Vegan Classic Cinnamon Rolls
Indulge in the pure decadence of Vegan Classic Cinnamon Rolls, a plant-based twist on everyone’s favorite sweet treat! These fluffy, golden-brown rolls are infused with warm cinnamon and brown sugar, rolled to perfection, and topped with a creamy vegan cream cheese glaze that takes indulgence to new heights. Made with pantry staples like almond milk, vegan butter, and all-purpose flour, this recipe is surprisingly simple yet utterly satisfying. Whether you’re craving a cozy dessert or a sweet breakfast treat, these cinnamon rolls deliver all the comforting flavors you love, minus the dairy and eggs. Perfect for sharing (or not!), they're bound to impress vegans and non-vegans alike. Bake up a batch in just 25 minutes of prep time, and serve warm for a bakery-worthy experience right in your kitchen!
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 113 g Vegan butter
- 7 g Active dry yeast
- 50 g Granulated sugar
- 450 g All-purpose flour
- 1 tsp Salt
- 100 g Brown sugar
- 1 tbsp Ground cinnamon
- 1 tsp Vanilla extract
- 113 g Vegan cream cheese
- 120 g Powdered sugar
Instructions
Warm the almond milk in a small saucepan over low heat (avoid overheating it) and melt 57 g of vegan butter in the milk. Let the mixture cool to lukewarm.
Transfer the warm milk mixture to a large mixing bowl and sprinkle the active dry yeast on top. Let it sit for about 10 minutes until frothy.
Stir in the granulated sugar and salt, then add the all-purpose flour gradually while mixing, until a soft dough forms.
Knead the dough lightly in the bowl or on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the filling by mixing the brown sugar, ground cinnamon, and the remaining melted vegan butter (56 g) in a bowl.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 0.5 cm thick.
Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Starting from one long edge, tightly roll the dough into a log and cut it into 12 equal pieces.
Place the rolls in a greased baking pan, cover, and let them rise for another 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the rolls for 20-25 minutes or until golden brown and cooked through.
While the rolls bake, make the glaze by beating 113 g of vegan cream cheese with vanilla extract, and powdered sugar until smooth.
Once the rolls are out of the oven, let them cool for a few minutes before spreading the cream cheese glaze over the top.
Serve warm and enjoy your vegan cinnamon rolls!
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 630.0 g | 229% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 266.0 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 695 mg | 53% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
