Pamela Anderson's Favorite Cinnamon Rolls Vegan
These cinnamon rolls are a warm hug in pastry form, bringing comfort and joy with every bite. I love how the rich, spicy aroma fills my kitchen while they bake, reminding me of cozy mornings spent with friends.
I remember the first time I made cinnamon rolls; it was a rainy Sunday morning, and the scent of cinnamon wafted through the house, instantly lifting everyone’s spirits.
This vegan version is so soft and gooey, and it feels like a little celebration each time I make them.
I love that I can share this treat with friends who might not even know they’re vegan - it’s all about that sweet, cinnamon goodness!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk, but you can swap it for any plant-based almond milk you prefer. The key is to ensure it’s warm to help the yeast bloom. Don't skip the resting time for the dough; it makes all the difference in texture!
Tips & Notes
- •I like to keep my cinnamon rolls in a glass container to maintain their softness.
- •If you want to take them to the next level, add some chopped nuts or raisins to the filling!
Recipe Variations
- •Sometimes, I’ll add a splash of pumpkin spice to the filling for a seasonal twist.
- •You can also try swapping the maple syrup for agave or coconut nectar in the glaze.
Storage & Freezing
These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge and reheat them for a cozy treat!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the rolls, let them rise, then cover and refrigerate them overnight. Just let them come to room temperature and rise again before baking.
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These cinnamon rolls are a warm hug in pastry form, bringing comfort and joy with every bite. I love how the rich, spicy aroma fills my kitchen while they bake, reminding me of cozy mornings spent with friends.
Ingredients
Instructions
- 1
In a small bowl, whisk together the warm almond almond milk and the sugar until dissolved. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
In a large mixing bowl, combine the flour and salt. Pour in the frothy yeast mixture, melted vegan vegan butter, and vanilla extract. Mix with a wooden spoon until a dough starts to form.
- 3
Knead the dough on a lightly floured surface for about 5-7 minutes, until it's smooth and elastic. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour.
- 4
While the dough is rising, prepare the filling by mixing the brown sugar and ground cinnamon together in a small bowl.
- 5
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle about 1/4-inch thick.
- 6
Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- 7
Starting from one edge, carefully roll the dough into a tight log. Slice the log into 12 equal pieces.
- 8
Place the rolls in a greased baking dish, cover with a towel, and let them rise for another 30 minutes.
- 9
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes, until they’re golden brown.
- 10
While they bake, mix the maple syrup with a bit of water to thin it out for a drizzle. Once the rolls are done, let them cool slightly, then drizzle the maple syrup glaze over the top.
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