These fluffy, soft, and delicous cinnamon rolls are not only vegan, but they are made start to finish in 1 HOUR.
- 4 1/2 tea. (2 packets) rapid rise yeast
- 1 cup warm water (110°)
- 1/3 cup melted coconut oil
- 1 tsp. salt
- 2 1/2 cups all-purpose flour
- 1/4 cup + 1 tea. sugar
- 2 T. melted coconut oil (for the filling)
- 1 T. cinnamon (for the filling)
- 1/2 cup brown sugar (for the filling)
- 1 1/2 cups powdered sugar (for the frosting)
- 2-3 T. water (for the frosting)
- 1/4 tea. vanilla extract (for the frosting)
Warm up the water until it is between 100°-115° F. It should feel like warm bath water.
Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes to activate.
After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If there is no change, toss it and use fresher yeast.
Add the 1/3 cup coconut oil, salt, 2 cups of flour, remaining 1/4 cup sugar, and stir until the mixture comes together.
Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl, but is still soft and slightly sticky.
Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl. Set aside while you prep the filling.
Combine the cinnamon and brown sugar in a small bowl and mix together. Dust the counter with more flour, and turn the dough ball out onto the floured surface.
Roll dough out to a rectangle about 12×16 inches. Spread 2 T. melted coconut oil over the rolled out dough, leaving a boarder of about 1 inch around the edges free from oil.
Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move it around so that it evenly coats the oiled dough.
Use your rolling pin to gently roll over it to press the sugar into the dough.Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log.
Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the two uneven ends where there is no filling.
Slice rolls off about 1 1/2 inch thick and place them in a greased 9×9 inch pan. You should get around 12 rolls.
Cover with plastic wrap and set somewhere warm to double in size, for about 20-30 minutes. (I set my on the stove when the oven is preheating)
Preheat oven to 350°F. Once rolls have puffed up and doubled in size, bake them for about 15 minutes. If you like them doughy, take them out around 13 minutes.
Let them cool for a few minutes before glazing and serving.
To make the frosting, mix together the powdered sugar, water, and vanilla extract. If it needs to be thinner, add small increments of additional water.
To thicken, add small increments of powdered sugar. Spread over the warm cinnamon rolls.
Details Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Yield: 1 dozen rolls