Ridiculously Delicious Vegan Cinnamon Rolls

This recipe is perfect for that yummy, sweet, super bad but deliciously amazing treat.  The kids and I made these for our study of the Duchess Bakes a Cake and I see this being the kind of recipe we could enjoy on special occasions for years to come.

The recipe comes from a book called The Vegan Diner by Julie Hasson.




2 1/4 tsp active dry yeast
1 tsp granulated sugar (I reduced this to half a tsp)
1/4 hot water
1/4 cup agave nectar
1/4 cup canola oil
1/4 orange juice
1/2 cup water, room temp.
1 TBS orange zest
3 3/4 to 4 cups unbleached, all-purpose flour
2 TBS soymilk powder
2 TBS non-dairy milk (I used Soy)
1 tsp fine sea salt


3 TBS non-hydrogenated vegan margarine, softened
2/3 cup packed light brown sugar
1 tsp ground cinnamon



2 cups confectioners’ sugar
3 TBS non-dairy milk (I used Soy)


Grease a 13 x 9 glass baking dish.
FOR THE DOUGH: In a small bowl, combine the yeasts, sugar, and hot water, stirring to mix.  Set aside for 10 minutes, until foamy.
In a large measuring cup, whisk together the agave nectar, canola oil, orange juice, remaining 1/2 cup of water, and orange zest, and set aside.  In a large bowl, combine flour, soymilk powder and salt.  Beat until mixed.  Add the reserved yeast and agave mixture to the flour and beat until the dough forms a ball.  Knead the dough for about 3-5 minutes, adding flour is the mixture is too sticky.  Dough should be soft and smooth.
Place dough in a large, lightly oiled bowl, cover with plastic wrap and allow to rise for about an hour.  (Should double.)
On a lightly floured surface, roll the dough into a rectangle, approximately 16 x 12 inches.
FOR THE FILLING: Spread the softened margarine over the dough, leaving a 1/2 inch border on all sides.  Sprinkle the cinnamon and brown sugar all over the dough.  Starting with the long edge, roll the dough up in a spiral, jelly-roll style.  Pinch the edges together to seal.  Carefully cut the roll into 12 equal pieces.  Place the rolls in the greased pan, cover with plastic wrap, and allow to rise again.  They should double in size again – let them rise for about 30 minutes.
Once risen, bake at 350 degrees F for 30-35 minutes or until firm and lightly golden.
Let them stand for a few minutes before drizzling with the glaze.
FOR THE GLAZE:  Mix confectioners’ sugar with 2-3 TBS of soy milk OR orange juice, depending on how ‘orange-y’ you want your Cinnamon Rolls to be.  I used soy milk and we loved them!
Hope you enjoy this yummy treat!
Fresh out of the oven!  Yum.



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