Cinnamon rolls for sugary souls

I’m in a sugary mood at the moment. Thinking about all sorts of cakes and desserts that I want to turn vegan.

This sunday I woke up early while my friends where sleeping in (they went out to one of Sarah’s shows on Saturday while I was in bed with a cold and FOMO). I thought that a hangover probably felt a little better with hot cinnamon rolls fresh from the oven. Vegan off course. So I substituted normal ingredients for non-dairy ones and they turned out just as tasty and fluffy as you expect from a good and comforting cinnamon roll.



  • 2 cups almond milk
  • 3/4 cup vegan butter
  • 1/4 cup sugar
  • 1 packet active dry yeast
  • 6 cups flour
  • 1 tsp salt
  • Brown sugar to cover the dough (1-2 cups)
  • Cinnamon to cover the dough
  • Vanilla sugar



  1. Mix almond milk, 1/2 cup melted vegan butter, 1/4 cup sugar, 1 packet active dry yeast
  2. Let the mix rest 5 minutes
  3. Add 5 cups flour, 1 teaspoon salt
  4. Let the dough rest for 1 hour
  5. 1/2 cup flour more on the dough
  6. Pour 1/2 cup flour on the table and knead until dough has a nice and not to sticky consistency
  7. Roll dough out as a big pancake (not too thick)
  8. Add brown sugar and cinnamon on top of the dough (use plenty to cover)
  9. Roll dough as a sausage and cut into cinnamon rolls
  10. Put the rolls in a round dish and let it rest for 30 minutes
  11. Bake the cinnamon rolls at 180 degrees for 25-30 minutes
  12. Serve cinnamon rolls with vanilla sugar on top – and a little maple syrup to make them even more sticky and delicious.


Love, Nikoline

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