Vegan Cinnamon Rolls
2 hrs 45 min + 1 hr riseMakes 12 rolls
Soft, pillowy vegan cinnamon rolls with a tender crumb, swirled with cinnamon sugar and topped with vegan cream cheese frosting.
| prepPreheat oven to 350°F / 175°C when rolls are almost done rising | ||||||||||
| 30 g bread flour (for tangzhong) | Whisk water & flour, heat to paste, cool 10 min | Cool rolls 20 min, frost & serve warm | ||||||||
| 160 ml water (for tangzhong) | ||||||||||
| 180 ml plain soy milk (lukewarm, about 110°F) | Proof yeast in soy milk 5 min until foamy | Add aquafaba, sugar, tangzhong, butter & flour, mix until shaggy | Add salt, knead on medium-low 6–8 min until elastic | Oil bowl, place dough, cover, rise 1–2 hrs until doubled | Roll risen dough into 14×20" rectangle | Spread butter, sprinkle cinnamon-sugar, roll into log | Cut log into 12 rolls, transfer to pan | Cover, rise 45 min–1 hr until almost doubled | Bake 350°F / 175°C, 25–28 min until golden | |
| 2 1/4 teaspoons active dry yeast | ||||||||||
| 80 ml aquafaba (liquid from canned chickpeas) | ||||||||||
| 65 g granulated sugar | ||||||||||
| 540 g bread flour (plus extra for kneading) | ||||||||||
| 1 teaspoon fine salt | ||||||||||
| 150 g packed brown sugar | Mix brown sugar & cinnamon, grease 9×13" pan | |||||||||
| 2 tablespoons ground cinnamon | ||||||||||
| 75 g vegan butter (softened, for filling) | ||||||||||
| 180 g powdered sugar (sifted) | Beat cream cheese & butter until smooth | Sift in powdered sugar, add vanilla & salt, beat until fluffy | ||||||||
| 55 g vegan butter (softened, for frosting) | ||||||||||
| 115 g vegan cream cheese (softened) | ||||||||||
| 1/2 teaspoon vanilla extract | ||||||||||
| pinch of salt (for frosting) | ||||||||||
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