Vegan Cinnamon Rolls Recipe


The method to Delicious and Easy Cinnamon Rolls for a New Healthy Vegan Lifestyle – (Vegan Diet, Vegan Recipes, Weight Loss, Vegetarian)

Serves: Makes 16 large rolls

For rolls with a surprising likeness to the gooey brand found in malls worldwide, look no further. This recipe has absurd amounts of everything, from margarine to cinnamon. Trust it, and you’ll be rewarded with sweet, yeasty dough swirled with syrupy filling. Keep dental floss at hand for easily slicing the dough into rolls.



  • ⅓ cup water, at room temperature
  • 1 (¼-ounce) package yeast
  • 1 cup nondairy milk
  • ½ cup sweet potato puree, or cooked mashed sweet potato
  • 1 teaspoon vanilla
  • ½ cup (1 stick) margarine, melted and cooled slightly
  • 4 ¼ cups all-purpose flour
  • ½ cup sugar
  • 3 tablespoons vital wheat gluten
  • ¼ teaspoon sea salt


  • ½ cup margarine, at room temperature
  • 1 cup brown sugar
  • 4 tablespoons cinnamon


  • 4 ounces nondairy cream cheese
  • ½ cup (1 stick) margarine
  • 2½ cups powdered sugar
  • ½ teaspoon lemon zest


Generously grease a 14-inch round, 2 9 by 9-inch square, or 2 9-inch round baking pans, and set aside.

Make the dough:

combine the water, yeast, and a small pinch of sugar to proof the yeast. Afer 2 to 5 minutes it should appear slightly foamy. Add nondairy milk, sweet potato, margarine, and vanilla in that order, stirring well to combine. Set aside. Place the flour, sugar, wheat gluten, and sea salt in the bowl of a food processor. On the dough setting, pulse dry ingredients several times. With the processor running, slowly pour the liquid mixture into the feed tube. Pulse until the dough clumps together and just begins to clean the sides of the processor. Allow it to rest 2 minutes for the gluten to relax and the dough to absorb its moisture. Continue processing until the dough is sticky and shiny, but not too warm, as this can kill the yeast and prevent rising. Alternatively, use a handheld mixer to combine the liquid ingredients with the dry. Once it gets unwieldy and stiff, turn it out and knead by hand for 4 to 6 minutes. The dough will be sticky and a bit difficult to manage; resist the temptation to add extra flour. bread Place dough in a large oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap, and allow it to double in size (this will take 1 to 3 hours, depending on temperature, altitude, and so on). Punch the dough down, and gather the risen edges into the punched center; you’ll have a ball with an indentation in the center. Allow it to rest for several minutes, and get on with the assembly.

Make the icing:

with a handheld mixer, beat the nondairy cream cheese and margarine until smooth. Gradually add the powdered sugar, and continue beating for 10 to 12 minutes. Stir in lemon zest. The icing can be made several days in advance and refrigerated.

To assemble:

on a lightly floured surface, roll the dough into a 15 by 24-inch rectangle, with the long side facing you. If the dough shrinks, let it rest for 3 to 5 minutes; this will allow the gluten to relax. Spread with softened margarine, keeping a clean 1-inch border at the edge closest to you. Let the dough relax again while you prepare the rest of the filling. In a medium bowl, combine brown sugar and cinnamon. Scatter this mixture evenly over the dough, keeping the 1-inch edge clean. Using your hands or a rolling pin, gently press the sugar mixture into the margarine. Beginning at the end farthest from you, tightly roll toward yourself, lifting and stretching as you go. Start at one side, and roll to the other, then back again. You should end up with a 24-inch-long log of dough. Get some dental floss (any flavor will do). Slide it under the log about 1½ inches, then pull the ends together to create neat edges. Repeat at 1½-inch intervals. You should have 16 rolls. Place the rolls 1 inch apart in prepared pans. Cover with a clean kitchen towel, and allow them to double in size, about 1 hour. At this point, the rolls can be covered loosely in plastic and refrigerated overnight. Bake in a 350° F oven for 15 to 20 minutes (5 more if refrigerated), until cinnamon rolls are lightly browned and still in. Allow them to cool 5 to 10 minutes, then slather with icing while warm. Serve right away.

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