Nothing beats the comforting smell of warm cinnamon buns baking in the oven. Our friend Jen Regan would make these every Friday morning at her all-vegan Poison Berry Bakery in Cleveland, Ohio, and her regular customers came in like clockwork to stock up, calling them “magical” and “life changing.” Sadly for us, Jen has since moved on to other adventures, but we’re excited to help these cinnamon rolls live on in homes all around the world with Jen’s recipe.
Yield: 12 rolls
Prep time: 45 minutes | Cook time: 20 minutes | Total time: 3 hours and 13 minutes
You’ll need: an electric hand mixer
Dough:
2 tablespoons ground flaxseed meal
5 tablespoons plus ¼ cup warm water, divided
¾ cup soy milk (any variety)
¼ cup vegan butter
1½ tablespoons active dry yeast
¼ cup granulated sugar, divided
1 teaspoon vanilla extract
3¼ cups all-purpose flour, divided
½ teaspoon salt
Filling:
½ cup vegan butter, softened at room temperature
1 cup packed brown sugar
1½ tablespoons ground cinnamon
Frosting:
½ (8-ounce) container plain vegan cream cheese (we recommend the brand Tofutti)
¼ cup vegan butter, softened at room temperature
1½ cups powdered sugar
½ teaspoon vanilla extract, plus additional if needed to thin out
Pinch of salt
1. To make the dough, in a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside to rest and thicken for at least 5 minutes.
2. In a medium pot over medium heat, heat the soy milk until tiny bubbles form. Remove from the heat, stir in the vegan butter, and let cool to room temperature.
3. In a large bowl, mix together the yeast, 1 teaspoon of the granulated sugar, and ¼ cup of warm water. Let the mixture sit for 10 minutes to activate the yeast. Add the flaxseed meal mixture, soy milk mixture, and vanilla extract. Using a fork, stir in 2¼ cups of the flour, the remaining granulated sugar (¼ cup minus 1 teaspoon), and the salt.
4. Gradually add the remaining 1 cup of flour and knead for about 5 minutes, until the flour is incorporated and the dough is smooth. Form the dough into a ball in the bowl, cover with a damp paper towel, and let rise for 1 hour in a warm place (ideally 80 to 90 degrees F).
5. To make the filling, in a small bowl, combine the vegan butter, brown sugar, and cinnamon and mash with a fork until the butter is fully incorporated and no chunks remain. Set aside.
6. On a floured surface, using a floured rolling pin, roll out the dough into a 12 × 15-inch rectangle. Using your fingers, spread the brown sugar mixture evenly across the dough. Starting at one of the shorter sides, tightly roll the dough so you have a 12-inch-long roll. Pinch to seal. With a sharp knife, cut the roll into 12 equally sized slices and place them on a baking sheet lined with parchment paper or a silicone mat. Cover with a damp towel or paper towel and let rise for 1 to 2 hours, until doubled in size.
7. Preheat the oven to 350 degrees F. Bake the rolls for 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Do not overbake.
8. Using a spatula, lift the rolls off the pan immediately to prevent the filling from sticking, and transfer to a cooling rack. Allow the rolls to cool fully before frosting.
9. To prepare the frosting, using an electric hand mixer, beat together the vegan cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla extract, and salt and beat until the frosting is smooth and thick. Spread the frosting evenly over each cinnamon bun.
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