Easy 1-Hour Cinnamon Rolls With Simple Icing | Vegan


Cinnamon rolls have always had a special place in my heart. They are my favourite sweet treat in the entire world and they just feel like a big warm hug. You cannot convince me otherwise. 

These cinnamon rolls have a delicious simple icing on top, as I know not everyone is the biggest fan of cream cheese icing and honestly, I prefer them this way too! 

They also only take 1 hour to make, which may sound like a long time, but I promise it goes by quickly and they are absolutely worth every second.

If you want a comforting sweet treat to brighten up your weekend, then go ahead and try this recipe and let me know what you think! Please also tag me in any recreations on Instagram @veganshannon!


Makes: 8

You will need:

- 3 1/2 cups plain flour (+ 3 tbsp added later on)

- 1/2 cup caster sugar

- 1 packet of instant active dry yeast 

- 1 cup dairy-free milk (I used oat)

- 1/4 cup vegan butter

- 1 large vegan egg (I used Orgran or Free and Easy Foods egg replacement) 

For the filling:

- 1/4 cup vegan butter, softened

- 1 cup light brown sugar

- 2 tbsp cinnamon

- 2 tsp cornstarch 

For the simple icing:

- 1 cup icing sugar

- 2 tbsp dairy-free milk

- 1/2 tsp vanilla extract


1. Preheat the oven to 200C.

2. In a large mixing bowl/stand mixer, sieve the flour and add the instant dry yeast and a pinch of salt. Stir to combine.

3. In a saucepan/microwaveable safe bowl, add the vegan butter, oat milk and caster sugar. If in a saucepan, place it on low heat and allow the butter to melt completely. If you're placing the ingredients in the microwave, then heat on full power for 45 seconds. The butter should have melted and the mixture should be warm to the touch.

4. Gradually pour the butter mixture into the dry ingredients as you mix. If using a stand mixer, mix with the dough hook. 

5. Pour in the vegan egg and keep mixing until dough ball forms. Continue to mix until the dough becomes more elastic. Add the remaining 3 tbsp of plain flour so that the dough isn't too sticky and mix again. Finally, cover the bowl with cling film or a damp towel and allow the dough to rest for 5 - 10 minutes. 

6. Prep a clean surface with a light covering of flour before rolling out the dough. You should aim to roll the dough out so it measures out at 10 x 16 inches.

7. Cover the dough with the softened vegan butter, using a brush to coat it evenly. 

8. In a medium-sized bowl, combine the light brown sugar, cornstarch and cinnamon. 

9. Sprinkle the cinnamon sugar mix on top of the dough, covering all of the butter. 

10. Slowly start rolling the dough horizontally, making sure you roll it tightly and it forms a log shape.

11. Cut the roll into 8 sections. Lightly grease a large baking dish with a small amount of vegan butter, brushing it around so it covers the whole tin. Place the individual cinnamon rolls into the tin.

12. Turn your oven OFF. You need the oven to be warm, but we don't want the cinnamon rolls to cook properly at this point.

13. Cover the cinnamon roll tin with tin foil and place them in the warm oven for 30 minutes to allow the rolls to rise. 

14. After 30 minutes, remove the tinfoil and place the cinnamon rolls back in the oven. Turn the oven back on at 200C.

15. Bake in the oven for 25 - 30 mins, checking on them so that they don't burn. 

16. Remove from the oven and allow to cool for five minutes before icing them!

17. To make the icing, simply add the icing sugar to a bowl and add the dairy-free milk and vanilla extract. Mix until combined and the icing is soft and runny. 

18. Drizzle the icing on top of the cinnamon rolls (ideally when you are serving them as the icing is likely to dry up if left for too long).

What's your favourite sweet treat?

Love Always,

Shannon x

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