Cinnamon rolls are one of my favorite pastries. They are fluffy, cinnamony, sweet and scream weekends and holidays. This recipe is inspired by two of my favorite recipe developers- Minimalist Baker and hot for food.

Weekend vibes

The ingredients are simple and affordable, but get ready for some waiting in between as there will be a lot of dough proofing involved.

Total proofing time:
4 hours

Number of rolls:
10- 12 rolls

Dough ingredients:
3 C all-purpose flour
1 sachet of dried yeast (7g)
1 1/2 C plant milk- I used my homemade oat milk
1 tbsp granulated sugar
1 tsp salt
1 1/2 tbsp vegetable oil- or melted coconut oil or melted vegan butter
Extra flour to roll out the dough

2 tbsp cinnamon- adjust to your taste
2 tbsp melted coconut oil or vegan butter
1/2 C sugar- adjust to your taste

1 C icing sugar
1 tbsp plant milk
1 tsp vanilla extract

In a sauce pan, heat the plant milk to 43ºC (110 degrees F)- Check the yeast packet for instructions. Add the yeast and sugar. Whisk it until combined and let it activate for 10 minutes.
Pro-tip: If you don’t have a kitchen thermometer, put your clean finger in the milk. It should be the temperature of bath water. Otherwise, it’ll kill the yeast.

Sugar is the yeast’s food
The yeast foams up when activated

In a large mixing bowl, combine flour and salt. Then, add the activated yeast and the oil. Gently fold the mixture until you get a well-combined and slightly sticky dough. Transfer the dough to a lightly floured surface and knead it for no more than 2 minutes. If your dough is too sticky, add flour to adjust it. Grease the bowl with oil, put the ball of dough back in it, cover it with a clean towel and let it proof for 2 hours in a warm dark place.

Don’t overmix the dough


Grease the bowl to the top as the dough will rise
Proof baby, proof!

In the meantime, combine sugar and cinnamon and set aside.


Once the dough has doubled in size, roll out the dough on a lightly floured surface, ideally into a thin rectangle- which I clearly can never do lol. Brush the melted coconut oil and  sprinkle the filling on top. Roll it up tightly and cut the rolls with a sharp knife or a string or a floss. Make them as thick or thin as you wish. Place them onto a well-greased oven tray or casserole leaving space between the rolls. Cover it with a towel and let it proof again for another 1-2 hours.


Very “rectanglar-like” shape lol


Press the filling to help it stick on the dough


1″ to 2″ thick rolls
Proof them, again!

Preheat the oven to 176ºC (350 degrees F) and bake them for 25- 30 minutes. Meanwhile, mix well the icing sugar, vanilla extract and plant milk until you get a nice frosting. Let the rolls cool down before you pour the frosting on top.
Pro-tip: When making the frosting, add the milk slowly as the frosting tends to thin out quickly.

Vanilla frosting





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