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The World's Easiest Cinnamon Rolls
By Minimalist Baker · minimalistbaker.com
Makes 10 rolls
1 hr 20 min + 25–30 min bake
Vegan cinnamon rolls with a tender crumb, made with instant yeast and almond milk, finished with optional cream cheese frosting.
| prepPreheat oven to 350°F / 176°C | |||||
| 240 ml unsweetened plain almond milk | Heat almond milk & butter to 110°F / 43°C | Oil bowl, cover dough, rise 1 hr until doubled | Cover, rise while oven preheats | Bake 350°F / 176°C, 25–30 min until golden | Cool, frost with glaze or cream cheese frosting |
| 43 g vegan butter (such as Earth Balance) | |||||
| 1 packet instant yeast (or rapid-rise yeast; ~2 1/4 tsp) | Sprinkle yeast, let activate 10 min | ||||
| 12 g organic cane sugar | Add sugar & salt, stir | ||||
| 1/4 tsp salt | |||||
| 360 g unbleached all-purpose flour | Add flour 1/2 cup at a time, knead until loose ball | ||||
| 43 g vegan butter, melted (such as Earth Balance) | Roll dough 1/4-inch thick, brush with butter | ||||
| 50 g organic cane sugar | Sprinkle sugar & cinnamon, roll & cut into rolls | ||||
| 1/2–1 Tbsp ground cinnamon, to taste | |||||
| 29 g vegan butter, melted (such as Earth Balance) | Place in buttered 8×8-inch pan, brush with butter | ||||
| 112 g organic powdered sugar | |||||
| 1–2 Tbsp / 15–30 ml almond milk | |||||
| Vegan Cream Cheese Frosting (optional) | |||||
| Simple Powdered Sugar Glaze (optional) | |||||
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