Vegan Cinnamon Rolls (Oil-Free) (2024)

Dough

• 2 tsp yeast 2 packets of yeast
• 2 cups warmed Plant milk Warmed in the Microwave (Not too hot, just warm to the touch)
• ¼ cup Sugar
• 4 cups Flour + Flour for Rolling out Dough You may need a bit more flour depending on stickiness of dough.
• ½ tsp Salt

Filling

• 2-3 Tbsp Cinnamon
• ¼ cup Brown Sugar
• 1 cup Date Paste See Recipe

Date Paste

• ¾ cup Hot Water
• 10-15 Dates- Pitted
• 1 tsp Vanilla

Glaze

• 1 tsp Vanilla
• 1 cup Powdered Sugar
• Plant Milk as Needed

Make the Dough

• Mix together the yeast, milk and sugar and let it sit for five minutes or until it becomes super frothy.

• Add in 4 cups flour (depending on your flour, you may need to add a little bit more start with four cups) and salt.

  Let it mix with the dough hook until it becomes a nice smooth dough (or knead by hand for 5 minutes).

  (If it’s too sticky you may need to add a little bit of flour little by little until it becomes more of a smooth dough consistency. If your dough is a little too dry, you can add some plant milk little by little.)

• Let the dough sit in a warm place covered for about 20 to 35 minutes depending on how long it takes to double.

  (I put mine in the oven with the light on but DO NOT turn the oven on yet!)

Make your Date Paste

• I put the dates in my little bullet blender (you can use a high speed blender too), and I cover them with the hot water and let them sit for about 5 minutes or until they are a little bit soft.

• Add in the Vanilla and blend.

Pre-Heat Oven & Prep Pan

• Once your dough is done rising you can pre-heat the oven. Preheat your oven to 375ºF.

• Prep your Baking Pan. I place a sheet of parchment in my 9” x 13” pan, so that it doesn't stick.

Make the Rolls

• Roll the dough out onto a flat surface sprinkled with flour. Roll it into a rectangle shape, square(-ish) works too.

• Sprinkle the brown sugar straight onto the dough, then spread the date paste, on that. Next sprinkle 2 to 3 tablespoons of cinnamon on top. (I like lots of cinnamon!)

  You can also add raisins or nuts if you wish at this time!

• Carefully start to roll up the dough. It will be messy, but the stickiness comes from the date paste, so the messier the better!

• Once rolled up, gently cut the dough into 1.5" to 2" thick rolls.

  Expect the filling to squish out a bit. Just scoop it back onto the rolls once they are in the pan.

• Place the rolls into the pan, spacing them out evenly.

  I like to sprinkle the tops with a tiny bit of brown sugar and cinnamon just for extra flavor!

Let the Rolls Rise

• I place the pan ON the oven (not in!) as the oven is warming up, this will allow the rolls to rise a bit more before baking. I usually let them rise for about 15-20 minutes.

  But if short on time, you CAN bake them straight away.

• Once the oven is ready and the rolls have puffed up a bit, you can bake them.

Bake the Rolls.

• Bake them at 375ºF for 30-40 minutes. This will vary based on the size of your rolls, so the best way is to push down on the tops of the buns.

  If they are pretty stiff, the dough should be cooked throughout. If they are still very soft, let them bake a bit longer. No one wants raw dough on the inside!

  You can also broil the tops on 400ºF for a minute just to brown them up a bit.

Make your Glaze.

• I just make a very simple glaze by mixing all the ingredients together until smooth. You can also use a plant-based cream cheese or just drizzle with maple syrup instead of a glaze.

• Drizzle glaze on top and ENJOY!

These will store in a sealed container in the fridge for 4-5 days.

*Adapted from a recipe by Nora Cooks @nora_cooks_vegan_