Vegan Yeast-Free Cinnamon Rolls
A breakfast that everyone will remember
Everyone loves cinnamon rolls. It reminds me of my childhood when my mom would take me to the mall and I’d beg her to get my a cinnamon roll from one of the stands. But i’ve never thought about making my own. Why? Well, I always thought the process of working with dough requires a lot of time and effort.
Was it really worth it? I was browsing online and I came across Just a Taste yeast free cinnamon rolls which looked so delicious. So, I tweaked her recipe a bit and came up with my own, yeast-free cinnamon rolls that are non-dairy and vegan.
Ingredients needed to make Vegan Yeast-Free Cinnamon Rolls
For the Dough-
- All purpose flour- however if gluten-free you can sub Bobs Red Mill Gluten-free 1:1 flour
- Baking Powder- this acts as the “yeast” agent in this recipe.
- White sugar- to make this recipe vegan, I would recommend using Wholesome Sweeteners organic cane sugar. This white sugar is certified vegan.
- Ground cinnamon
- Sea Salt
- Almond milk
- Vegan butter
For the Filling
- Coconut Sugar, may sub brown sugar– Again, if vegan I would recommend Wholesome Sweeteners Organic Brown Sugar!
- Ground cinnamon
- Vegan Butter
For the Frosting
- Vegan Cream cheese– I adore Miyoko’s Creamery non-dairy cream cheese
- Vegan Butter
- Non-dairy yogurt
- Vanilla bean or vanilla extract– I love Lonegoose Bakery vanilla extract. It’s very handmade, and extremely flavorful use HANNAH10 for $$$ off.
- Powdered sugar
Tools needed to make Yeast-free Vegan Cinnamon Rolls
- Large mixing bowl
- Small sauce pan
- Clean surface
- Rolling pin
- Measuring cups
- Damp towel
- Baking dish
How to make Yeast-free Vegan Cinnamon Rolls
To start, you are going to preheat then oven to 350F and prepare your baking dish by greasing it with vegan butter or non-stick cooking spray. Vegan butter works best as it will give the dough a buttery flavor while cooking.
Next, make the dough by mixing together, flour, baking powder, white sugar, cinnamon, and salt in a large bowl.
Once your dough mixture is complete, set aside.
In a small sauce pan over medium heat, melt the vegan butter and almond milk. Watch it carefully, you want to remove it just as it melts together.
Pour this mixture into your dough and with a spatula, mix until well incorporated. A dough will start to form. Remove your dough from the bowl and place it on a clean floured surface. Flour your hands and start to kneed the dough until it is well incorporated. Place the dough back into the bowl and cover it with a damp towel. Let it rest for 15 minutes.
In the meantime, mix your filling in a small bowl.
After the 15 minutes are completed. Remove dough from bowl and kneed once more. Roll into a large ball and using a rolling pin, roll the dough out until it reaches 10×14 in size. Using a knife, cut off the outer edges until a rectangle is formed.
Once your dough is rolled out, spread 1 Tbsp of melted butter evenly, then spread filling mixture until it is evenly coated.
Starting on the longer side, tightly roll the dough into a log. Using a knife, cut out 9 small portions.
Add these portions to your prepared baking dish. Bake in the oven at 350 for 25 minutes.
While the cinnamon rolls are baking, make the frosting mixture.
In small bowl, combine vegan cream cheese, melted butter, non-dairy yogurt, vanilla bean, and sifted powdered sugar.
Sifted powdered sugar is important so that you frosting does not have any clumps!
Drizzle over cinnamon rolls once they are done baking in the oven and enjoy!