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These sweet buns are a delicious combination of light and airy yeast dough, fruity and spicy orange marmalade cinnamon filling and creamy vanilla sauce. They taste incredibly soft, moist and are very aromatic. They contain only plant-based ingredients. You can find a detailed vegan orange cinnamon rolls recipe with the exact quantities and step-by-step instructions below.
Fluffy, fruity, creamy and aromatic
The vegan orange cinnamon rolls are made from a very soft, fluffy and moist yeast dough. It is perfectly complemented by the fruity and aromatic filling made from orange marmalade and cinnamon. Creamy vanilla sauce rounds off the taste.
How to serve and store vegan orange cinnamon rolls
The vegan orange cinnamon rolls taste best on the day they are made, just like the crumble buns with custard filling or the ponchiki. Leave them to cool slightly immediately after baking and soak in the vanilla sauce. Serve while still warm.
Store the leftovers in an airtight container in the fridge. Eat them within the next 2 – 3 days. You can reheat them briefly in the oven.
Selecting and replacing ingredients
Here I will give you tips on choosing some of the ingredients for the recipe. You can replace certain ingredients or adjust their quantities.
Plant milk
I have used soy milk in the recipe for the yeast dough. Any other plant-based milk is just as suitable.
You can also make the vanilla sauce with almond milk instead of soy milk. It is best not to use oat milk or rice milk, just like for the vegan egg liqueur. This could make the sauce runny and not creamy.
Yeast
I made the dough with fresh yeast. Active dry yeast is also suitable, just like for the Buchty with apple-cinnamon filling or the piroshki with apricots. You then determine the quantity according to the instructions on the packet.
Orange marmalade
I fill the sweet buns with homemade orange marmalade. If you use store-bought marmalade, it is best to use one with a high fruit content. It is important that the orange marmalade has a firm consistency.
Cinnamon
You can determine the amount of cinnamon for the filling according to taste, similar to the apple bread. I used one tablespoon for this recipe.
Vanilla
I prepared the vanilla sauce with ground vanilla bean. Instead, you can also use vanilla pulp, vanilla sugar and vanilla extract, just like for the vegan chocolate cake.
These orange cinnamon rolls are
- incredibly fluffy,
- very soft,
- fruity,
- spicy sweet,
- creamy,
- moist,
- heavenly delicious,
- aromatic,
- with vanilla sauce,
- with yeast dough,
- vegan – without butter, milk or egg,
- easy to make with common ingredients,
- ideal for a tea time during the week or at the weekend.
How to make vegan orange cinnamon rolls: tips and tricks
- You can replace the soy milk for the dough with another plant-based milk.
- The amount of flour specified for the dough may be different for you. Add as much flour to the liquid mixture in portions until you have a very soft, slightly sticky dough. The dough must not become too firm, otherwise the vegan orange cinnamon rolls may taste less fluffy.
- The baking time stated in the recipe may vary. Test with a skewer to check whether the orange cinnamon rolls are done.
- You can use almond milk instead of soy milk for the vanilla sauce. It is better not to use rice or oat milk, as this could make the sauce runny and not creamy.
- You can adjust the amount of sugar for the vanilla sauce to taste.
- The orange cinnamon buns taste best on the day of preparation.
Have you made the vegan orange cinnamon rolls using this recipe? I look forward to your results, your star rating and your comment below on how you liked them.
Try out these other vegan pastry recipes:
- Piroshki with carrots – vegan recipe for sweet filled buns
- Homemade bubliki: recipe for popular Soviet bagels
- Vegan carrot cake cupcakes with coconut cream frosting
Vegan orange cinnamon rolls
Equipment
- approx. 28 cm x 20 cm baking tin (casserole dish)
Ingredients
for the dough
- 50 g coconut oil
- 250 ml soy milk lukewarm
- 50 g sugar
- 17 g fresh yeast
- zest of 1 organic orange
- 1/3 tsp salt
- approx. 430 g flour
- coconut oil for greasing the baking tin
- flour for the work surface
for the filling
- 1 tbsp cinnamon
- 250 g orange marmalade
for the vanilla sauce
- 35 g sugar
- 25 g cornstarch
- 300 ml soy milk
- 1/5 tsp ground vanilla bean
for sprinkling (optional)
- organic orange zest
- ground vanilla bean
Instructions
Preparation of the dough
- Melt coconut oil and leave to cool to lukewarm or room temperature.
- Dissolve sugar and fresh yeast in lukewarm soy milk.
- Add orange zest, salt and the melted coconut oil and stir to combine.
- Add flour in portions and knead into a soft, slightly sticky dough. Then knead the yeast dough for approx. 10 minutes.
- Cover the dough and leave to rise in a warm place for 1 hour.
- Grease a rectangular baking tin or casserole dish with coconut oil.
- Roll out the dough on a floured work surface to a rectangle approx. 5 mm thick.
- Sprinkle the rolled-out dough with cinnamon and spread with orange marmalade.
- Roll up the dough from the long side and cut the roll into slices approx. 5 cm wide.
- Place the orange cinnamon rolls cut side up in the baking tin next to each other and leave to rise in a warm place for 20 minutes.
- Bake the vegan orange cinnamon rolls in a preheated oven at 356 °F (180 °C) for approx. 20 minutes.
Preparation of the vanilla sauce
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Pour in soy milk and stir vigorously.
- Bring the soy milk mixture to the boil, stirring constantly, so that it thickens into a pudding, and continue to boil for 1 - 2 minutes while stirring.
- Remove the soy milk mixture from the heat and stir in vanilla.
- Spread the warm vanilla sauce over the hot orange cinnamon rolls, sprinkle with orange zest and ground vanilla bean if desired and leave to cool slightly for approx. 30 minutes.
Notes
- You can replace the soy milk for the dough with another plant-based milk.
- The amount of flour specified for the dough may be different for you. Add as much flour to the liquid mixture in portions until you have a very soft, slightly sticky dough. The dough must not become too firm, otherwise the vegan orange cinnamon rolls may taste less fluffy.
- The baking time stated may vary. Test with a skewer to check whether the orange cinnamon rolls are done.
- You can use almond milk instead of soy milk for the vanilla sauce. It is better not to use rice or oat milk, as this could make the sauce runny and not creamy.
- You can adjust the amount of sugar for the vanilla sauce to taste.
- The orange cinnamon buns taste best on the day of preparation.
- See the detailed tips and tricks for making the vegan orange cinnamon rolls at the top of the article.
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