The best one bowl vegan cinnamon rolls recipe!!
I know I know it’s a big claim, but these are the best vegan cinnamon rolls!! They are fluffy, moist, gooey and melt in your mouth!! The mix between the pillowy dough and the sweet cinnamon spread in the center is unbelievably good!
Cinnamon rolls are a staple in our house, everyone loves them! I know they are more of a wintery treat but I love them all year round. I can literally crave cinnamon rolls in the middle of summer !!
Anyway, enough rambling, these one-bowl vegan cinnamon rolls are so easy to make, super fluffy and very satisfying. All you need is a bowl to whip up this baked goodness.
I tested so many different recipes for cinnamon rolls that I would confess. Some of them were good, others not so much.
What always bothered me is how complicated and how many different steps are needed. So for these one-bowl vegan cinnamon rolls, I tried to simplify the recipe as much as I can.
I used an electric stand mixer to make the dough, it makes it so much easier.
You can make it by hand too. The kneading process might take you an extra 10 min but it’s worth it, I promise!!
I’ve tried a couple of times and it worked just fine. No fancy technique needed, just knead the dough until it’s soft, pillowy and spring back when you touch it.
These one-bowl vegan cinnamon rolls are:
Made with simple ingredients
Full of cinnamony goodness
Not overly sweet
Easy to make
The best one bowl vegan cinnamon rolls recipe! These are fluffy, moist, gooey and melt in your mouth! You won't even believe it's vegan!!
- 3 Cups Flour
- 2 Tbsp Coconut sugar
- 2 Tbsp Flax seeds (grounded)
- 2 Tbsp Vegan butter (or coconut oil)
- 3 Tsp Yeast
- 1 Cup Plant-based milk (warm)
- 2 Tsp Vanilla extract
- Pinch of salt
- 3 Tbsp Cinnamon
- 1/4 Cup Coconut sugar
- 1 Tsp Vegan butter (or coconut oil)
In a bowl, add all of the ingredients for the dough and mix. Adjust with more liquid or flour if needed. Using the dough attachment of your stand mixer, knead the dough for 5 to 10 min or until it soft, pillowy and spring back when touched.
You can do the same thing by hand. Make sure to knead the dough at least 10min.
Cover the dough with a kitchen towel and leave the dough to rest for about 1 hour.
Preheat your oven to 160°C and grease your baking pan or line it with parchment paper.
After rising, your dough should be almost double in size. Punch it a few times to release the gas and knead for a couple of minutes.
On a clean surface, sprinkle some flour and transfer your dough. Start shaping the dough in a rectangular form. Roll out your dough into a medium thin layer.
Spread the vegan butter on the surface of the dough. Sprinkle coconut sugar and cinnamon on top. Press with your hand to make sure the cinnamon and sugar are evenly sticking to the dough.
Evenly roll out the dough from the widest side and pinch the edges. With a knife, cut the roll in half. Cut each half into other halves. Keep doing it until you get your pieces to the desired length.
Place the cinnamon rolls into your pan and cover. Leave it to rest for at least 30 min or until it doubles in size.
Once the cinnamon rolls are proofed, bake them for 40min for until slightly golden brown.