Vegan Espresso Cinnamon Roll Tear and Share

Light and fluffy no-yeast cinnamon rolls filled with an espresso filling and baked as a “tear and share” loaf, smother them with espresso cream cheese for easy no-knead buns that are naturally vegan with minimal ingredients.

After a while, I am back with another no-yeast recipe and it’s safe to say that this was a huge hit with my family. There is something so wonderful about no-yeast baked goods, you get the same fluffy and light dough-y recipes without the kneading and time spent waiting for the dough to proof. This means this recipe (without the cooling) only takes about 30 minutes and is so easy. Plus, it’s pretty fail-proof.

The dough is similar to that of my Maple Pecan Babka Wreath (a newsletter exclusive), No-Yeast Cinnamon Raisin Swirl Buns and my Chocolate Star Bread, with a few tweaks. But the base is the similar:

• Self-raising flour: this is essential for the dough to rise and become light and fluffy. I have tried this with a GF self-raising blend and it’s not quite right yet, so I would stick to regular gluten-containing flour.
• Coconut or caster sugar: just a little to sweeten the dough.
• Plant-based milk: this is warmed up slightly and binds the dough together. You can use any milk from a carton. My favourites are almond or oat.
• Vegan butter or margarine: this lends so well to the “buttery” soft texture of the dough and is preferable over coconut oil, in my opinion. It’s softer, more luscious and easier to find, too.

Once we’ve made the dough for these Vegan Espresso Cinnamon Roll Tear and Share, the method is similar to making any swirl buns with a few key differences at the end. Plus, we have to talk about the espresso cinnamon filling! It’s so delicious, especially if you’re a coffee lover like me. But, even if you’re not a coffee drinker, these are a delicious bake as the coffee really adds to the cinnamon and cuts through the sweetness.

When the dough is in a nice ball and the filling is ready, make the tear and share bake:

• Roll out the dough: to a flat oblong as you would with swirl buns.
• Brush over the filling: the melted butter and then the espresso cinnamon sugar.
• Roll up to a log: just as you would for cinnamon rolls, nice and tightly, pressing the edges in.
• Flatten the log: this may seem to go against your instincts, but it’s quite fun. Just roll over the log to make a flat oblong.
• Divide the flat log into pieces: divide the dough up (slicing the edges off if needed for neater rolls) .
• Line the rolls up: in a lined and greased loaf tin, line the flattened buns up so they are touching. They will expand as they cook to fill the dish.
• Brush with butter and bake: until golden brown. Then you must wait to let them cool.

Once the Vegan Espresso Cinnamon Roll Tear and Share is cool, you can drizzle over all of the espresso cinnamon cream cheese glaze. This glaze is dangerous, I was licking the bowl straight after the shoot. It’s the right balance between cinnamon-y sweet and strong coffee-like.

This Vegan Espresso Cinnamon Roll Tear and Share is great to make when you have friends or family to share with as it’s fun to let people tear off their buns. It’s a really lovely one for getting people involved. Serve the buns with tea or more coffee, or for an indulgent weekend brunch that is secretly so easy and quick to make.

If you’re looking for other dough-like bakes, how about my:

• Vegan Chocolate Star Bread
• No-Yeast Cinnamon Raisin Swirl Buns
• Raspberry Jam Babka
• Hazelnut Chocolate Swirl Buns
• Vegan Chocolate and Hazelnut Panettone

Vegan Espresso Cinnamon Roll Tear and Share

• Servings: 8-9
• Time: 30-35 minutes plus cooling
• Difficulty: easy
• Print

Light and fluffy no-yeast cinnamon rolls filled with an espresso filling and baked as a “tear and share” loaf, smother them with espresso cream cheese for easy no-knead buns that are naturally vegan with minimal ingredients.

Ingredients

Dough:
• 500g self-raising flour, plus extra for dusting
• 40g coconut or caster sugar
• 320ml plant-based milk
• 40g vegan butter/margarine
Espresso Cinnamon Sugar Filling:
• 30g vegan butter, melted
• 60g coconut or brown sugar
• 1 tbsp cinnamon
• 1 tsp expresso powder
Espresso Cream Cheese Glaze:
• 30g vegan cream cheese
• 100g icing sugar
• ¼ tsp espresso powder
• 1 tsp plant-based milk

Directions

1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
2. In a saucepan, warm together the milk and butter for the dough until just melted. Do not boil.
3. In a large mixing bowl, stir together the flour and coconut sugar for the dough and pour in the milky mix. Stir to a rough dough, tip out onto a surface and bring together with your hands and knead for 1 minute to form a smooth dough – add extra flour to the surface if needed. Bring the dough to a circle.
4. Lay out a large piece of parchment on to the surface and sprinkle lightly with flour. Place the dough on top and roll out to an oblong roughly 40cm x 32cm.
5. Stir together the sugar, cinnamon and espresso for the Espresso Cinnamon Sugar Filling. Brush half of the melted butter over the dough and sprinkle over the sugar mix.
6. Using the long edge, roll the dough up tightly to form a log and then use a rolling pin to flatten the log to roughly the same width as your loaf tin.
7. Divide the flattened log into 8-9 pieces and arrange them in the tin with the swirls facing up. They should all be touching.
8. Brush the tops with the rest of the melted butter and bake for 22-25 minutes until golden and cooked through.
9. Allow to cool fully in order for the glaze to set or enjoy warm straight away.
10. If making the Espresso Cream Cheese Glaze, stir/whisk together the ingredients until a thick glaze is formed, adding more or less milk as needed. Brush the rolls with the glaze and enjoy. Best eaten within 1-2 days. Keep sealed in an airtight container.

I look forward to hearing what you think of these Vegan Espresso Cinnamon Roll Tear and Share buns so please let me know your comments below. If you make these, please let me know and tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With tear and share love x