Cinnamon rolls with orange-infused icing

cinnamon rolls with blood orange glazeVEGANIZED! Cinnamon rolls with orange-infused icing


This recipe is part of our Veganize Your Favorite Recipe series. Wondering how to veganize a favorite recipe of your own? Submit it here, and in a few weeks we’ll post a vegan version of the recipe!

Non-vegan cinnamon rolls contain milk, butter, and sometimes egg. Substituting vegan ingredients for their dairy counterparts in this recipe is straightforward, without the need to adjust any measurements. These substitutions are highlighted below. An egg substitute is not necessary for these rolls. (One does exist, though; see note at the end of the page to learn more.)


Dairy substitutes in this recipe:
– Almond or soy milk replace dairy milk in the dough and icing.
– Non-dairy butter (store bought or homemade) replaces dairy butter in the dough and filling.


3/4 cup unsweetened almond milk, room temperature
3 tablespoons water, room temperature
2 tablespoons non-dairy butter, melted
6 tablespoons natural cane sugar
1 1/2 teaspoons active yeast
1/4 teaspoon fine-grain sea salt
3 cups all-purpose flour

2 tablespoons non-dairy butter, melted
1/3 cup turbinado sugar
1 tablespoon cinnamon

1 cup confectioner’s sugar
1 teaspoon almond milk
2 teaspoons fresh orange juice
1 small pinch of fine-grain sea salt


Lightly oil a medium-size mixing bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, butter, and sugar, and mix on low until combined. Scatter the yeast over the top of the liquid and set aside until foamy, about 10 minutes. Sprinkle in the salt, then add 2 cups of the flour. Mix on low speed until just combined. Add the remaining flour in 2-tablespoon increments until a smooth dough forms. Transfer the dough to the oiled bowl, cover with a damp cloth, and set aside in a warm spot to rise until doubled, 1 1/2 to 2 hours.

Lightly oil a 9-inch round cake pan and set aside. In a small bowl, mix together the turbinado sugar and cinnamon.

Transfer the dough to a clean, floured surface and pat or roll into a 10 x 13-inch rectangle. Brush the melted butter evenly over the dough, and sprinkle with the cinnamon-sugar mixture. Starting at the short end of the dough, tightly roll into a cylinder and pinch the seam to seal it. Cut into eight equal-sized pieces. Carefully arrange the pieces in the cake pan, cut side up. Cover with a damp cloth and set aside to rise for at least 30 minutes.

While the rolls are rising, position a rack in the center of the oven and preheat to 375 F. Bake the rolls for 15-20 minutes, until golden brown. Allow to cool in the pan for 10 minutes before icing and serving.

While the rolls are cooling, prepare the icing. Whisk the sugar, milk, and juice together until smooth. Drizzle evenly over the rolls and serve!


Note on replacing egg in this recipe: Egg is sometimes included in a recipe such as this to enhance the crumb. Egg yolks contain lecithin, which is an emulsifier. Lecithin helps the rolls retain moisture and fat, which in turn enhances the crumb and slows down the rate of staling. In small amounts, it also boosts yeast fermentation. If you would like a vegan substitute for the egg yolk in your cinnamon rolls, add 1 1/2 teaspoons liquid soy or sunflower lecithin when you combine the other liquid ingredients in the first step of this recipe.