Saturday morning. Waking up isn’t my favourite part of the day (thank you dark winter days), but this morning I’m nearly leaping out of bed and making my way downstairs. I’m pretty excited about the cinnamon rolls in the fridge that I prepped the previous night! My oven gets to do all the work while I take my time to wake up. The smell of cinnamon starts filling our home. I’m brewing some delicious coffee while the rest of the house wakes up. Breakfast is served! This is what Saturday morning dreams are made of.
Okay, truth be told: it’s not this perfect in real life. But it’s pretty close to it! And that’s mostly got to do with the fact that my 1,5 year old won’t sleep in that long anymore. The rest is pretty much accurate.
I’m sharing this recipe for overnight vegan cinnamon rolls because these are just SO good! It makes for the perfect start to your weekend; whether you are by yourself, sharing it with your family or are hosting friends for brunch. Obviously these work for any day of the week – the fact that you can prepare them the day before makes it SO easy on the day itself. I’m pretty certain you’ll be the most favourite colleague if you bring a batch of these to work this week. Just an idea.
These cinnamon rolls are moist, extra cinnamon-y and slightly crunchy on the outside. They are vegan too but don’t require any ‘vegan butter’: it’s not easy to find in our country and often quite processed too. I opted for coconut oil and they turned out perfect! And by no means are they compromising on flavour…They are half wheat/half spelt for added softness and are not overly sweet because of the lower sugar content. Total winning as this means you can probably eat more than one (at least that’s what I tell myself).
I’m a big lover of cinnamon anything – there’s lots of the spice topping my everyday porridge – and if you’ve tried my Dutch Apple Pie, you know it’s not shy on cinnamon either. This recipe calls for a fair amount too: it sends these rolls from cinnamon-cloud to cinnamon-heaven (but you can reduce the amount if you like them more toned down of course). I love mine with a bit of cardamom too for that Scandinavian touch and depth of flavour, but this is totally optional.
You can make these in a couple of hours if you like, but make them ahead and let them rest in the fridge overnight for the easiest morning. There’s a few steps to this recipe and if you’ve never really baked or made anything with yeast it might seem overwhelming. But don’t be scared – they are fairly forgiving and don’t require lots of hands-on time at all!
I baked these in a muffin tin – they make for great mess-free individual portions and look a little more sophisticated! But they work just as well in a rectangular baking dish, all squished together. Make them the way you like them.
These are best enjoyed straight out of the oven, with a little glazing on top! Serve them with some delicious coffee (we love using our Chemex for this) or nice warming tea. Store them in an airtight container and simply reheat when you want to enjoy them. So yum.
Related: Eve’s Apple Cinnamon Rolls
So let’s dive in and make some yummy overnight vegan cinnamon rolls!
Recipe: Overnight Vegan Cinnamon Rolls
Overnight Vegan Cinnamon Rolls
For the dough:
- 1 cup almond milk (240 ml) unsweetened
- 1 packet yeast (7 grams)
- 1 tablespoon ground flax seed
- 1 1/2 cup white flour (200 grams)
- 1 1/2 cup spelt flour (200 grams)
- 1/3 cup coconut oil (70 grams)
- 1 teaspoon sea salt
- 1/2 teaspoon vanilla extract or paste
- 1/2 teaspoon cardamom optional
For the filling:
- 1/4 cup coconut oil (50 grams) soft or slightly melted
- 1/4 cup dark brown sugar (50 grams)
- 2 tablespoons cinnamon (or less for a milder version)
For the icing:
- 1/2 cup icing sugar (50 grams)
- 1 tablespoon almond milk
- Heat up the almond milk until warm to the touch (like bath water temperature) and add the yeast and ground flax seeds. Let it sit for a couple of minutes while you get the other ingredients ready.
- In a large mixing bowl, add the flours, coconut oil, salt, vanilla and cardamom (if using).
- Add the almond yeast mixture to the mixing bowl and use a wooden spoon to combine.
- Tip the mixture on a lightly flour surface and knead for about 5-10 minutes until the dough is nice and stretchy and it forms into smooth ball. A good indicator is when the dough stops sticking to your hands. If the dough is a little too wet, add a little extra flour.
- Rinse out the mixing bowl, dry and grease with a little (coconut) oil. Add the dough ball and cover. Put it in a warm spot and let rise until doubled in size (about 45-60 min).
- When the dough is nearly finished rising, make the filling by simply adding the soft coconut oil, sugar and cinnamon to a small bowl and mixing until well combined.
- Place the dough on a floured surface (use enough flour so the dough won't stick!). Use a rolling pin to roll the dough in a rectangular shape (about 30×45 cm).
- Spread the filling over the dough (the back of a spoon or a spatula works great), making sure you get to all the edges.
- Now it's time to roll: start on one of the long sides and use both hands to gently roll the dough into a log.
- Cut the rolls into 12 pieces – a serrated knife works well for this. I like to cut the log in quarters first, and then each piece into 3. This makes it easier to end up with similar size rolls.
- Lightly grease a muffin tin or regular baking dish and place the rolls into the tin. Cover with cling film and leave them on the countertop for 15 minutes before placing in the fridge (for up to 18 hours) If baking directly, let the rolls rise for another 20-30 min and follow the baking instructions below.
- To bake: Preheat the oven to 350°F/180°C. Take the rolls out of the fridge, uncover and bake for 15-18 minutes until golden brown.
- For the glaze, simply combine the icing sugar with the almond milk, stir and drizzle over the top once the rolls have slightly cooled down. Enjoy!
Let me know if you have any questions! And as always, let me know what you think by leaving a comment + rating below or tagging @eatyourdailygreens on Instagram.