This easy, 1 hour vegan cinnamon rolls recipe came into my life when trying to figure out how to make enriched dough, in one hour, with 13 year olds. We’re currently on the topic of bread, working our way from Foccacia, now into enriched doughs like cinnamon rolls, and more after half term! The dough itself is super easy to make, you just chuck all the dry ingredients in together, then add the warm milk, knead, roll out, sprinkle with sugar, roll up, chop up, stick on a baking tray and bake.
You really have to make sure you knead the dough well, as you will need loads of elasticity from the gluten to let the yeast do its business and make the dough rise. The milk and butter in the dough acts to soften the gluten, so you are left with super soft, lux, cinnamon rolls.
Now, the one hour aspect of this recipe comes into play from cold proving. Sticking your cinnamon rolls in the oven when the oven is off, then turning it on. Whilst the oven heats up, the rolls will prove and you will be left with the tastiest, easy vegan cinnamon rolls ever, in about 20-25 minutes. Drizzle with thick glace icing (basically just water and icing sugar) and tear and (try to) share to your hearts content.
If 13 year olds can make this recipe, with style, so can you!
Equipment Needed for the Easy Vegan Cinnamon Rolls:
- Table knife
- 2x Bowls
- Measuring jug
- Baking Tray
The easiest way to tear and share vegan cinnamon rolls
- 200 g Strong white flour
- 1 tsp Mixed spice
- 25 g Caster sugar
- 1 pinch Salt
- 1 tsp Fast action yeast
- 25 g Butter
- 125 ml Warm milk
- 50 g brown sugar
- 1 tsp cinnamon
- 200 g icing sugar
- 30 ml water
-
In a bowl, add in all of your dry ingredients and stir.
-
Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
-
Slowly pour the warm milk into the bowl (you might not need all the milk) and use a knife to stir together until the dough comes away from the sides into one piece.
-
Lightly flour a surface and knead with your hands for 5-10 minutes until smooth and elastic.
-
Place back in a bowl, cover and put in a warm place for an hour until doubled in size.
-
With a rolling pin, roll out your dough to form a 1/2cm thick rectangle.
-
Sprinkle the sugar and cinnamon mix onto the rectangle. Roll the dough from the long side into a sausage shape.
-
Use two fingers to measure each cinnamon roll slice. Place these onto your greased baking tray swirl side up.
-
Cover the rolls again and put back into your warm place for an hour until doubled in size again.
-
Add into your cold oven. Turn the temperature up to 180°C (gas 4, 350F) and cook for 15 minutes until the dough is golden brown and hollow when tapped.
-
Leave to cool slightly, then drizzle on your glace icing. Serve warm.