no yeast, no dairy and no eggs!
Servings: 8 Servings
Calories: 402kcal
Ingredients
Vegan Dough
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter cut into small cubes, use right from fridge
- 1/2 cup + 2 tablespoons non-dairy milk we used unsweetened almond milk
Melted Butter Layer
- 3 tablespoons vegan butter melted
Cinnamon Sugar FIlling
- 1/2 cup organic brown sugar
- 1 1/2 teaspoons cinnamon
Vanilla Icing
- 1 1/4 cups organic powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk we used unsweetened almond milk
Instructions
Vegan Dough
- In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour to get a coarse, grainy texture. Add in the non-dairy milk and stir to combine to make a shaggy dough.
- Knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. If the dough is sticky, add a Tbsp of flour at a time, until it's no longer sticky. Let the dough rest in the bowl for 10 - 15 minutes before proceeding. This allows for the best dough texture, as it will become more stretchy.
- While dough is resting, preheat your oven to 400F (200C). Line with parchment paper or grease an 8" or 9" baking dish. We used an 8" springform pan.
- Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 1/3 to 1/2 of an inch for roll thickness. If you want more cinnamon layers, roll thinner, for thicker cinnamon layers, roll thicker.
Melted Butter Layer
- Pour the melted vegan butter over the rolled out dough and spread evenly over the dough with pastry brush or back of spoon.
Cinnamon Sugar Filling
- In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
Make the Rolls!
- Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut cinnamon rolls by gently sawing with the knife. Start in the middle first and work your way cutting your rolls to get 8 - 10 rolls.
- Place the cinnamon buns in the baking dish, making sure they expand into each other to get soft, fluffy rolls. Keep in mind if they are too far apart, they could get crispy, just a little room between each roll is good for nice pull-apart cinnamon rolls! Bake for 30-35 minutes until puffed up and very lightly golden.
Vanilla Icing
- Combine the powdered sugar, softened vegan butter, vanilla extract and non-dairy milk together in a small bowl using a whisk. Spread the icing over the cinnamon rolls while they're still warm, so the icing melts down into the cinnamon rolls. Enjoy!
Notes
- We made a small batch of cinnamon rolls made in an 8″ springform pan. Could also be made in a 9″ baking pan as well, but if you want a larger batch, just double the recipe.
- Leftovers, leave at room temperature or refrigerate up to 3 days. You can place them in the freezer, with icing , in an air-tight container, then let thaw completely at room temperature as another option, which is a great option!