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Vegan Triple Almond Cinnamon Rolls

These fluffy, gooey vegan triple almond cinnamon rolls will warm you up! They also make your home smell divine, what more could you want??

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  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 rolls 1x
  • Category: Dessert
  • Cuisine: American
close up image of vegan triple almond cinnamon rolls | cookingwithparita.com
Units Scale

Ingredients

Dough

  • 420 g plain flour (3 1/2 cup)
  • 43 g vegan butter (3 tbsp)
  • 1/2 tbsp caster sugar
  • 6 g fast action dried yeast
  • 250 ml oat milk (1 cup (or any plant-based milk))
  • 1/2 tsp almond extract

Filling

  • 56 g vegan butter (4 tbsp )
  • 1/4 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 105 g caster sugar (8-9 tbsp)

Topping

  • 1 1/2 tsp almond extract
  • 1–2 tbsp oat milk ( (or any plant-based milk))
  • 180 g icing sugar (1 3/4 cup)
  • sliced almonds

Instructions

Dough

  1. Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
  2. Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
  3. Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
  4. Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.

Filling

  1. While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.

Assembly

  1. Grease your baking dish with 1/2 tbsp (7g) vegan butter.
  2. Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
  3. Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
  4. Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
  5. Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
  6. Pre-heat the oven to 180C/160C fan.
  7. Bake for 25-35 minutes or until slightly golden.
  8. As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.

Glaze + Toppings

  1. While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
  2. Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.

Nutrition

  • Calories: 280

Find it online: https://cookingwithparita.com/recipe/triple-almond-cinnamon-rolls/