Easy vegan cinnamon rolls with just 8 ingredients and an optional overnight method. Made with a base of spelt flour and with a coconut sugar and coconut oil filling, but with plenty of substitution options!
Add the milk to a small saucepan and heat over low-medium until just simmering. Take off the heat and stir the coconut oil and maple syrup.
250 ml non-dairy milk*, 60 grams coconut oil, 3 tablespoons maple syrup
Transfer the milk mixture to a large mixing bowl and check by touch to make sure it's not too hot. Skin temperature or just warmer is good.
Sprinkle the yeast over the milk and whisk to mix it in. Let this rest for 15 minutes, until foamy.
2 1/4 teaspoons dry yeast
Stir 150 grams (1 cup) of the flour, the cinnamon, and salt into the bowl with a wooden spoon. Add the remaining flour in 75 grams (1/2 cup) increments, until the dough becomes too difficult to stir by hand.
400-450 grams light spelt or AP flour, 1/4 teaspoon sea salt, 1 tablespoon cinnamon
Generously flour a smooth surface and tip the dough out onto it. Knead, adding flour as needed, until a soft smooth dough forms.
Place the kneaded dough back into the mixing bowl, brush the top with a little neutral oil (optional), and cover with a large plate or damp tea towel. Set the bowl in a warm, draft free place for about an hour, or until the dough has doubled in size.
neutral oil
Once the dough has risen, uncover it and gently punch down to deflate. Tip the dough out onto a floured surface and sprinkle more flour over it. Use a rolling pin to roll it out into a rough rectangle shape about 2 cm (1/2 inch) thick.
Filling and Rolling
Line a baking dish with parchment paper. Mine is about 25 x 15 cm (10 x 6 inches) but anywhere in that range will work.
Spread the softened coconut oil in an even layer over the dough, then cover with the coconut sugar and cinnamon.
Roll the dough from the short end into a tight spiral, then gently pull any loose edges over to even out as needed. Flip the spiral so that the fold is facing down.
Cut the dough into 12 equal pieces. Place the rolls into the prepared baking dish and cover with a damp tea towel. Set into a warm, draft free spot to rise again, about half an hour this time or until almost doubled in size.
Baking
Preheat the oven to 180°C (350°F). Once the rolls have fully risen, place them into the oven and bake for 25-30 minutes, or until the tops are golden. The centre should still be a bit soft when pressed with a finger.
Cool for at least 15 minutes. Mix the labneh with maple syrup and ice the rolls, or use another icing you like.
1 batch vegan labneh, 1 tablespoon maple syrup
To store the rolls, cool fully and place them into an airtight container. Don't ice them. They'll keep for a couple of days at room temperature but are best fresh.
Notes
Overnight Method
To make these rolls using an overnight method, either refrigerate overnight during the first rise (step 6) or the second (step 4). Make sure the cover the dish very well if using this method. If refrigerating for the second rise, bring the rolls back to room temperature before baking as instructed.* I usually use oat milk, but any thinner nut or grain milk will work. Don't use full-fat coconut milk (see above for more substitutions).• If you see anything in the recipe that you'd like to sub, or seems confusing, please scroll up and read through the whole post - it'll help.