The cinnamon roll, which is thought to have originated in Sweden, is a breakfast or dessert pastry widely enjoyed across Northern Europe and North America. It's also one of those baked goods that is super satisfying, and can easily serve as a perfect brunch dish, or snack when you just want a sweet bite. Try our vegan version of this classic favorite for your brunch or breakfast-in-bed this Mother's Day!
You can also choose to use a vegan frosting recipe to serve your cinnamon rolls with an extra delicious topping.
- Cook Time
- Prep Time
- 1 rollServings
- 1 packet baker's yeast about 2 teaspoons
- 1 cup organic dairy free milk of choice
- 1/2 cup organic coconut oil
- 1/4 teaspoon salt
- 2 cups organic unbleached white flour
- 1 cup organic whole wheat pastry flour
- 1/4 cup organic cane sugar or organic coconut sugar
- 2 teaspoons organic ground cinnamon
- 1/2 teaspoon organic cardamom optional
- Heat the milk until warm and add about 3 tablespoons of melted coconut oil to the liquid. Let cool, and once the mixture is lukewarm, add the yeast to it to bring it to life (if you add the yeast when the mixture is too hot, the yeast will die). Let the yeast activate for about 2 minutes, stir until smooth, and then transfer to a large mixing bowl.
- Next, sprinkle in the salt and about 1 tablespoon of the sugar and mix until dissolved. After this you'll begin adding the whole wheat flour gradually, and then start adding the white flour. Once the mixture is too tough to stir, begin kneading it with your hands either in the bowl or on a lightly floured, clean surface. Once you have kneaded the dough to a pliable consistency, clean the mixing bowl and coat both the bowl and the ball of dough in melted coconut oil, and place it in a warm place to rise for about 1 hour (or until double in size).
- Lightly flour a clean surface, and use a rolling pin or a water bottle covered in plastic wrap to roll out the dough into a thin rectangle. Brush the rolled-out dough with melted coconut oil, and sprinkle the remaining sugar and cinnamon evenly on top of the oil. Starting at one end of the rectangle, make a tight roll of the dough so that you end up with a long cylinder. Then use a serrated knife or pastry cutter to make 2-inch-long pieces of dough from the roll.
- Oil a baking pan and then place the pieces of the roll in the pan, brush the tops of the cinnamon rolls with the remaining coconut oil, then cover with a cloth and let sit while you preheat your oven to 350 degrees F.
- Bake the cinnamon rolls for 20-25 minutes or until golden brown on top. Let them cool for a few minutes before serving.
- If you wanted to try a unique flavor in your cinnamon rolls, you can add cardamom to the dough while you are kneading it.