Fluffy Vegan Crescent Rolls are the perfect addition to any meal. Light, buttery, and incredibly soft, these crescent rolls are a delight to eat and entirely plant-based. Whether you’re enjoying them fresh out of the oven or as a sandwich wrap, their delicate texture and rich flavor make them irresistible. Perfect for those who appreciate a classic pastry with a vegan twist.
I love making these rolls for family gatherings, especially during the holidays. They bring back memories of the traditional crescent rolls I grew up with but with a modern, vegan-friendly update. The buttery aroma that fills the kitchen as they bake is simply heavenly, and watching them disappear from the basket is a joy in itself. These rolls are a staple at our dinner table and are always a hit with everyone who tries them.
Recipe Details
- Cuisine: French
- Servings: 16 rolls
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 2 hours (includes rising time)
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F-115°F)
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegan butter, melted (plus more for brushing)
- 1/4 cup coconut oil, solid
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap or kitchen towel
- Sharp knife or pizza cutter
Preparation Steps
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes until the mixture becomes frothy.
- Mix the Dough: Add the flour and salt to the yeast mixture. Stir in the almond milk and melted vegan butter until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll Out the Dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about 1/4-inch thick.
- Add the Fat: Spread the solid coconut oil evenly over the dough. Fold the dough in thirds, like a letter, then roll it out again. Repeat the folding and rolling process once more.
- Shape the Crescent Rolls: Roll the dough into a large rectangle, then cut it into long triangles using a sharp knife or pizza cutter. Starting from the wide end, roll each triangle up toward the point to form a crescent shape. Place each roll on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes, until puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted vegan butter. Bake for 12-15 minutes, or until the rolls are golden brown.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving. Brush with more vegan butter for an extra buttery finish if desired.
Nutritional Information (Per Serving)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Folate: 4%
- Calcium: 2%
- Vitamin A: 2%
- Magnesium: 2%
These Fluffy Vegan Crescent Rolls are a true treat, perfect for any occasion, from a casual dinner to a festive feast. Their light and airy texture combined with the rich, buttery taste makes them a favorite in our home. Give them a try, and I’m sure they’ll become a beloved part of your baking repertoire too!
Fluffy Vegan Crescent Rolls
Fluffy Vegan Crescent Rolls are the perfect addition to any meal. Light, buttery, and incredibly soft, these crescent rolls are a delight to eat and entirely plant-based. Whether you’re enjoying them fresh out of the oven or as a sandwich wrap, their delicate texture and rich flavor make them irresistible. Perfect for those who appreciate a classic pastry with a vegan twist.
Ingredients
- 2 1/4 teaspoons 1 packet active dry yeast
- 1/4 cup warm water 110°F-115°F
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsweetened almond milk or any plant-based milk
- 1/4 cup vegan butter melted (plus more for brushing)
- 1/4 cup coconut oil solid
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes until the mixture becomes frothy.
- Mix the Dough: Add the flour and salt to the yeast mixture. Stir in the almond milk and melted vegan butter until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll Out the Dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about 1/4-inch thick.
- Add the Fat: Spread the solid coconut oil evenly over the dough. Fold the dough in thirds, like a letter, then roll it out again. Repeat the folding and rolling process once more.
- Shape the Crescent Rolls: Roll the dough into a large rectangle, then cut it into long triangles using a sharp knife or pizza cutter. Starting from the wide end, roll each triangle up toward the point to form a crescent shape. Place each roll on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes, until puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted vegan butter. Bake for 12-15 minutes, or until the rolls are golden brown.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving. Brush with more vegan butter for an extra buttery finish if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Folate: 4%
- Calcium: 2%
- Vitamin A: 2%
- Magnesium: 2%
