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Vegan Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.2 from 35 reviews

Delightfully soft and gooey vegan cinnamon rolls made with a tender dough enriched with vegan butter and warm spices, topped with a creamy vegan cream cheese frosting. Perfect for a cozy breakfast or a sweet treat, these cinnamon rolls are fluffy, flavorful, and completely plant-based.

Ingredients

Dough

  • 1 cup unsweetened soy milk (warm but not hot, 240 ml)
  • 2 1/4 teaspoons instant yeast (7 g)
  • 1/4 cup granulated sugar (50 g)
  • 3 cups all-purpose flour (plus more as needed, 360 g, plus up to 30 g more)
  • 3/4 teaspoon fine salt (4 g)
  • 5 tablespoons vegan butter (melted and slightly cooled, 70 g)
  • 1 teaspoon vanilla extract (5 ml)

Filling

  • 6 tablespoons vegan butter (very soft, 85 g)
  • 3/4 cup packed light or dark brown sugar (150 g)
  • 2 tablespoons ground cinnamon (16 g)
  • 1/4 teaspoon fine salt (1 g)

Frosting

  • 8 ounces vegan cream cheese (softened, 225 g)
  • 4 tablespoons vegan butter (softened, 58 g)
  • 2 cups powdered sugar (240 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/16 teaspoon fine salt (about 0.4 g)
  • 1 to 2 tablespoons unsweetened soy milk (as needed, 15 to 30 ml)

Instructions

  1. Warm the Soy Milk: Warm the soy milk until it feels like bath water, ensuring it is warm but not hot to activate the yeast properly without killing it.
  2. Proof the Yeast: In a large bowl, combine the warm soy milk, instant yeast, and granulated sugar. Stir to mix and set aside until the yeast mixture becomes slightly foamy, about 5-10 minutes.
  3. Make the Dough: Add the all-purpose flour, fine salt, melted vegan butter, and vanilla extract to the yeast mixture. Stir until a shaggy dough forms that starts to come together.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead until smooth, elastic, and soft. The dough should remain slightly sticky but not wet. Add additional flour sparingly if necessary during kneading.
  5. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and leave it in a warm spot to double in size, typically about 1 to 1.5 hours.
  6. Prepare Pan and Filling: Grease a 9 x 13-inch baking dish. In a small bowl, mix together the brown sugar, ground cinnamon, and salt for the filling.
  7. Roll Out the Dough: Once risen, roll the dough into a large rectangle on a floured surface. Spread the very soft vegan butter evenly over the surface, leaving a small border along one long edge.
  8. Add the Filling and Roll: Sprinkle the cinnamon sugar mixture evenly over the buttered dough and gently press it in. Roll the dough up tightly (but not too tight) from the long side, forming a log.
  9. Cut the Rolls: Place the log seam-side down and use a sharp knife or unflavored dental floss to cut into 12 even rolls. Arrange the rolls evenly in the prepared baking dish.
  10. Second Rise: Cover the rolls and allow them to rise again until puffy and nearly doubled, about 45 minutes to 1 hour.
  11. Bake: Bake the rolls in a preheated oven at 350°F (175°C) until lightly golden and cooked through the center, approximately 25-30 minutes. The center of the middle rolls should reach about 190°F if using a thermometer.
  12. Prepare Frosting: While the rolls cool briefly, beat together the softened vegan cream cheese and vegan butter until smooth. Then beat in the powdered sugar, vanilla extract, and fine salt until creamy. Add unsweetened soy milk a little at a time to reach desired frosting consistency.
  13. Frost the Rolls: Spread the frosting over the warm rolls for a gooey, melty finish. Alternatively, wait until they cool longer for a thicker frosting layer that holds shape.

Notes

  • Ensure soy milk is warm, not hot, to activate yeast properly without killing it.
  • Knead dough until elastic and soft but not too sticky to avoid tough rolls.
  • You can use dental floss rather than a knife to cut rolls cleanly without squashing.
  • Letting rolls rise twice is key to achieving fluffy, soft texture.
  • Adjust powdered sugar frosting thickness by adding soy milk gradually.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://recipethrive.com/vegan-cinnamon-rolls-with-cream-cheese-frosting-recipe/