Easy Eggless Cinnamon Rolls (vegan)
Servings: 12 rolls
Equipment
- Rolling Pin
Ingredients
Refrigerator Dough Recipe
- 1 ½ pound ball of refrigerator dough, size of melon
Cinnamon Sugar Filling
- 6 tablespoons dairy-free butter, soft
- ⅔ - ¾ cup brown sugar, packed
- 1 - 1 ½ tablespoons cinnamon or chai spice
Vegan Cinnamon Roll Icing (vanilla or lemon)
- 1 tablespoon non-dairy butter, softened
- 1 cup powdered sugar
- 2 tablespoons almond milk or oat milk
- ½ - 1 teaspoon lemon extract + zest (or vanilla extract)
Lemony Vegan Cream Cheese Frosting Option
- ⅓ cup vegan cream cheese (room temperature)
- 3 tablespoons vegan butter (room temperature)
- ¾ cup powdered icing sugar
- ½ teaspoon lemon extract (more to taste) and lemon zest
- pinch salt
Instructions
Cinnamon Roll Dough
- Make a bucket of refrigerator dough up to 14 days in advance of baking. If making the dough fresh on baking day, let it rise until double (about 2 hours) at room temperature. You can use the dough right away (it's sticky though because of the high hydration) - it's much easier to handle after it spends a bit of time in the fridge (at least an hour or two).
On Baking Day
- Pinch off a chunk of refrigerator dough about the size of a melon. On a lightly floured work surface, turn out the dough and form into a quick ball. Let it rest while you prepare the pan and make the filling.
- Lightly butter bottom of pan (helps to hold parchment), add the parchment, then butter the bottom and sides of parchment. This will ensure the cinnamon rolls don't stick.
- If you don't have parchment, generously grease your pan (bottom and sides). Once baked, run a knife along the sides of the pan and turn the cinnamon rolls out onto a serving plate or cooling rack soon after baking (before the sugar hardens ~5 minutes).
Cinnamon Sugar Filling
- Stir the sugar and cinnamon together in a mixing bowl.
Rolling the Dough
- Using a floured rolling pin, roll the dough (on a lightly floured surface) into a ~12 x 18 rectangle about ¼" thick. Keep the edges as straight as possible, but it does not have to be perfect.
- Lift the edges periodically to be sure the dough isn't sticking. If it is, gently lift and dust lightly with flour to prevent sticking during rolling.
- Baker's Tip: flour your rolling pin by putting flour in your cupped hand and rubbing it along the surface of the rolling pin.
Assembling the Rolls
- Spread the room temperature butter evenly over the dough leaving a small border (1") at one of the long ends for sealing.
- Sprinkle the brown sugar and cinnamon mixture evenly over the butter. Gently pressing into the butter. Sprinkle with nuts or raisins if using.
- Starting at the long end, roll the dough into a tight log - tucking and evening the edges with your hands as you go. Press to seal the edge. Turn seam side down before slicing.
- Baker's Tips: If the dough is sticking as you roll the log, use a bench scraper or spatula to gently release and lift the roll it so it doesn't tear. If the cinnamon roll (log) has become warm and loose, place it in the fridge for 15-30 minutes to firm up before slicing.
- Cut the log (using knife, bench scraper or even dental floss (unflavored), into 9-12 even sized pieces.
- Transfer the cinnamon roll slices to the prepared pan scroll side up leaving some space between. Cover loosely with plastic wrap and a kitchen towel. Place in a warm spot to rise for 30-45 minutes* until puffy and airy (see photo). *May take longer/shorter depending on your kitchen temperature.
Preheat the Oven
- During the last 15 minutes of proofing, preheat the oven to 350º F with the rack in the center position.
Vegan Cinnamon Roll Icing (lemon or vanilla)
- While the cinnamon rolls are proofing (or baking), make either one of the icing variations.
- For the easy icing/glaze: Cream the butter, stir in the powdered sugar. Add the non-dairy milk as needed for desired consistency. Stir in lemon (or vanilla) extract and lemon zest (optional). Store in fridge to chill.
Lemony Vegan Cream Cheese Frosting Option
- Using hand mixer, beat together the softened cream cheese (I use Miyoko's), vegan butter, powdered sugar, and lemon extract.
- Add more powdered sugar as needed for desired consistency. Store in fridge to chill.
Bake and Serve
- Place the cinnamon rolls into a preheated oven for 23-35 minutes until medium golden and the centers are set. The bake time will depend how big you cut the rolls, how hot your oven runs, and the type of pan you choose.
- Allow the rolls to cool for 10-15 minutes then frost, sprinkle with lemon zest, pass the extra frosting, and enjoy!
Notes
Choice of pan for 9 rolls - use 8" round springform pan or 9x9 square.
For 12 rolls - use 9x13 pan (or similar). To be sure your cinnamon rolls don't stick, line the pan with parchment and grease the parchment paper. If you don't have any baking paper, be sure to turn the cinnamon rolls out before the sugar hardens which happens quickly. Store cinnamon rolls at room temperature for 2 or 3 days - covered. In fridge for up to 5 days - but may benefit from a short trip to the microwave to freshen up. For best results - frost only a few cinnamon rolls at a time. Store the frosting and sweet rolls separately - frost before serving.
For 12 rolls - use 9x13 pan (or similar). To be sure your cinnamon rolls don't stick, line the pan with parchment and grease the parchment paper. If you don't have any baking paper, be sure to turn the cinnamon rolls out before the sugar hardens which happens quickly. Store cinnamon rolls at room temperature for 2 or 3 days - covered. In fridge for up to 5 days - but may benefit from a short trip to the microwave to freshen up. For best results - frost only a few cinnamon rolls at a time. Store the frosting and sweet rolls separately - frost before serving.