Vegan Cinnamon Rolls

4.67 from 12 votes

The softest vegan cinnamon rolls you'll ever taste, packed with mellow brown sugar and cinnamon. Topped with cream cheese icing, they're a sweet and delicious fall dessert or year-round treat!

Prep Time2

Cook Time20

Total Time2 20

Course: Dessert, Desserts

Cuisine: All, American

Servings:

Calories: 484kcal

Author: Richard Makin

Equipment

Stand mixer with dough hook attachment
Large mixing bowl
Medium bowl (for the frosting)
small bowl
Rolling Pin
Plastic wrap (or a clean kitchen towel)
Baking pan (or a muffin tin)

Ingredients

For the Dough

360 ml plant milk I recommend soy milk, unflavoured 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 tablespoon 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 aka powdered sugar or confectioners sugar

Metric - US Customary

Instructions

To Make the Dough

In a small bowl, mix the warmed plant milk and sugar together. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy.
360 ml plant milk, 40 g sugar, 1 x 8g sachet of quick yeast
In the bowl of a stand mixer fitted with a dough hook, combine the flour and sea salt.
600 g plain white flour, ½ teaspoon fine sea salt
Once the yeast mixture is frothy, add it to the dry ingredients in the stand mixer and knead on medium speed until a shaggy dough forms.
Add the soft vegan butter and mix on medium speed until the vegan butter is fully incorporated and the dough starts to pull away from the sides of the bowl, about 5–7 minutes. The dough should be smooth and elastic but slightly tacky.
90 g vegan butter
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

To Make the Filling

In a small bowl, mix together the 120 g of soft vegan butter, dark brown sugar, and ground cinnamon until fully combined into a smooth, spreadable paste.
120 g vegan butter, 140 g soft dark brown sugar, 2 tablespoon ground cinnamon
Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 40 cm by 30 cm (16 x 12 inches).
Evenly spread the prepared cinnamon-sugar filling over the rolled-out dough.
Starting from the long side of the rectangle, tightly roll the dough into a log. Slice the log into 12 equal pieces. Alternatively, use a piece of strong thread or dental floss to wrap around the dough and pull tightly to cut into segments.
Place the cinnamon rolls into a lightly greased large baking tin or dish, leaving a little space between each one. Alternatively, place rolls in individual wells of a greased muffin tray.
Cover and let them rise for another 30-45 minutes, or until they puff up.
While the rolls prove for a second time, preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 25 minutes, or until golden brown on top.

To Serve

While the rolls are baking, prepare the icing. In a medium bowl, beat together the vegan butter, vegan cream cheese, and vanilla extract until smooth. Gradually sift in the icing sugar and mix until fully combined and smooth. Use a stand mixer or electric whisk if you have one.
50 g vegan butter, 80 g vegan cream cheese, 1 teaspoon vanilla extract, 250 g icing sugar
Once the cinnamon rolls have finished baking, allow them to cool for 5–10 minutes. Then generously spread the cream cheese icing over the tops of the warm rolls.
Serve the cinnamon rolls warm.
Alternatively, allow to cool fully to room temperature then transfer to an airtight container and freeze for up to 2 months. Defrost fully then warm gently in the microwave or oven before serving.

Nutrition