The best thing about this recipe is that you probably already have most of the ingredients in your cupboard, and what you lack can be borrowed (read: stolen – they’ll never know) from your flatmates. Who knew vegan baking could be so easy?
5-Ingredient Vegan Cinnamon Rolls
- Prep Time:15 minutes
- Cook Time:20 minutes
- Total Time:35 minutes
- 1-2 teaspoon cinnamon
- Puff Pastry (I used Lidl’s Belbake Ready Rolled Puff Pastry)
- Vegan butter (I used Pure Dairy Free Sunflower Oil Spread)
- Brown sugar
- Raisins (optional)
Preheat the oven to 180°C (gas mark 6).
Prepare the ingredients.
Unroll the pastry.
#SpoonTip: Don’t unroll the pastry straight after you take it out the fridge. Let it sit for 10 minutes and warm up — this will prevent the dough from cracking as you unroll it.
Slather the butter over one side of the puff pastry. You want there to be enough spread on the pastry for the fillings to stick to, but aside from that the amount is really up to you.
Sprinkle the brown sugar on your now buttered puff pastry surface.
Add the raisins (optional).
Sprinkle on the cinnamon. How much is really up to you, however, cinnamon can be a little overpowering, so I would recommend no more than 1-2 teaspoons.
Roll up the puff pastry. I’ve rolled it up lengthways, but you can roll it the other way if your desired outcome is bigger and fatter cinnamon rolls. When you’ve got a puff pastry log, roll it over a few times to make sure the pastry has sealed and will not unfold when you cut it up.
Cut up your pastry log with a sharp knife. I’ve cut mine in roughly 2-3 inch sections.
Line a baking tray with baking paper, and plop those rolls down, swirly side up. Make sure you leave as much space between each roll as possible, as they will expand as they bake.
Let them bake for 20-25 minutes, until the cinnamon rolls turn golden brown.
Tada, easy vegan cinnamon rolls.