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Easy Vegan Cinnamon Rolls

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You get one picture from one angle because that's all you need and that's all we had time for. 

The mug is by Black Studios PDX and can be purchased on Etsy.


Now, here are five paragraphs about what we've been thinking about lately and what cinnamon rolls mean to us... just kidding. You came here for a recipe. This one makes approximately 8 cinnamon rolls.


1 cup of your favorite plant milk

1/2 cup sugar

1/3 cup + 2 tbsp vegan butter or coconut oil (plus a little bit more to grease your baking dish)

1 tsp kosher salt

1 tbsp cinnamon

1 tbsp ground flax

4 cups all purpose flour

1 packet dry yeast

Stuff: 1 9x12 baking dish, 1 small pot/saucepan, 2 little bowls, 1 medium/large mixing bowl, electric mixer with dough hook (optional/ideal), non-stick baking mat (optional/ideal), 1 kitchen towel, 1 rolling pin (or rolling pin stand-in), 1 serrated knife, and a stove/oven


- heat the plant milk (1 cup), some sugar (1/4 cup), some vegan butter or coconut oil (1/3 cup), and the salt (1 tsp) in the saucepan until warm (not hot, not boiling), stir to make sure everything is melty and mixy, set aside and rest it for 5 minutes

- while you wait, mix the rest of the sugar (1/4 cup) with the cinnamon (1 tbsp) in a little bowl and set out the rest of the vegan butter or coconut oil (2 tbsp) in another little bowl at room temperature - set aside both

- now add the ground flax (1 tbsp) and the yeast packet to your melty, mixy mix from step 2, stir to dissolve, and let bloom for 5 minutes

- scoop the flour (4 cups) into a mixing bowl, add your melty, mixy mix, and mix on low until flour and melty, mixy mix have joined as one (Ideally in this step you are using an electric mixer with a dough hook. If you don't have an electric mixer, wash your hands and use one to hold the bowl steady and the other as a human dough hook. #gains) 

- plop your dough out onto a clean surface (you may want to lightly flour the surface or use a non-stick baking mat) and knead for 6-10 minutes, until dough is smooth and elastic (add flour to dough as needed so it remains workable and doesn't get stuck to you and everything else and turn this into a glutenous nightmare)

- throw that dough ball back into the mixing bowl and mix again on medium for 5 minutes (or get your human dough hook to work - pro tip: try your non-dominant hand so one arm doesn't get way more buff than the other)

- cover the mixing bowl with a towel and let your dough proof (rise) for 2 hours in a warm, draft-free spot (first removing any cats from said area)

- pass 2 hours in whatever way you wish - we suggest using some of this time to make up with the cat and to find a vegan icing recipe (we mixed about 1/2 cup powered sugar, about 2 tsp soy milk, and a smashed in a couple fresh strawberries) - set a timer so you don't forget about your dough for so long that it becomes sentient

- grease the 9x12 baking dish (we used glass) with a little vegan butter or coconut oil

- punch that dough down into the mixing bowl, plop it out onto a clean surface (a lightly-floured countertop or a non-stick baking mat), and use your rolling pin (it's ok if you're using a wine bottle) to evenly roll it into a 1/2-inch thick rectangle-ish shape

- smear the reserved 2 tbsp of room-temperature vegan butter or coconut oil onto the surface of the dough and then evenly sprinkle the reserved sugar/cinnamon on top

- starting from the long side of the rectangle, roll up that dough 

- cut 1-inch thick sections with your serrated knife 

- place your lil' rolls into your greased (the swirly sides should be up/down) and let rest for 30 minutes

- turn on your oven, warm to 350F, and bake your rolls until gold brown (18-24 minutes)

- cool, apply icing if you wish, enjoy, remember to turn off your oven, and tag Brewing Good Coffee Company in the pictures you post of your creation


If you are taking full advantage of adulthood and having cinnamon rolls for breakfast, try Into the Light. Breakfast blends are usually on the lighter side of the roast spectrum because they maintain more of coffee's naturally-occurring caffeine.