Vegan Cinnamon Rolls


Vegan Cinnamon Rolls via Naturally Ella
(makes 8 rolls)


  • 1 T. ground golden flax seed meal + 3 T. water
  • 3/4 c. unsweetened almond milk, microwaved for 1 minute
  • 1 T. natural cane sugar
  • 2 1/4 t. instant yeast
  • 2 T. grapeseed oil
  • 1 1/2 t. salt
  • 1 c. whole wheat pastry flour
  • 1/2 c. – 1 c. unbleached all purpose flour (I used 3/4 c. ish)


  • 1 T. grapeseed oil
  • 1/3 c. dark brown sugar
  • 2 T. ground cinnamon
  1. Combine the water and flax seed in a small bowl.
  2. In a stand mixer bowl, add warmed milk, sugar, and yeast. Let it sit for about five minutes for the yeast to activate.
  3. Add the oil, salt, and whole wheat pastry flour, and then give it a swirl.
  4. Attach the dough hook to the stand mixer, and start mixing on low to medium speed. Begin adding the all purpose flour, starting with 1/2 c. Slowly add tablespoons of flour at a time, until a soft (but not sticky) dough has formed. The dough will pull always from the sides but still be a little sticky at the bottom. Knead the dough for 6-8 minutes.
  5. Ball the dough and brush it with oil. Cover and let the dough rise in a warm setting for about an hour or until the dough has more than doubled in size.
  6. Flour a rolling pin and a working surface with all purpose flour. Roll the dough out to a 8″x12″ rectangle. Brush the oil on the top surface of the dough and sprinkle with the sugar and cinnamon. Begin rolling the dough lengthwise and away. Cut the roll with a sharp/floured knife in half, and continue to half the halves until 8 rolls are made. Arrange the rolls onto a oil-brushed dish. Let the rolls rise one more time for 45 minutes or so.
  7. Bake the rolls in a preheated 350F oven for approximately 16 minutes. Serve warm or rewarmed in a convection oven for a crispier coating with the same moist center.

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