Soft and Fluffy Vegan Cinnamon Rolls (No Knead!)

These delicious cinnamon rolls are perfect for anyone looking for a vegan treat that’s easy to make and requires no kneading! They’re soft, fluffy, and bursting with cinnamon flavor.

Ingredients:

Dough:

500g all-purpose flour

300ml warm milk (around 105°F / 40°C)

1 tablespoon active dry yeast (15g)

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons vegetable oil

1 packet vanilla sugar (8g)

Pinch of salt

Filling:

For the Filling:

½ cup brown sugar (packed)

2 tablespoons ground cinnamon

Or Chocolate (chopped or spreadable) – amount to your preference

Gilding (optional):

1 tablespoon plant-based milk (like soy or almond)

Sesame seeds for decoration

Instructions:

Activate the yeast: In a large bowl, combine warm milk, yeast, and half of the flour. Whisk well and let sit for 30 minutes, or until the mixture becomes foamy and bubbly. This activates the yeast.

Mix the dough: Add the remaining flour, baking powder, sugar, vegetable oil, vanilla sugar, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. You may need to use your hands to bring it together towards the end.

Tip: The dough will be slightly sticky. Don’t be tempted to add more flour unless absolutely necessary, as this can make the rolls tough.

First rise: Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1 hour. It should double in size.

Shape the rolls: Lightly flour a clean work surface. Gently turn the dough out onto the surface. Don’t knead it, just use a rolling pin to roll it out into a large rectangle, about 1/2 inch thick.

Prepare the filling: Spread your chosen filling over the dough rectangle, leaving a small border around the edge.

Roll and slice: Starting from a long edge, tightly roll up the dough to form a log. Pinch the seam to seal it. Use a sharp knife to cut the log into about 12 equal pieces.

Second rise: Arrange the rolls in a greased 9×13 inch baking dish, leaving some space between them for expansion. Cover the dish loosely with plastic wrap or a damp cloth and let the rolls rise again for 30 minutes.

Preheat the oven: While the rolls are rising, preheat your oven to 200°C (390°F).

Gilding (optional): If you’d like a shiny glaze on your rolls, whisk together the plant-based milk in a small bowl. Brush the tops of each roll with the milk.

Bake: Bake the rolls for 20-25 minutes, or until golden brown and cooked through.

Cool and decorate: Let the rolls cool slightly in the pan before transferring them to a wire rack to cool completely. Sprinkle with sesame seeds for an extra touch, if desired.