Vegan Cinnamon Rolls
For the vegan cinnamon bun dough:
- 4 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup vegan butter, cut into small cubes (I used Earth Balance)
- 1 1/4 cup non-dairy milk (such as soy or almond)
For the cinnamon sugar filling:
- 1/4 cup vegan butter, melted
- 1 cup brown sugar
- 1 tablespoon cinnamon
For the icing (optional-I would double this id you like your icing):
- 1 cup powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon pure vanilla extract
- 3 teaspoons lemon juice or non-dairy milk*
Preheat your oven to 400°F. I used a cast-iron skillet but you can also line a 9"x 12" baking dish with parchment paper or grease it. ***For the cinnamon buns to stay soft they need to expand into each other. Keep them sung. If they have too much room around each bun, they can end up getting crispy.
Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the non-dairy milk and combine to make a shaggy dough.
Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
Roll your cinnamon buns: Starting from the long side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or non-dairy milk together in a small bowl. Use lemon juice to add a little bit of tang to the icing, but if you want an all sweet icing opt for non-dairy milk. Spread the icing roughly over the warm cinnamon buns. The icing will melt into the cinnamon buns a little.