I don’t think I need to sell you on these, because... cinnamon buns. But what if I told you that you could make them in about 30 minutes?
I was recently cooking with my friend Rebecca Coleman, who wrote a cookbook called Vegan Baking Made Easy and she has a quick vegan cinnamon roll recipe that is sure to make your Sunday mornings even better.
I made some adjustments to the recipe to accommodate what I had in my house, but I found this recipe so fast and easy. You won't get big super fluffy buns, but they're super delicious—trust me!
- 1/2 cup + 2 tablespoons vegan butter
- 1/2 cup non-dairy milk
- 1 tbsp of apple cider vinegar (or white)
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 3 tbsp of baking powder
- 1/3 cup of brown or granulated sugar
- 2 tsp cinnamon (or more if you’d like)
- 1/2 cup powdered sugar
- 2 tsp of non-dairy milk
- 1 tsp vanilla (optional)
- Melt 1/2 cup of the vegan butter and let cool while you prepare the rest of the recipe.
- Preheat oven to 350. Grease a round cake pan (approximately 8 inches) with the unmelted butter. Rebecca also suggests using a muffin tin for these, but I always prefer a pan because I like to claim the middle buns with all the soft sides.
- Combine the 1/2 cup of non-dairy milk in a bowl with the vinegar—this will curdle the milk and make it into vegan buttermilk—let sit for at least 5 minutes.
- In a large bowl, mix the flour, 2 tbsp of granulated sugar, salt and baking powder.
- Add 1/3 cup of melted butter to the vegan buttermilk and stir to combine.
- Create a well in the flour mixture and add in the buttermilk/butter combo and mix to combine, then knead with your hands into a dough.
- Sprinkle a clean surface with flour and turn the dough out onto it and knead it a few more times.
- Flatten the dough with your hands and rolling pin and shape into a 3/4-inch thick, 12X6 rectangle.
- Spread the remaining melted butter on top of the dough with a pastry brush, then sprinkle your desired sugar (I used golden) and cinnamon evenly across.
- Roll the dough into a log (12-inch side), and pinch the end to close the seam.
- Cut into 12 equal-sized pieces (cut in halves until done) and then place evenly in the greased pan.
- Bake for 20 minutes until they start to become golden brown on the edges.
- While they are baking, mix the powdered sugar with the 2 tsp of non-dairy milk and optional vanilla in a small bowl. It will be thick, but you want that texture because it will melt on the buns.
- Remove the buns from the oven when ready and let cool for 5 to 10 minutes in the pan.
Carefully remove and spread the icing on top of the buns and serve.
- You can store these at room temperature in an airtight container for a few days, or freeze for up to 3 months.
Makes 12 small cinnamon buns