Cinnamon Soy Rolls
Dairy-free overnight cinnamon rolls made with soy flour and mashed tofu in place of milk and butter. Pillowy yeast dough filled with brown sugar, raisins, and cinnamon.
YIELD
16 rollsPREP
9 hrsCOOK
20 minREADY
9 hrsAn overnight dairy-free cinnamon roll that swaps milk and butter for mashed tofu whisked into warm water. The soy protein does the same job as dairy: tender crumb, golden color, and enough fat feel to make these taste rich despite being vegan.
The overnight fridge rise is the real magic. A slow cold ferment gives these rolls the yeasty, almost sourdough-like backbone that same-day cinnamon rolls never get. You’ll taste the difference in the first bite.
Gluten flour is added for elasticity because soy flour has no gluten of its own. Without it the dough tears rather than rolls neatly around the filling.
When you sprinkle the brown sugar and raisins, leave a half-inch strip bare at the far edge. That margin is what lets you pinch the seam shut so the filling doesn’t leak out onto the pan.
Pro Tips
- Use firm tofu; silken will make the dough too wet to roll.
- Roll tightly but not so hard that you squeeze filling out the ends.
- For pull-apart style, space rolls a half-inch apart so they fuse in the oven.
- Soak raisins in warm water or orange juice for 10 minutes beforehand if they seem dry.
Variations
- Swap raisins for chopped dates, dried cranberries, or chopped pecans.
- Add a tablespoon of ground cardamom to the filling for a Swedish-style spin.
- Finish with a simple vegan glaze of powdered sugar whisked with non-dairy milk and vanilla.
Ingredients
Directions
In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly.
In a small bowl, mash tofu with a fork and whisk together with water-- a few small lumps are okay.
Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix.
Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour.
Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight.
Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, roll half of the dough into a 10½ inch square.
Sprinkle with half of the brown sugar and raisins, leaving a margin of ½ inch at the far edge; then sprinkle lightly with cinnamon.
Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll.
Repeat with second half of dough and filling.
With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet.
(If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about ½ inch apart.)
Cover with a cloth and set aside to rise in a warm place, about 40 minutes.
Preheat oven to 400℉ (200℃) and bake about 20 minutes, until golden brown.
Transfer to a rack to cool a bit before frosting, if desired.
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