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Home » Recipes » Recipes

Vegan Cinnamon Rolls with Maple “Cream Cheese” Frosting

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Cinnamon Rolls with Maple “Cream Cheese” Frosting

Vegan cinnamon rolls that are fluffier than a brand new pillow, packed with brown sugar and cinnamon butter then smothered in vegan cream cheese frosting!


The SOFTEST of rolls!

Vegan cinnamon rolls, and not just ANY vegan cinnamon rolls! The FLOOOFIEST of cinnamon rolls. After eating half of this entire tray, I had to donate the rest to my husband to take to work because I JUST NEEDED THEM GONE!⁣

Cinnamon rolls have been a pretty important part of my culinary history since I first tried them at my friend's American thanksgiving in California. There's something so luxurious about that enriched dough which pulls apart so softly to reveal the fragrant brown sugar cinnamon mixture!

And what's better than the frosting! It has to be cream cheese! I've done my best to make these vegan cinnamon rolls taste even better than the originals and I don't think you'll be disappointed!

Don't be daunted by the fact that these are a yeasted dessert. They're really super easy to make. Oh, and a top tip: instead of slicing the rolls with a knife, try using dental floss (unflavoured of course) or some very fine threat or fishing twine. Shimmy the thread under the rolled up dough and then cross the two ends over each other and pull in opposite directions to slice! Hey presto - perfect cinnamon rolls!

vegan cinnamon rolls with maple cream cheese frosting

What do they taste like??

This recipe is unlike most vegan cinnamon rolls in that it’s not INSANELY sweet - it also doesn't have that chemical vibe you get from SOME commercial cinnamon rolls! Ok, they’re covered in frosting, yeah, but it’s all balanced with a kick of salt and the most deliciously gentle texture. Stick a batch on tonight and your house will smell like heaven for about a week.⁣

frosted vegan cinnamon rolls

How long do they keep?

I'm glad you asked! Because these cinnamon rolls are yeasted, they really are best eaten within 24 hours of making them - sort of like a fresh donut! Don't leave them to go stale - even if you've had your fill! Take them to a neighbour and share the love - that's what I did!

Need more cinnamon?

I've got your back!

  • Cinnamon Raisin Babka
  • Vegan Caramel Monkey Bread
  • Vegan French Toast

Please keep in mind...

I love sharing my food with you - it seriously gives me so much joy! As a result, I put a huge amount of time and energy into creating these recipes. This recipe right here is my lil baby and I wouldn't change a single thing about it. As such, I won't give advice on any ingredient swaps, substitutions, omissions or changes to the method described above (how dare you talk about my baby like that!)

But seriously, if this recipe doesn't do it for you and you want to customise it - that's cool - no probs. Put that finely honed chef's intuition to good use and tailor the recipe to suit you! Regardless of whether you make any changes or not, let us know how you get on in the comments below.  

vegan cinnamon Rolls with Maple “Cream Cheese” Frosting

Vegan Cinnamon Rolls with Maple “Cream Cheese” Frosting

Richard Makin
5 from 42 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 16 rolls
Calories 611 kcal
Ingredients
  

For the Dough

  • 480 ml oat milk ((full fat, at room temperature))
  • 120 g vegan butter ((melted, I used Miyokos but any will do))
  • 50 g caster sugar
  • 1 x 8g sachet of quick yeast
  • 700 g plain flour
  • 1 teaspoon fine sea salt

For the Filling

  • 185 g vegan butter ((room temperature))
  • 155 g soft dark brown sugar
  • 30 g granulated sugar
  • 2 tablespoon ground cinnamon

For the Frosting

  • 60 g vegan butter ((room temp))
  • 150 g vegan cream cheese ((violife is a great choice))
  • 3-5 tablespoon maple syrup ((adjust to taste))
  • 350 - 500 g sieved icing sugar
Instructions
 

To Make the Dough

  • Combine the vegan milk, vegan butter and sugar in a large bowl. Due to the melted butter, the mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up very slightly.
  • Sprinkle the yeast over the surface and leave to bloom for one minute.
  • Add the flour and salt, mix to combine until a sticky mess, then cover and leave for an hour. Note: when I say sticky mess, I mean sticky mess! You won’t be able to handle it at this point but it’ll be much nicer to work with once proved.
  • Meanwhile make the filling.

To Make the Filling

  • In a medium bowl mix the vegan butter with the remaining filling ingredients until smooth. The consistency should be a nice paste, not melty and liquidy, so if it’s too warm and runny, leave it in the fridge for ten minutes to firm up a bit.

To Assemble

  • Preheat the oven to 180c. Grease a deep rectangular baking tin or roasting tray with some vegan butter.
  • Once the dough has proved for an hour, lightly dust a surface and turn out. Dust the top of the dough with flour and push out any large air bubbles with your finger tips before patting into a rough oblong.
  • Using a rolling pin, roll out the dough into a rectangle about 60cm x 30cm. Spread the dough with the cinnamon filling mixture right to the edges and roll up along the width to form a big long snake.
  • Slice the rolled dough in half once and then divide each half into 8 discs so you have 16 swirls in total. Lay the rolls onto the prepared baking tin and cover with cling film. Leave to rise for 25 minutes at room temp.
  • Once risen, place in the oven for 25-35 minutes or until each bun is lightly golden on top.  Remove from the oven and allow to cool completely while you make the frosting.

To Make the Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, blend the butter and cream cheese until smooth. Add the maple and beat to combine. Gradually add the icing sugar until you have a nice smearable thick frosting - you may not need the full amount depending on how wet your cream cheese is. The aim is to get it super thick so keep adding icing sugar until you hit perfect texture!
  • Top the fully cooled rolls with the frosting and serve.

Video

Nutrition

Serving: 1gramsCalories: 611kcalCarbohydrates: 108gProtein: 6gFat: 18gSaturated Fat: 5gSodium: 349mgFiber: 3gSugar: 71g
Keyword cinnamon rolls, Cinnamon Rolls with Maple “Cream Cheese” Frosting, vegan cinnamon rolls
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Reader Interactions

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    Recipe Rating




  1. Margot D

    August 07, 2019 at 7:43 am

    5 stars
    Made these last month and the frostimng is exceptional. Thank you Richard.

    Reply
  2. Margot D

    August 07, 2019 at 7:43 am

    5 stars
    Made these last month and the frostimng is exceptional. Thank you Richard.

    Reply
  3. J hoar

    August 08, 2019 at 3:24 pm

    Excellent recipe

    Reply
    • Richard Makin

      August 08, 2019 at 3:36 pm

      THANK YOU JANET XXX

      Reply
  4. Gabriel Mancilla

    August 19, 2019 at 12:00 am

    5 stars
    I just join your page I may say It is amazing ! Thank you for this !

    G.

    Reply
  5. Gabriel Mancilla

    August 19, 2019 at 12:00 am

    5 stars
    I just join your page I may say It is amazing ! Thank you for this !

    G.

    Reply
  6. Canela

    August 21, 2019 at 4:28 pm

    i'm totally making this recipe, looks so good

    Reply
  7. Canela

    August 21, 2019 at 4:28 pm

    5 stars
    i'm totally making this recipe, looks so good

    Reply
  8. Ash

    October 18, 2019 at 1:55 pm

    5 stars
    These are delicious! Super soft and moist and not too sweet, and they have the perfect amount of filling. I ended up with a ton of extra frosting, though — will have to make a carrot cake or extra rolls to use it up (not a bad predicament).

    Reply
  9. Ash

    October 18, 2019 at 1:55 pm

    5 stars
    These are delicious! Super soft and moist and not too sweet, and they have the perfect amount of filling. I ended up with a ton of extra frosting, though — will have to make a carrot cake or extra rolls to use it up (not a bad predicament).

    Reply
  10. Florence

    October 29, 2019 at 4:55 pm

    5 stars
    Added the zest of an orange to the dough filling and icing added a brightness to the roll that cut through the sweetness

    Reply
    • Florence

      October 29, 2019 at 4:58 pm

      Tasted gorgeous aswell

      Reply
  11. Florence

    October 29, 2019 at 4:55 pm

    5 stars
    Added the zest of an orange to the dough filling and icing added a brightness to the roll that cut through the sweetness

    Reply
  12. Sw

    January 11, 2020 at 1:03 pm

    Looks delicious. I think you meant proofed (as in dough) vs proved.

    Reply
    • Jess

      July 03, 2022 at 3:45 pm

      Nah, that’s the British way mate!

      Reply
  13. CC

    February 04, 2020 at 8:29 pm

    Can I use the all purposes gluten free flour?
    Thank you!

    Reply
    • Richard Makin

      February 17, 2020 at 12:54 pm

      Hey, I have no idea sorry (please read the note about about substitutions and replacement ingredients).

      Reply
    • Rebecca

      December 04, 2022 at 6:31 pm

      5 stars
      These are delicious! I did have trouble getting the filling spread out over the very soft dough, but it all worked out in the end and they still came out beautifully!
      I made 2/3 of the icing recipe since another comment said there was a bit too much, and it was just right!
      My husband said these were "way better than the other cinnamon buns I've made".

      Reply
  14. Julianne

    February 13, 2020 at 9:41 pm

    Just curious - If I were to make these ahead - Can I follow the instructions per normal, and before they go in the oven, pop them into the fridge instead overnight? I would take them out, let them get back to room temp, and then bake in the morning.... Would that work for this recipe?

    Reply
    • Richard Makin

      February 17, 2020 at 12:41 pm

      I reckon that would work but I've never tried it myself. But yeah, usually a second ferment will work overnight. So give it a go!

      Reply
  15. Krisztina

    April 05, 2020 at 10:56 am

    Would love to try this! Would it work if I use only the soft dark brown sugar for the filling, or is the granulated sugar a MUST? I don’t really use anything other than maple syrup and raw cane sugar for baking ever. Thanks!

    Reply
  16. Megan

    May 23, 2020 at 5:54 am

    I made these cinnamon rolls just now and they were SUPER delicious! Thank you for the recipe!!

    Reply
  17. Sarah

    September 04, 2020 at 11:13 am

    Unsure of what size dish to use. How much room should i be leaving between them to allow for the 2nd prove? 🙂

    Reply
  18. Eli

    November 21, 2020 at 2:23 pm

    5 stars
    It's seriously the best cinnamon bun recipe in the world. The coconut oil makes them outside nice and crunchy, whilst still being super soft on the inside which makes them better than normal ones, seriously!! And the maple icing is soo amazing. The curdled cream cheese takes a bit of time, so when I don't have much time I buy vegan cream cheese in the supermarket (but the self made one tastes better). I baked them for a vegan colleague and never baked "normal" ones again since I tried this recipe. And everyone loves it!! Even silly colleagues who usually turn down anything that says "vegan" wouldn't believe it was vegan and kept asking when I'd bring them in again. Thank you so much for this recipe!!

    Reply
  19. Eli

    November 21, 2020 at 2:23 pm

    5 stars
    It's seriously the best cinnamon bun recipe in the world. The coconut oil makes them outside nice and crunchy, whilst still being super soft on the inside which makes them better than normal ones, seriously!! And the maple icing is soo amazing. The curdled cream cheese takes a bit of time, so when I don't have much time I buy vegan cream cheese in the supermarket (but the self made one tastes better). I baked them for a vegan colleague and never baked "normal" ones again since I tried this recipe. And everyone loves it!! Even silly colleagues who usually turn down anything that says "vegan" wouldn't believe it was vegan and kept asking when I'd bring them in again. Thank you so much for this recipe!!

    Reply
  20. Billy

    December 24, 2020 at 4:57 am

    5 stars
    You'd think I'd know the recipe off by heart the amount of times I have made these, an absolute amazing recipe that goes down a treat every time!

    Reply
  21. Billy

    December 24, 2020 at 4:57 am

    5 stars
    You'd think I'd know the recipe off by heart the amount of times I have made these, an absolute amazing recipe that goes down a treat every time!

    Reply
  22. Tora

    February 14, 2021 at 1:09 pm

    5 stars
    Made these yesterday and they are stunning and perfect! Fluffy, juicy - delicious!!! Thank you so much for the recipe!

    Reply
  23. Tora

    February 14, 2021 at 1:09 pm

    5 stars
    Made these yesterday and they are stunning and perfect! Fluffy, juicy - delicious!!! Thank you so much for the recipe!

    Reply
  24. Megan

    May 02, 2021 at 4:03 pm

    5 stars
    They turned out perfect!!

    Reply
  25. Megan

    May 02, 2021 at 4:03 pm

    5 stars
    They turned out perfect!!

    Reply
  26. Emily

    May 09, 2021 at 12:12 am

    I am going to try these! But I first read your garlic rolls recipe and wondered how the tangzhong might work in this recipe to make them soft and maybe keep a little more?

    Reply
  27. Kim

    May 21, 2021 at 9:46 pm

    In reply to Emily,s comment above.
    To help the cinnamon rolls ‘keep’ longer. Keep them longer, that’s funny.
    In what alternative reality does that happen?!

    Reply
  28. Morgan

    December 26, 2021 at 4:17 pm

    5 stars
    I took over making the Christmas cinnamon rolls and they are stellar!!!! About to make them for the second time this holiday right now

    Reply
  29. Morgan

    December 26, 2021 at 4:17 pm

    5 stars
    I took over making the Christmas cinnamon rolls and they are stellar!!!! About to make them for the second time this holiday right now

    Reply
  30. Enix

    January 28, 2022 at 5:29 pm

    5 stars
    This was such an easy recipe and they were absolutely delicious 10/10 would recommend.. you definitely only need 300g of icing sugar tho!

    Reply
  31. Enix

    January 28, 2022 at 5:29 pm

    5 stars
    This was such an easy recipe and they were absolutely delicious 10/10 would recommend.. you definitely only need 300g of icing sugar tho!

    Reply
  32. Cindy

    January 30, 2022 at 8:07 pm

    5 stars
    These are amazing and the frosting is just ridiculous 😝

    Reply
  33. Cindy

    January 30, 2022 at 8:07 pm

    5 stars
    These are amazing and the frosting is just ridiculous 😝

    Reply
  34. Ms. Reid

    April 29, 2022 at 4:17 am

    Do you do large orders?

    Reply
  35. Sophie

    August 22, 2022 at 4:11 pm

    5 stars
    Everyone‘s favourite cinnamon rolls

    Reply
  36. K

    October 01, 2022 at 1:08 pm

    5 stars
    Yum

    Reply
  37. Rebecca

    December 25, 2022 at 5:34 pm

    5 stars
    I've made a lot of cinnamon bun recipes in my life (both in my pre-vegan days and vegan), and these are up there at the top of the list. My husband said he likes them better than any other cinnamon buns I've made.
    Even though the recipe recommends eating them the same day they're made, the leftovers were still good frozen and warmed up in the following days.
    I made half the icing recipe and it was plenty!

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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