Vegan Cinnamon Rolls


  • 1 packet instant yeast
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (112 g) vegan butter
  • 1/4 tsp salt
  • 3 cups (408 g) all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup cane sugar
  • 1 cup powdered sugar (for icing)
  • 2 tbsp coconut milk (for icing)


  1. In the microwave at 30 sec increment, heat the milk and 3 tbsp butter until warm and melted, never reaching boiling. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup (68 g) at a time, stirring as you go. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with some oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted butter and top with 1/4 cup sugar and 1 1/2 tbsp cinnamon.
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 – 2 inch sections and position in a oven-proof pan. Brush with remaining 2 tbsp melted butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 180 degrees.
  6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.
  7. Frost with or a simple mixture of 1 cup (112 g) powdered sugar and 1-2 tbsp (15-30 ml) milk

Recipe taken from Minimalist Baker.
This recipe was supposed to yield 10 rolls, but my first attempt resulted in 16 and the second in 20.


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