Easy Small Batch Cinnamon Rolls Recipe

Fluffy and perfectly spiced, these Small Batch Cinnamon Rolls are a delicious vegan treats for a cozy snack!

Course: Breakfast, Dessert, Snack

Cuisine: Fusion (American-Filipino/Asian)

Servings: 9 small buns

Ingredients

For the Dough:

▢ 1 teaspoon (3g) Instant yeast
▢ 2 tablespoons (8g) Light brown sugar
▢ 3 tablespoons (45ml) Coconut oil
▢ ½ cup (120ml) Oat milk slightly warm*
▢ 1½ cups (180g) All-purpose flour
▢ ¼ teaspoon (2g) Coarse salt

For the Filling:

▢ 1 tablespoon (15ml) Coconut oil
▢ 1 tablespoon (6g) Cinnamon
▢ ⅓ cup (70g) Packed light brown sugar

For the Pan Sauce:

▢ 2 tablespoons (30ml) Coconut oil
▢ 2 tablespoons (30ml) Oat milk
▢ ⅓ cup (70g) Packed light brown sugar

Instructions

Prepare the Dough:

In a large bowl, mix brown sugar, oat milk, and yeast until the sugar dissolves.
Add the flour and salt, and mix until mostly combined.
Add the oil and mix to completely combine and form a soft dough.
Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Pan Sauce:

Grease an 8” x 8” (20cm x 20cm) baking pan.
In a saucepan, heat coconut oil, oat milk, and brown sugar over medium heat. Stir until it becomes a syrupy glaze. Cook for 15 seconds before removing from the heat.
Pour the sauce into the base of the baking pan, spreading evenly.

Assemble the Rolls:

In a small bowl, mix cinnamon and brown sugar for the filling.
Turn out the risen dough onto a lightly floured surface. Roll into a ½-inch thick rectangle (about the size of printer paper).
Brush 1 tbsp/15ml of melted coconut oil over the dough and sprinkle the cinnamon sugar evenly over the surface, getting all the way to the edges.
Roll the dough gently but tightly from the short side and place the seam underneath.
Cut into 9 even pieces and place them in the baking pan, spaced evenly.
Cover and let them rise again for 30-45 minutes until doubled in size.

Bake the Rolls:

During the last rise, preheat oven to 350°F (175°C).
Once risen, bake the dough for 22-25 minutes until just starting to go golden on top.
Let cool for 15-20 minutes before serving.

Notes

*Oat milk should be warm (115°F/45 C) for best results. You can also use unsweetened nut milks, including coconut milk, to replace the oat milk in both instances in this recipe. Rice milk will not work as well. Soy milk is untested.

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!