Grab some napkins, cause you’re gonna need ’em! These vegan cinnamon rolls are everything you want them to be: warm, delicious, and covered in creamy icing. But wait, there’s more! They’re also stuffed with a ridiculously sweet and spicy peach mixture that’ll probably have you doing a happy dance in the kitchen.
Every time I walk past a Cinnabon and smell that insane sweet doughy scent, I go crazy! But sadly, they aren’t vegan. You can still have vegan cinnamon rolls and eat ’em too, thanks to recipes like this one. They’re best eaten fresh out of the oven (after letting them cool a bit!), so invite over some friends or family members to help you polish that skillet off.
vegan cinnamon rolls with spiced whiskey peaches
These vegan cinnamon rolls are extra sweet and stuffed with spiced whiskey peaches. You just might lick your fingers (and the plate) clean!
- 2 teaspoons active dry yeast or quick rise yeast (different mixing methods for each)
- 1 1/2 C warm water (see instructions for exact temperatures depending on yeast used)
- 1 tbsp organic cane sugar or granulated sugar
- 3 C all-purpose flour
- 1 tsp sea salt
- 1 tbsp + 1 tsp vegetable oil (or melted vegan butter or coconut oil)
- 1/4 C all-purpose flour, for rolling out dough
spiced whiskey peaches
- 3 ripe peaches, peeled and diced (approximately 3 cups)
- 1 C Spicebox Canadian Spiced Whiskey (or bourbon)
- 1/4 C maple syrup
- 2 tbsp vegan butter or coconut oil, melted
- 1/4 C organic cane sugar or granulated sugar
- 1 tbsp cinnamon
- 1 C powdered sugar
- 1 tbsp softened vegan butter
- 1 tbsp nondairy milk or water
- 1/2 tsp vanilla extract
Combine active dry yeast with warm water and sugar. You can also use quick rise yeast. See different instructions after. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
Meanwhile, melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
Combine flour with sea salt in a large mixing bowl. Create a well in the middle of the flour and pour the yeast mixture and coconut oil into it.
If you're using quick rise yeast, add the yeast and sugar in with the flour and sea salt and stir to combine. In this instance, you will need water between 120°F and 130°F. Create a well in the middle of the dry ingredients and add 1 tablespoon of oil and the water.
In both instances, once everything is in the bowl, fold the dough gently to combine it with a spatula until it comes together to form a ball that is slightly sticky. Lightly flour your surface and hands and place the dough on the surface. Press with your fingers and fold onto itself, kneading 10 to 15 times until the dough is slightly sticky. If it starts sticking to your hands, lightly flour them and your surface as you knead.
If you've used a different flour and your dough is too sticky, you might need to add up to 1 cup of extra flour. However, only add a small amount at a time as you don't want to add too much flour or it will make the dough tough.
Lightly oil the mixing bowl with 1 teaspoon of oil or melted butter or coconut oil. It's fine if there are remnants in the bowl from mixing. Lightly flour the outside of the ball of dough and place it in the bowl. If you used active yeast, you will need to proof it for 1 to 2 hours in a warm, dark place. Cover it with a damp towel and place somewhere like the top of the fridge or in the oven or microwave, away from any cool drafts. The dough will double in size.
If you used quick rise yeast, let the dough rest for 10 to 20 minutes with a damp towel over the bowl. Then proceed with making the filling and shaping the rolls.
While the dough is rising, you can prepare the spiced peaches. In a sauce pan, heat spiced whiskey, maple syrup, and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally, and then remove from the heat and cool completely.
Combine sugar and cinnamon for the filling and set aside.
Melt 2 tablespoons of vegan butter in the pan you want to bake the cinnamon rolls in, then use the residue to grease all sides of the pan.
Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.
Leave a 1” edge on one side of the dough free from melted butter and any fillings. That will be the outside edge when you roll the dough up.
Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top. Then take the spiced peaches and spread them out on top of the cinnamon sugar.
Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
Place the rolls in the pan, leaving space between the rolls and the edge of the pan. Cover the pan in plastic wrap and a damp tea towel, and allow the rolls to proof in a warm dark place for another 1 to 2 hours or until doubled in size.
Preheat oven to 350°F. Bake the rolls for 25 to 30 minutes until just golden brown on the tops and the filling is slightly bubbling.
Allow the cinnamon rolls to cool for 10 to 15 minutes. Make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.
Spread the icing on top of warm cinnamon rolls and serve immediately.