top view of a plate of seven golden cinnamon rolls covered in white icing

Vegan Cinnamon Rolls

Ingredient Notes

  • Ready Rolled Pastry: A lot of ready rolled pastry is already vegan but not advertised as it. Check the back and make sure it is vegan and also make sure it uses sustainable palm oil as you gotta do the best you can.
  • Raisins/Cranberries/Almonds: You can omit these completely or use any combination you prefer. Other fruits along the same line also work like sultanas and pecans.

 

Cooking Tips

  • Ready Rolled Pastry: Keep this in the fridge as long as you can and only get it out at the last minute. This is because the ready made stuff melts quickly, making it much harder to work with and will also leave you with less ‘puff’ in your pastry.
  • Serrated Knife: I find that using a serrated knife gets cleaner cuts and ensures you don’t squish the cinnamon rolls while cutting.

 

Vegan Cinnamon Rolls

As well as being super easy to make, these vegan cinnamon rolls will have your whole kitchen filled with a buttery cinnamon perfume - your very own bakery in under 30 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert
Keyword: Baking, Bread, Cinnamon
Servings: 12 rolls

Ingredients

Cinnamon Rolls

  • 375 g Vegan ready rolled puff pastry (made with sustainable palm oil, also leave in the fridge until when needed)
  • 100 g Vegan butter
  • 8 tbsp Soft brown sugar
  • 2 tsp Ground cinnamon
  • 35 g Jumbo raisins & dried cranberries mix (sultanas also work)
  • 100 g Almonds, roughly chopped (almond flakes also work)

Icing

  • 70 g Icing sugar
  • 1 tbsp Cold water
  • 1 tsp Maple syrup (or agave syrup)

Instructions

Cinnamon Rolls

  • Preheat the oven to 200c. Roughly chop your almonds
  • In a medium bowl mix the butter, soft sugar and cinnamon. Break with a fork and knife if needed and make sure the sugar and cinnamon are evenly distributed
  • Take the pastry out of the fridge and carefully unwrap it onto a chopping board. The following steps need to be done fairly quickly so the pastry doesn't melt
  • Spread the butter cinnamon mixture all over the pastry, covering all the edges
  • Now sprinkle the raisins and cranberries evenly over the pastry
  • On the short side, tightly roll up the pastry as best you can
  • Cut the pastry log in half. With each half cut them into 6 even pieces
  • Place 6 onto a lightly greased baking tray/baking parchment with enough gap between each of them
  • Bake for 15-20 minutes until nice and golden. Leave to cool before adding icing

Icing Sugar

  • Mix the icing sugar and water until all the clumps are gone and the icing is nice and smooth
  • Add the maple syrup and mix through
  • With a teaspoon drizzle the icing sugar over the cooled down cinnamon rolls

Notes

Vegan Butter used can be found here
Syrup used can be found here
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