Easy Vegan Cinnamon Rolls (200 Calories)
There’s something utterly comforting about the smell of freshly baked cinnamon rolls wafting through your kitchen. The soft, gooey texture, combined with the warm essence of cinnamon and the sweet glaze on top, makes them an irresistible treat. But what if you could enjoy this classic breakfast delight without the guilt of calories? Introducing our Easy Vegan Cinnamon Rolls (200 Calories) — a recipe that’s not only delicious but also easy to make and completely plant-based. Get ready to roll up your sleeves and dive into a world of fluffy, sweet goodness!
Why This Recipe is a Keeper
These Easy Vegan Cinnamon Rolls are a game changer for anyone looking to indulge without compromising health goals. Each roll contains only 200 calories, making them a perfect guilt-free option for breakfast or a sweet snack. The recipe is straightforward, requiring minimal ingredients and time, with a delightful taste that rivals traditional cinnamon rolls. They are fluffy, delicious, and will be a hit with everyone, whether they’re vegan or not.
The Ingredient Lineup
To make these scrumptious Easy Vegan Cinnamon Rolls (200 Calories), you’ll need the following ingredients:
- 1 1/4 cups cornstarch (176g)
- 1/2 cup oat flour (60g), GF if needed
- 6 Tbsp white rice flour (56g)
- 2 tsp xanthan gum (make sure it’s a vegan brand)
- 1 tsp salt
- 2 tsp Red Star Platinum Yeast (almost one package, don’t use the whole package)
- 6 Tbsp water
- 3 Tbsp agave
- 2 Tbsp unsweetened vanilla almond milk
- 3 Tbsp dairy-free butter
- 1/4 cup dairy-free plain yogurt, at room temperature
- 1/4 cup unsweetened applesauce, at room temperature
- 4 Tbsp dairy-free butter, softened to room temperature
- 4 Tbsp coconut sugar
- 1 Tbsp monk fruit (or sugar)
- 1 Tbsp ground cinnamon
- 6 Tbsp dairy-free cream cheese, softened to room temperature
- 1/2 tsp vanilla extract
- 1 cup sugar-free powdered sugar (or regular)
- 2 Tbsp unsweetened vanilla almond milk
Equipment at a Glance
Before you start baking, gather these kitchen essentials:
- Mixing bowls – for combining dry and wet ingredients
- Whisk – to ensure all ingredients are well blended
- Rolling pin – to roll out the dough
- Baking dish – for placing the cinnamon rolls to bake
- Measuring cups and spoons – for accurate ingredient measurement
- Spatula – for spreading the filling evenly
Easy Vegan Cinnamon Rolls (200 Calories) Made Stepwise
Step 1: Prepare the Dough
In a large mixing bowl, combine the cornstarch, oat flour, white rice flour, xanthan gum, and salt. Mix well. In a separate bowl, combine the warm water, agave, and Red Star Platinum Yeast. Allow it to sit for about 5-10 minutes until frothy.
Step 2: Combine Wet Ingredients
To the yeast mixture, add the dairy-free butter, dairy-free yogurt, and unsweetened applesauce. Mix thoroughly until well combined.
Step 3: Form the Dough
Gradually pour the wet ingredients into the dry ingredients. Stir with a whisk until a soft dough forms. If the dough is too sticky, add a little more cornstarch, one tablespoon at a time, until it reaches a workable consistency.
Step 4: Knead and Rise
Knead the dough on a clean surface for about 2-3 minutes until smooth. Place it in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
Step 5: Roll Out the Dough
Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
Step 6: Create the Filling
In a small bowl, mix together the softened dairy-free butter, coconut sugar, monk fruit, and ground cinnamon. Spread this filling evenly over the rolled-out dough using a spatula.
Step 7: Roll and Cut
Starting from one end, carefully roll the dough into a log shape. Once rolled, use a sharp knife or dental floss to cut it into 12 equal pieces. Place the rolls in a greased baking dish, ensuring they’re close but not touching.
Step 8: Second Rise
Cover the dish with a clean cloth and let the rolls rise again for about 30 minutes while you preheat your oven to 350°F (175°C).
Step 9: Bake the Rolls
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown. Keep an eye on them to ensure they don’t over-bake.
Step 10: Prepare the Glaze
While the rolls are baking, prepare the glaze by whisking together the softened dairy-free cream cheese, vanilla extract, sugar-free powdered sugar, and almond milk until smooth and creamy.
Step 11: Glaze and Serve
Once the rolls are baked, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze generously over the warm cinnamon rolls, and serve immediately for the best experience!
In-Season Swaps
If you want to customize your Easy Vegan Cinnamon Rolls (200 Calories) or if you have certain ingredients on hand, consider the following swaps:
- Replace agave with maple syrup for a different sweetness profile.
- Use pumpkin puree instead of applesauce for a seasonal twist in the fall.
- Try using brown sugar instead of coconut sugar for a deeper flavor.
- Incorporate chopped nuts, such as walnuts or pecans, into the filling for added texture.
Missteps & Fixes
Even the best bakers encounter hiccups! Here are some common missteps and how to fix them:
- If the dough is too sticky, gradually add more cornstarch until you achieve the right consistency.
- For dry or crumbly dough, add a bit more almond milk, one tablespoon at a time, to help bind it together.
- If the rolls don’t rise well, make sure your yeast is fresh and the water used was warm, not hot.
- To prevent burning, check the rolls a few minutes before the recommended baking time. Oven temperatures can vary.
Meal Prep & Storage Notes
These Easy Vegan Cinnamon Rolls (200 Calories) are perfect for meal prep! Here are a few tips:
- Prepare the dough and filling ahead of time and store them separately in the refrigerator for up to 24 hours.
- After baking, store any leftover cinnamon rolls in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the baked rolls. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll last for up to 3 months!
- To reheat, simply pop them in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Frequently Asked Questions
Can I make these cinnamon rolls gluten-free?
Yes! Simply ensure that your oat flour is certified gluten-free, and you can enjoy these rolls without any gluten concerns.
How can I make these cinnamon rolls lower in sugar?
You can reduce the amount of coconut sugar and monk fruit in the filling or use a sugar substitute that fits your dietary needs.
Can I use a different type of dairy-free milk?
Absolutely! You can substitute almond milk with any other plant-based milk, such as soy, oat, or coconut milk, to suit your preference.
What if I don’t have dairy-free cream cheese for the glaze?
If you can’t find dairy-free cream cheese, you can use a mixture of plant-based yogurt and a bit of powdered sugar as a substitute for a creamy glaze.
Let’s Eat
These Easy Vegan Cinnamon Rolls (200 Calories) are not just a treat; they’re a celebration of flavors that you can enjoy any time of the day. With their fluffy texture and delightful sweetness, they’re sure to become a staple in your home. So, gather your ingredients, follow the steps, and indulge in the joy of homemade cinnamon rolls that are as delicious as they are healthy! Whether you serve them for breakfast, brunch, or a cozy dessert, these rolls are bound to impress. Happy baking!
Easy Vegan Cinnamon Rolls (200 Calories)
Ingredients
Equipment
Method
- In a large mixing bowl, combine the cornstarch, oat flour, white rice flour, xanthan gum, and salt. Mix well. In a separate bowl, combine the warm water, agave, and Red Star Platinum Yeast. Allow it to sit for about 5-10 minutes until frothy.
- To the yeast mixture, add the dairy-free butter, dairy-free yogurt, and unsweetened applesauce. Mix thoroughly until well combined.
- Gradually pour the wet ingredients into the dry ingredients. Stir with a whisk until a soft dough forms. If the dough is too sticky, add a little more cornstarch, one tablespoon at a time, until it reaches a workable consistency.
- Knead the dough on a clean surface for about 2-3 minutes until smooth. Place it in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- In a small bowl, mix together the softened dairy-free butter, coconut sugar, monk fruit, and ground cinnamon. Spread this filling evenly over the rolled-out dough using a spatula.
- Starting from one end, carefully roll the dough into a log shape. Once rolled, use a sharp knife or dental floss to cut it into 12 equal pieces. Place the rolls in a greased baking dish, ensuring they’re close but not touching.
- Cover the dish with a clean cloth and let the rolls rise again for about 30 minutes while you preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown. Keep an eye on them to ensure they don’t over-bake.
- While the rolls are baking, prepare the glaze by whisking together the softened dairy-free cream cheese, vanilla extract, sugar-free powdered sugar, and almond milk until smooth and creamy.
- Once the rolls are baked, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze generously over the warm cinnamon rolls, and serve immediately for the best experience!
Notes
- Prepare the dough and filling ahead of time and store them separately in the refrigerator for up to 24 hours.
- After baking, store any leftover cinnamon rolls in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the baked rolls. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll last for up to 3 months!
