Vegan Cinnamon Rolls (Tangzhong Method) cover

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Vegan Cinnamon Rolls (Tangzhong Method)

The Urben Life Verified

Ingredients

Warning0 allergens identified

Vegan Cinnamon Rolls (Tangzhong Method)

½ cup dairy free milk

3 tablespoons all purpose flour

⅔ cup dairy free milk

2 ½ cups all purpose flour

1 tsp salt

2 tablespoons granulated sugar

2 ¼ teaspoons instant yeast

4 tablespoons vegan buttersoftened

1 tbsp vegan buttermelted

½ cup brown sugar

2 tablespoons all purpose flour

1 tbsp ground cinnamon

pinch salt

1 cup powdered sugar

2 tablespoons dairy free milk

To make the tangzhong, combine both ingredients in a small saucepan, and whisk until there are no lumps. Place over medium heat and cook until thickened. This should only take a couple minutes until a paste-like mixture forms. Remove from heat then transfer to the bowl of your stand mixer.

To make the dough, add all of the ingredients to the mixing bowl. Mix on low speed using the dough hook attachment until smooth and elastic. This will take about 5-10 minutes.

Shape the dough into a ball, grease the bowl, and cover with plastic wrap or a clean kitchen towel. Let the dough rise until puffy, about 90 minutes.

To make the filling, whisk all of the ingredients together in a small bowl until combined, then set aside.

To assemble the rolls, transfer dough to a lightly greased work surface, and press into a 10" x 12" rectangle that's about ½" thick. Sprinkle the filling over the dough and roll into a log.

Score the dough into 8 equal pieces and cut the dough at the score marks. Place the rolls onto a prepared baking sheet, leaving at least 2" between each one and away from the edges. To prevent the rolls from coming undone, tuck the ends underneath the rolls. Cover the rolls with lightly greased plastic wrap and let rise for about 60 minutes.

Preheat the oven to 375°F and position a rack in the top third of the oven. Bake the cinnamon rolls for 15-18 minutes, until light golden brown. Once baked, remove from oven and place on a cooling rack for 15 minutes.

To make the icing, combine powdered sugar with dairy-free milk, and whisk until smooth. Add more liquid to make it a looser consistency. Ice the cinnamon rolls and serve immediately.

Nutrition

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Tips & Tricks (5)

Master the Tangzhong Roux 🥄
Cook your tangzhong (flour and dairy-free milk mixture) to exactly 65°C/149°F for optimal gelatinization—this creates the signature soft, custardy crumb that makes these rolls irresistible.
Proof Temperature Control 🌡️
Keep your dough in a warm, draft-free environment at 75-80°F for consistent rising; use an oven with the light on or a proofing box to achieve perfectly fluffy rolls every time.
Cinnamon-Sugar Sealing Trick 🍂
Brush melted vegan butter on your dough before adding the cinnamon-sugar filling, then add a light sprinkle of water to the filling mixture—this prevents it from falling out during rolling and baking.
Strategic Vegan Butter Lamination 🧈
Use softened (not melted) vegan butter for the filling layer and ensure it's evenly distributed to avoid pools of butter that can prevent proper rising and uneven browning.
Rest Before Frosting 🎂
Let baked rolls cool for 5-10 minutes before applying glaze or frosting—this allows the structure to set while remaining warm enough for the icing to create a beautiful, glossy finish.