Cinnamon Rolls are on the top of my list of holiday treats. So, I figured this time of year was perfect to share a recipe.
I mean– just think: you, sitting by a warm fire, wrapped in a fluffy blanket with tea in one hand and a cinnamon roll in the other. Bliss.
I used to shy away from cinnamon rolls as all the ones I knew of were processed and full of unhealthy ingredients. These, on the other hand, are quite the opposite (no, I wouldn’t consider them a “health food”), but they’re rather wholesome and only require 7 ingredients— flour, brown sugar, almond milk, yeast, salt, cinnamon, and a bit of vegan butter.
When I first had the idea of creating a cinnamon roll recipe to share, I was a little intimidated. I always thought of cinnamon rolls as being complex and time consuming–and the truth is, they certainly can be.
Of course, I simplified things (quite a bit), to a several key ingredients and easy-to-follow steps.
First, you’ll have to make the dough: let the yeast dissolve in almond milk, then add salt, cinnamon, brown sugar, and vegan butter, and lastly mix in the flour and knead till the dough forms.
…and let it rise!!
Once the dough is made, it’s pretty easy (and fun)!! Roll it out, sprinkle on a generous layer of cinnamon and brown sugar, and drizzle some vegan butter on top.
Typically, you would roll the dough into a long log-shape and slice it up. But after making at least six batches of cinnamon rolls when creating this recipe, I learned that it’s better to slice the dough into strips, and then roll them up (as pictured).
This results in a more aesthetic cinnamon roll– so if you’re after that ‘perfect, swirly cinnamon roll-look’, I definitely recompensed opting for this method. I found that slicing the dough after rolling it up, results in a squished, not-so-pretty cinnamon roll, which frankly, is not my thing.
Finally, stick them in the oven!! Once they have finished baking, I recommend diving in right away while they’re still warm n’ toasty. Enjoy with a glass of almond milk or tea, and don’t forget to share!! I think these are the perfect treat to enjoy during the holiday season with friends and family.
Not only do they accommodate a wider variety of dietary needs, they’re quite easy to make, and oh-so delicious!!
If you try the recipe, I’d love to know! Leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram so I can see.
Cheers, friends! Stay tuned for more holiday recipes! xx
- 1 cup warm almond milk (not too hot or it will kill the yeast!)
- 1 tablespoon yeast
- 1/4 cup + 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 4-5 tablespoons melted vegan butter (divided)
- 2 1/2 cups all-purpose flour
- 1-2 teaspoons ground cinnamon (to taste)
- In a medium/large mixing bowl, add warm almond milk and yeast. Whisk together and let sit for at least 5 minutes.
- Now, whisk in 3 tablespoons brown sugar, 2 tablespoons melted vegan butter, and salt.
- Add flour, 1/2 cup at a time, stirring as you go. Knead till a dough ball forms. You don’t want it too sticky or too dry. Transfer to a clean bowl coated in canola or coconut oil spray. Cover, and let rise for at least an hour in a warm place.
- On a floured surface, roll out your dough into a 10×12″ rectangle. Evenly brush on a thin layer of melted vegan butter (about 2-3 tablespoons), and top with 1/4 cup brown sugar and cinnamon. (more or less, to taste)
- Slice the dough into 9 even strips, and roll them up. Transfer to a greased 9″ round cake tin (or any similar sized baking dish). Cover, and let rise for 20 minutes as you oven preheats to 350 degrees Fahrenheit.
- Bake for 20-25 minutes till golden with slightly crispy edges. Once finished baking, lightly brush on the remaining (1 tablespoon) of vegan butter and top with and extra tablespoon of brown sugar.
- Serve while still warm and toasty with your favorite plant based milk , tea, or vegan hot cocoa!