These cinnamon rolls are free of dairy, eggs, and refined sugar and made in under an hour using instant yeast. They’re super delicious and vegan friendly too!
There’s nothing like the aroma of bread baking in the oven. Yeast, flour, sugar, and milk come together to make such a delicious creation. Cinnamon rolls are the occasional treat we like to make on days we feel like splurging. Christmas morning, birthdays, or just because. There doesn’t always have to be a good reason, as the fact that they’re utterly delicious is reason enough.
These classic cinnamon rolls are given a little twist using coconut sugar and maple syrup as the sweeteners, making these rolls free of refined sugars, but you seriously can’t even tell. I also made these dairy-free/vegan friendly by using dairy-free butter and cream cheese! Looking for another great option? Check out these super yummy vegan cardamon buns…
They’re simple to make and, using instant yeast, can even be ready in under an hour! If you want to make them the night before to enjoy for breakfast, make everything as instructed, but instead of letting rise for 30 minutes, cover the pan and place into the refrigerator. In the morning, let them sit in a warm place for 30 minutes before baking and then bake as instructed. Enjoy!
- 3–4¼ cups (405g–570g) unbleached all-purpose flour, just enough to form a soft dough plus a little more for dusting (can use up to half whole-grain flour—spelt, einkorn, or whole wheat, if you'd like)
- 2¼ teaspoon (.25oz packet) rapid rise or instant yeast
- 1 teaspoon salt
- ¾ cup (177ml) warm almond milk or other milk of choice (approximately 110º F)
- ½ cup (118ml) warm water (approximately 110º F)
- ⅓ cup (80ml) avocado oil or other oil
- ¼ cup (60ml) maple syrup or other sweetener of choice
- ½ cup (113g) softened butter (can use dairy-free)
- ¾ cup (110g) coconut sugar or brown sugar
- 1 heaping tablespoon (9g) cinnamon
- Combine 2 cups of flour, instant yeast, and salt in a mixing bowl. Add warm milk, water, sweetener, and oil, blending until mixture is combined and smooth.
- Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or the rolls will be dry and hard.
- Cover and let dough rest in a warm place for 5 minutes. Meanwhile, combine coconut sugar with cinnamon and set aside.
- Place dough onto a lightly floured surface and roll into a large rectangle.
- Spread softened butter generously over the surface of the dough and top with the cinnamon coconut sugar mixture.
- Beginning at the long edge of the rectangle, tightly roll dough into a log.
- You can use a sharp knife, but I prefer to cut each roll with dental floss, which doesn't flatten them.
- Place a long piece of floss under the middle of the log and criss cross it over to cut the roll in half. (watch the video above for further details)
- Divide each half into six equal portions and place into a greased or parchment lined 13x9 baking dish.
- Cover and let rise in a warm place for 30 minutes. Close to the end of the rising time, preheat your oven to 350ºF.
- Place pan onto the middle rack and bake for 20–25 minutes, just until rolls are lightly golden around the edges and centers are puffed. Don't overbake.
- Remove and let cool slightly before topping with glaze. Makes 12 rolls.
- Blend together cream cheese, softened butter, maple syrup, and vanilla until creamy. Add milk, if needed, to thin the glaze. Drizzle over warm rolls.
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