Vegan cinnamon rolls have never been so quick and easy! Get this epic breakfast recipe on the table in less than an hour.
There’s nothing quite like filling your home with the sweet smell of warm cinnamon rolls on a chilly morning. It’s the sort of thing that gets everyone up early, running to the kitchen in anticipation for a delicious family treat.
Making Cinnamon Rolls from Scratch
If you’re making cinnamon rolls from scratch, it’s a lot lengthier of a process than this recipe. If you want to make them from your blood, sweat, tears, hours of your life, and flour and yeast and sugar, check out this recipe here.
If you want to get started and start stuffing your face all in less than an hour, keep reading. 😉
The Hardware: What Supplies You Need
Pretty simple standard baking equipment here:
Small mixing bowl
Large cutting mat
Sharp knife or pizza cutter
6″ cake pan or pie pan (cupcake pan or mini cupcake pan for regular or mini rolls)
Small baking tray
Pillsbury classic pizza dough. This is the kind that comes in the scary popping tubes (don’t lie, you know they make you jump too!). The ingredients may not be super healthy, but they are vegan.
Be aware that the pizza crust does contain both wheat and soy, though.
And while the ingredient glucono delta-lactone might sound scary like dairy, it’s just an acid added for leavening and is vegan.
Sugar: Plain ole white sugar is what I use here. Feel free to experiment with brown or coconut sugar if that’s your jam. Just make sure the sugar you use is bone-char free like Zulka, which is my favorite brand.
Butter: Vegan butter, margarine, vegan spread, whatever you want to call it. Just make sure it’s softened but still cool or you’re going to have a big mess on your hands.
Cinnamon: Use ground cinnamon in this recipe, do not use cinnamon oil.
Get Going: How to Make the Dang Thing
1. Pre-heat oven to 350°F.
2. Cut parchment paper into a circle to fit in the bottom of your cake or pie pan.
3. In a small mixing bowl using the spatula, fold together margarine, sugar, and cinnamon until mixed well.
4. Pop open can of pizza crust, remove the dough from the can, and gently extend it to 12″ x 18″.
5. Use your spatula to spread the cinnamon mixture evenly over the dough.
6. Using a sharp knife or pizza cutter, cut the dough into 2″ strips.
7. Roll the bottom strip into a classic cinnamon roll.
8. Pick up and place the roll at the end of the next strip up, so that its tail end meets with the starting end of the new strip.
9. Roll it up, and repeat the process until all strips are incorporated into your giant cinnamon roll. It will get messy! It is easier and less messy if your kitchen is colder.
10. Place your giant cinnamon roll into the cake or pie pan, domed side up.
11. Spread any spilled cinnamon mix over the roll.
12. Place pan on the rack over your tray (to catch anything that bubbles over) in the oven and bake for 30-35 minutes.
13. Once baked, take out of the oven and let cool for 5 minutes before removing from pan. To remove roll from pan, use a spatula to scrape down the sides and turn upside down onto a plate. Peel off parchment paper circle. Do this carefully, as there may be hot oil. Flip back over onto another plate.
Note: One of my favorite kitchen gadgets is actually my Fiskars Self-Healing Cutting Mat (it’s made for cutting fabric)! It’s huge and easy to clean, makes measuring a cinch, and keeps my counters clean and safe.
- 1 can Pillsbury classic pizza crust (cold)
- 1/2 c vegan butter, softened but cool (one stick)
- 1/2 c sugar
- 2 tbsp ground cinnamon
- Preheat your oven to 350F
- Line a 6" cake or pie pan with parchment paper.*
- Fold together butter, sugar, and cinnamon in a small mixing bowl until well combined
- Remove the pizza dough from the can and gently extend it to 12"x18"
- Spread the butter mixture evenly on top of the pizza dough
- Using a pizza cutter or sharp knife, cut the pizza dough into six 2" thick ribbons lengthwise.
- Roll the first strip, and then meet its end with the beginning of another strip, roll it into the second, roll that into the third, and so on until all the strips are rolled together into one giant cinnamon roll.**
- Place your roll into the pan, domed-side up.
- Use your spatula to spread any spilled butter mixture over the top of your roll(s).
- Put the pan onto a rimmed baking sheet to catch any overflow
- Bake 30-35 minutes.***
- Remove roll from oven and allow to cool in the pan on a cooling rack for five minutes before using a spatula to scrape down the sides and carefully flip the hot roll out onto a plate.
- Place another plate upside down on the roll, and flip again. Use the spatula to scrape the cinnamon syrup left in the pan over the top of your roll.
- Slice with a knife and serve hot, or serve as a pull-apart bread.
- Top with my cream cheese buttercream for a classic flavor combination, or use my American meringue buttercream if you'd like to go a little less sweet.
*For regular sized rolls you may use cupcake pan, and for minis a mini cupcake pan. The smaller rolls can all also be baked together in a 6" pan as a pull-apart loaf if you prefer.
**For regular sized rolls, roll each strip individually. For mini rolls, cut all the rolls in half down the middle (9" strips) and roll them all individually.
***Bake 15-17 minutes for regular sized, and around 10 minutes for the minis if you're baking them in cupcake pans - otherwise bake the same as a giant roll.
Leftovers can be stored at room temperature for up to three days. They may be reheated in the microwave for 15 seconds.
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