Name: Vegan Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 360 ml plant milk (I recommend soy milk, unflavored and unsweetened, warmed slightly); 40 g sugar; 1 x 8g sachet of quick yeast; 600 g plain white flour; ½ teaspoon fine sea salt; 90 g vegan butter, soft and at room temperature; 120 g vegan butter, soft and at room temperature; 140 g soft dark brown sugar; 2 tablespoons ground cinnamon; 50 g vegan butter, soft and at room temperature; 80 g vegan cream cheese, at room temperature; 1 teaspoon vanilla extract or vanilla bean paste; 250 g icing sugar (powdered sugar or confectioners sugar)

Description

These vegan cinnamon rolls are soft, fluffy, and filled with a perfect cinnamon-sugar mixture. Topped with a rich cream cheese icing, they’re the ideal sweet treat for breakfast or dessert. Made without dairy, they’re just as indulgent and comforting as the classic version.

Ingredients

Scale

For the Dough:

360 ml plant milk (I recommend soy milk, unflavored and unsweetened, warmed slightly)
40 g sugar
1 x 8g sachet of quick yeast
600 g plain white flour
½ teaspoon fine sea salt
90 g vegan butter, soft and at room temperature

For the Filling:

120 g vegan butter, soft and at room temperature
140 g soft dark brown sugar
2 tablespoons ground cinnamon

For the Cream Cheese Icing:

50 g vegan butter, soft and at room temperature
80 g vegan cream cheese, at room temperature
1 teaspoon vanilla extract or vanilla bean paste
250 g icing sugar (powdered sugar or confectioners sugar)

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Instructions

Prepare the Dough: In a small bowl, warm the plant milk slightly (it should be lukewarm, not hot). Add the sugar and yeast, stirring until dissolved. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the softened vegan butter and the yeast mixture. Stir until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1–1.5 hours, or until doubled in size.
Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, mix the vegan butter, brown sugar, and cinnamon until smooth. Set aside.
Once the dough has risen, punch it down and turn it onto a floured surface. Roll the dough into a large rectangle (about 12×18 inches). Spread the cinnamon-sugar filling evenly over the dough.
Carefully roll the dough up tightly from the long side, sealing the edges. Slice the dough into 12 even rolls.
Arrange the rolls in a greased 9×13-inch baking dish, making sure they’re close together. Cover and let them rise for another 30-40 minutes.
Bake the Rolls: Preheat your oven to 180°C (350°F). Bake the rolls for 20-25 minutes, or until golden brown on top.
Prepare the Cream Cheese Icing: While the rolls are baking, prepare the icing by beating together the vegan butter, vegan cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
Once the rolls are baked, remove them from the oven and allow them to cool slightly before drizzling with the cream cheese icing. Serve warm and enjoy!

Notes

If you prefer a gooey filling, you can add a bit more vegan butter to the filling.
These cinnamon rolls can be made ahead. Just prepare them until step 7, cover, and refrigerate overnight. Let them rise for 1 hour the next morning, then bake as instructed.
For a fun variation, try adding chopped nuts or raisins to the filling.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American