Vegan Cinnamon Rolls Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Almond milk: A dairy-free milk alternative that adds moisture and a slight nutty flavor.

Coconut oil: Used in both the dough and filling for its rich texture and subtle sweetness.

Sugar: Adds sweetness to the dough and helps activate the yeast.

Active dry yeast: Essential for the dough to rise and become fluffy.

Brown sugar: Provides a deep, caramel-like sweetness in the filling.

Cinnamon: The star spice of the filling, giving the rolls their signature flavor.

When kneading the dough, make sure to do so on a lightly floured surface to prevent sticking. Knead until the dough is smooth and elastic, which usually takes about 5-7 minutes. This helps develop the gluten, giving your cinnamon rolls a better texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the rolls denser.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative for almond milk.

• coconut oil - Substitute with olive oil: Olive oil is a healthy fat that can replace coconut oil, though it may impart a slightly different flavor.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can replace sugar, adding a unique flavor and moisture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast and does not need to be dissolved in liquid first.

• brown sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index and can replace brown sugar.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• coconut oil - Substitute with vegan butter: Vegan butter can replace coconut oil, providing a similar texture and richness.

• Allow the cinnamon rolls to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cinnamon rolls in an airtight container. They can be kept at room temperature for up to 2 days.

• If you need to store them for a longer period, refrigerate the cinnamon rolls in an airtight container. They will stay fresh for up to a week.

• To freeze the cinnamon rolls, wrap each roll individually in plastic wrap. This helps to prevent freezer burn and keeps them fresh.

• Place the individually wrapped cinnamon rolls in a large, resealable freezer bag or an airtight container. Label the bag with the date for easy tracking.

• Frozen cinnamon rolls can be stored for up to 3 months. When you're ready to enjoy them, thaw them overnight in the refrigerator.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed cinnamon rolls on a baking sheet and cover them with aluminum foil. Warm them in the oven for about 10-15 minutes or until heated through.

• For a quicker option, you can microwave the cinnamon rolls on a microwave-safe plate. Heat them on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you prefer a gooey texture, drizzle a bit of almond milk or melted coconut oil over the cinnamon rolls before reheating. This will help to keep them moist and delicious.

• Enjoy your vegan cinnamon rolls with a cup of coffee or tea for a delightful treat!

• Preheat your oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place a cinnamon roll on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as this can make the roll tough.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cinnamon rolls in the air fryer basket, making sure they are not touching. Heat for 3-5 minutes, checking frequently to ensure they don't overcook.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat and add a small amount of coconut oil. Place the cinnamon rolls in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through.

• If you prefer a steam method, place the cinnamon rolls in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the rolls soft.

• Mixing bowl: A large bowl used to combine the warm almond milk, melted coconut oil, and sugar, and to mix the dough.

• Whisk: Used to mix the almond milk, coconut oil, and sugar thoroughly before adding the yeast.

• Measuring cups: Essential for accurately measuring the flour, almond milk, coconut oil, and sugar.

• Measuring spoons: Used to measure the cinnamon and any other small quantities of ingredients.

• Rolling pin: Helps to roll out the dough into a rectangle on a floured surface.

• Pastry brush: Useful for spreading the melted coconut oil evenly over the rolled-out dough.

• Sharp knife: Needed to cut the rolled dough into 12 even rolls.

• Greased bowl: Used to let the dough rise after kneading.

• Greased baking dish: Where the cut rolls are placed to rise again and then baked.

• Oven: Preheated to 350°F (175°C) for baking the cinnamon rolls.

• Cooling rack: Allows the cinnamon rolls to cool slightly before serving.

Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while the dough is rising to save time.

Cut rolls with floss: Use dental floss to cut the rolls cleanly and quickly without squishing them.