Fluffy & moist vegan cinnamon rolls smothered in a creamy cream cheese frosting.
These Vegan Cinnamon Rolls are ultra fluffy and deliciously sweet topped with the creamiest cream cheese frosting. These are an ideal holiday treat!
Yes, you read that right. Vegan cinnamon rolls!
If you’re looking for the perfect Christmas breakfast idea, then I got you.
The ingredients are super simple and the process is easier than you think!
How to make The Best Vegan Cinnamon Rolls:
- In the bowl of a stand mixer with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed).
- Add the flour and salt. Switch to a paddle attachment and mix until dry and the ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky.
- Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.
- While dough is rising, prepare the filling. In a medium-sized mixing bowl, whisk together the brown sugar, and cinnamon. Set aside.
- Punch dough down. Roll out to a 12×15″ rectangle. Feel free to clean the edges with a bench scraper. Spread softened butter in an even layer over the rectangle. Leave about ½” room on the edges. Sprinkle the brown sugar/spice mixture evenly over the butter layer.
- Taking the edge closest to you, roll the rectangle tightly. Cut into 9 even pieces (about 1 ½” wide). Place rolls in a greased 9″ square baking dish. Alternatively, you can cut into 8 even pieces and place in a 9×13″ baking dish. Cover with a warm damp towel. Let rise in the oven with light on for 45 minutes or until doubled in size.
- Preheat the oven to 350°F (making sure to remove rolls before preheating). Bake the rolls for 25 minutes until the tops are golden brown. Prepare the frosting while cooling.
- In a large mixing bowl, use a fork to mash together the vegan cream cheese, butter, maple syrup, and vanilla extract. Sift in the powdered sugar and mix until creamy. Smother the warm rolls with frosting and enjoy!
Why you’ll love these Vegan Cinnamon Rolls:
Fluffy & moist.
Smothered with a creamy vegan cream cheese frosting.
Easy & simple to make.
Perfect holiday treat.
FAQ:
Can I make these cinnamon rolls gluten-free?
I have not tested a gluten-free version of this recipe. However, you are more than welcome to doing some experimentation yourself! I’ve heard great things about Bob’s Red Mill 1-1 gluten-free all-purpose flour.
Can I substitute with regular/dairy butter?
Definitely! It will yield similar results.
Can I substitute the active dry yeast for rapid rise yeast?
Yes. Just skip the blooming step (sprinkling yeast over warm milk and butter) and add the rapid yeast along with the flour.
What vegan cream cheese do you recommend for the frosting?
I am a huge fan of Kite Hill’s cream cheese because it’s creamy in texture and has a good flavor.
If you’re looking for more delicious fall/winter desserts, you’ll also love these Orange Chocolate Biscottis, these Vegan Pumpkin Cinnamon Rolls, and these Vegan Apple Cider Toaster Strudels.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy & moist vegan cinnamon rolls smothered in a creamy cream cheese frosting.
- 1 cup vegan butter, melted
- 1 ½ cups (347g) warm unsweetened, non-dairy milk
- ⅓ cup (65g) granulated sugar
- 2 ¼ tsp active dry yeast
- 4 ½ cups (629g) all-purpose flour
- ¾ tsp salt
- ¾ cup (241g) light brown sugar
- 1 ½ tbsp ground cinnamon
- ¼ cup softened vegan butter
- ½ cup room temperature vegan cream cheese (I used Kite Hill's)
- ¼ cup room temperature vegan butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
-
In the bowl of a stand mixer with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed).
-
Add the flour and salt. Switch to a paddle attachment and mix until dry and the ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky.
-
Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.
-
While dough is rising, prepare the filling. In a medium-sized mixing bowl, whisk together the brown sugar, and cinnamon. Set aside.
-
Punch dough down. Roll out to a 12×15" rectangle. Feel free to clean the edges with a bench scraper. Spread softened butter in an even layer over the rectangle. Leave about ½" room on the edges. Sprinkle the brown sugar/spice mixture evenly over the butter layer.
-
Taking the edge closest to you, roll the rectangle tightly. Cut into 9 even pieces (about 1 ½" wide). Place rolls in a greased 9" square baking dish. Alternatively, you can cut into 8 even pieces and place in a 9×13" baking dish. Cover with a warm damp towel. Let rise in the oven with light on for 45 minutes or until doubled in size.
-
Preheat the oven to 350°F (making sure to remove rolls before preheating). Bake the rolls for 25 minutes until the tops are golden brown. Prepare the frosting while cooling.
-
In a large mixing bowl, use a fork to mash together the vegan cream cheese, butter, maple syrup, and vanilla extract. Sift in the powdered sugar and mix until creamy. Smother the warm rolls with frosting and enjoy!
