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Indulge in the sweet, gooey goodness of these Vegan Cinnamon Rolls, perfect for a lazy Sunday brunch or a holiday breakfast treat. These rolls are so soft and fluffy, you won't believe they are completely free from dairy and eggs. With a hint of cinnamon spice swirled through a delicate, plant-based dough, they offer all the nostalgic charm of traditional cinnamon rolls. Topped with a luscious vegan cream cheese frosting, these rolls will have you wondering why you didn't make the switch sooner!
In a small saucepan, warm the almond milk and coconut oil over low heat until warm but not hot. Remove from heat and add the granulated sugar, stirring until dissolved.
In a large mixing bowl, combine the flour, yeast, and salt. Pour the warm almond milk mixture into the dry ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until elastic and smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 2 hours.
Meanwhile, prepare the filling by combining the brown sugar and cinnamon in a small bowl.
Once the dough has risen, roll it out on a floured surface into a large rectangle about ¼-inch thick. Brush with melted coconut oil and sprinkle the cinnamon sugar mix evenly across the surface.
Starting from one of the longer sides, tightly roll up the dough to form a log. Slice the log into 12 equal pieces and arrange them, cut side up, in a greased baking dish.
Cover the rolls and let them rise again for about 30 minutes, until puffy.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly.
To make the frosting, beat together the vegan cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Spread or drizzle the frosting over the warm cinnamon rolls and serve. Enjoy the gooey, sweet, and delicious treat that everyone will love!
