Vegan Cinnamon Rolls with Eggnog Icing
Amazing vegan cinnamon rolls with an easy eggnog glaze. Perfect for a weekend brunch or special occasion. There's also a make-ahead option!
Servings 12
Ingredients
The Dough
- 1/2 cup (125ml) warm water
- 1 teaspoon (5g) sugar
- 1 package (8g) quick rise instant yeast, or 2 1/4 teaspoon
- 2 3/4 cups (380g) all-purpose white flour, spoon and leveled
- 1/3 cup (67g) vegan butter
- 1/2 cup (125ml) oat milk, plain, unsweetened
- 1/4 cup (50g) sugar
- 1 teaspoon (6g) salt
The Filling
- 1/2 cup (110g) sugar
- 1 1/2 tablespoon (10g) cinnamon, ground
- 1/4 cup (50g) vegan butter, melted
The Pan Sauce
- 1/4 cup (50g) vegan butter, melted
- 3 tablespoons (35g) brown sugar
The Eggnog Icing
- 1 cup (125g) icing sugar
- 2 tablespoons (35g) vegan eggnog of choice
- Pinch of nutmeg
Instructions
Prepare The Dough
- In a small bowl, dissolve the sugar in the warm water. Add the yeast and let it sit for 5 minutes or until it gets foamy at the top. Set aside.
- Melt the 1/3 cup of butter (I use the microwave in 30 second increments). Add the milk, sugar and salt to the melted butter. Stir to combine. Add the yeast mixture and stir again to combine.
- Transfer the wet mixture to a large bowl, then add the flour, 1/2 cup at a time, stirring every time until just combined (don't overmix). Once you added all the flour or that the dough is thick and shaggy, transfer the dough to a clean, floured surface. With oiled hands, knead the dough for 3-4 minutes or until the dough looks smooth. Add more flour if needed, but avoid using too much or the dough will get dry.
- Rinse and clean the same bowl. Coat it with a little bit of oil. Transfer the dough to the bowl and cover it tightly with plastic wrap or a reusable bowl cover. Let it rise in a warm place for 1 hour (you can place it in the oven with the light turned on).
Prepare the Pan Sauce
- Meanwhile, melt 1/4 cup of butter. I use the microwave for 30 seconds. Stir in the brown sugar to form the pan sauce.
- Pour the pan sauce at the bottom of an 8x11 inch (or 9x13 inch) casserole dish and spread it evenly. Set aside.
Prepare the Cinnamon Sugar
- In a small bowl, combine the sugar and cinnamon. Set aside.
Form the Cinnamon Rolls
- Once the dough is done rising, unwrap it. Add more flour to a clean surface. Place the dough on the lightly floured surface and roll it our until you get approximately a 20x14 inch rectangle.
- Melt another 1/4 cup of butter (you can use the same bowl as last time). Brush the melted butter on top of the rolled out dough, then sprinkle it evenly with the cinnamon sugar.
- Roll the dough tightly from the short side of the rectangle. Make sure the seam is on the bottom, then using a serrated knife, cut it into 12 rolls.
- Transfer the rolls to the prepared dish. Cover the dish with plastic wrap and let it rise for another 45 minutes in a warm place.
- Once ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the rolls for 25 minutes or until lightly golden (they won't brown as much as non-vegan cinnamon rolls). Remove from the oven and let them cool slightly.
The Icing
- Meanwhile, prepare the icing: In a small bowl, combine the powdered sugar, eggnog and nutmeg. Whisk until smooth. Add more eggnog if it's too dry or more sugar if it's too thin.
- Pour the icing over the lightly cooled cinnamon rolls. Enjoy!
Notes
This recipe is adapted from Oh She Glows' recipe.
My favorite vegan eggnog is the Holiday Nog from So Delicious. Feel free to use your favorite vegan eggnog.
Make Ahead: To make these ahead, prepare the entire recipe up until baking (after the second rise). Instead of baking them, keep them wrapped tightly in the fridge for up to 2 days. Once you're ready to bake, take them out of the fridge and leave them at room temperature for 30 minutes. Preheat the oven, then bake them as instructed.
Freezer Option: You can freeze the plain cinnamon rolls (without the icing). Once you're ready to eat, bake them for 10-12 minutes at 350°F. This method is recommended by Oh She Glow's recipe.
Don't like eggnog? Replace the eggnog with your favorite plant-based milk!
Don't have oat milk? You can also use plain almond milk in this recipe.