General Conference is coming up and you know what that means…conference cinnamon rolls! These cinnamon rolls are to die for, literally. Fluffy, gooey, delicious, soft, tender, cinnamony, and satisfying, you can’t go wrong with these babies. Also, they are the easiest cinnamon rolls ever! Personally, I don’t think these need much of a glaze at all. They are perfectly tasty as is, but I made a light glaze to drizzle on top. You can definitely make a thicker glaze or a vegan cream cheese frosting if you want as well. The best thing about this dough recipe is that it’s totally versatile. Make the dough and turn it into something sweet or savory. Since this dough makes 2 batches, I usually make one into cinnamon rolls and one into pizza rolls. It’s the classic, multi-functional dough recipe that can be made into dinner rolls, cinnamon rolls, pizza rolls, and any other rolls your heart desires. Now get rollin’ and make these delicious cinnamon rolls today! Your tummy will thank you later. 🙂 Definitely way better than store bought cinnamon rolls! Fluffy Vegan Cinnamon Rolls
Makes 2 batches of dough (18 cinnamon rolls)
For the dough:
5 ¼ cup white bread flour or all-purpose flour
¼ cup granulated sugar
½ Tbsp salt
1 ½ Tbsp active dry or rapid rise/instant yeast
2 Tbsp extra light olive oil or any vegetable oil
2 cups warm water
Filling for cinnamon rolls (enough for one batch of dough):
2-3 Tbsp melted coconut oil
2 Tbsp brown sugar
2 Tbsp organic cane sugar (or granulated sugar)
1 1/2 – 2 tsp ground cinnamon
For the light glaze:
1 cup powdered sugar
1-2 Tbsp unsweetened plain almond milk
To make the dough, combine the dry ingredients in a large mixing bowl (I used my KitchenAid mixer bowl). Add the oil and water. Mix for 1 minute and check consistency (I used my dough hook attachment on my mixer). If dough is too dry, add a bit more water. If dough is too moist, add more flour. You don’t want the dough too sticky. Mix/knead for 5 minutes. Do not add more water or flour to the dough after it has finished mixing.
Lightly flour the counter and transfer the dough. Knead a few times and cut the dough in half. Spray a clean part of the counter that isn’t floured and set the two doughs on top. Cover with a towel and let it rise for 30-45 minutes (or you can lightly oil 2 big bowls and let the dough rise in there).
While rising, make the cinnamon sugar mixture. Mix the sugars and ground cinnamon together in a small bowl. Set aside.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted coconut oil and then top with cinnamon sugar mixture.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a greased 8×8-inch square or comparable sized round pan (you should have about 9 rolls). Brush with remaining melted coconut oil. Set on top of the oven to let rise again while you preheat oven to 375 degrees F. (Make the 2nd dough into whatever you want…more cinnamon rolls or something savory.)
Once the oven is hot, bake for 20-25 minutes, or until lightly golden brown. While the cinnamon rolls are baking, make the glaze. Combine the ingredients and whisk until you get the consistency of your liking. Add more almond milk for a thinner glaze or more powdered sugar for a thicker glaze.
Let the rolls cool for a few minutes then drizzle glaze on top.