These Vegan Cinnamon Rolls are great to have for breakfast.  They are bite sized and they taste great.  The rolls are super soft and delicious, and you can top them with a creamy icing.

I love to buy my baking ingredients and fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Vegan Cinnamon Rolls

Ingredients:
12 Ounces (1 1/2 cups) of warm almond milk (100F)
2 Tablespoons of olive oil
2 Teaspoons of instant yeast
3 Tablespoons of organic sugar
1 Teaspoons of vanilla extract
2 Cups of all purpose gluten free flour
1 1/4 Cups of spelt flour
1 Teaspoon of Himalayan salt

Cinnamon Sugar Filling
1/2 Cup of organic sugar or coconut sugar
2 Teaspoons of ground cinnamon

Glaze: (Optional)
1/2 Cup of organic sugar
1/3 Teaspoon of vanilla extract
2 Tablespoons of vegan butter
1/4 Cup of almond milk

Directions:
-Line a 10 round pan with parchment paper and set aside.
-In a large bowl, mix together the warm almond milk, yeast, olive oil, sugar and vanilla. Let stand for 5 minutes or until the yeast has foamed.
-In a medium bowl, sift together the flour and salt. Add the dry ingredients to the milk mixture and combine until rough ball forms.
-Add the dough onto a floured surface and knead for 2-3 minutes. If the dough becomes sticky, add more flour to the surface and your hands. Form the dough into a ball and place back in the mixing bowl, cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
-Push down the dough and turn out onto a floured surface. Roll the dough into a 4 x 12 if it is pulling back to much, let it rest for five minutes before trying again. Pour 2 tablespoons of olive oil or melted coconut oil over the surface – leaving 1 cm at one short end dry. Spread the coconut sugar and cinnamon evenly over the buttered area and gently press into the dough. Roll the dough tightly from the short side into a log. Press the seam closed.
-Start at the short end, roll the dough in on itself, using a scraper if the dough stick to the surface. With a knife, cut the roll into thirds sliced and arrange them in a prepared greased pan. Cover the pan and let them rise in a warm place for 45 minutes.
-Preheat the oven to 350F bake the rolls for 20 minutes, or until golden brown then remove from the oven and let cool then prepare glaze, (optional). In a medium saucepan over medium heat, mix together the glaze ingredients in a saucepan. Remove from heat and let cool. Drizzle the glaze over the warm cinnamon buns and enjoy.