Fluffy Vegan Cinnamon Rolls
Updated: Jan 26
What is better then a warm fluffy cinnamon roll especially during Christmas time!? They are definitely a recipe I was nervous to make due to the lengthy process it takes, BUT I can promise you it is worth it. It was extremely satisfying diving into the warm buns right after they came out of the oven. These cinnamon rolls are fluffy, sweet, and almost melt in your mouth. Did I mention the added bonus that I was able to make them healthier!!??
These soft and fluffy cinnamon rolls are made with all vegan ingredients. I used plant based butter and sour cream in the dough to make it light and airy. I used monk fruit sweetener for the cinnamon/sugar layer that still gives the cinnamon roll the layer of sugar most people look forward to. The icing is a mixture of vegan cream cheese and vegan butter mixed with powdered sugar. Ofcourse you can always use any ingredients you have on hand, but I can promise you that no one will ever know the difference.
These light and fluffy cinnamon rolls are definitely what I will be making my family for Christmas morning. My mouth is already watering just thinking about it. Their is something about the classic cinnamon roll that reminds me of childhood. My mom would make the frozen ones when someone was spending the night and I always remember being memorised by how large they would get. Then of course I wanted all the icing on top and literally lick my plate afterward. This cinnamon roll recipe will bring back all the wonderful memories as I know transition into making this a yearly staple for my families Christmas breakfast. I hope this recipe will bring childhood memories back to you, and you and your family enjoy this classic sweet recipe for breakfast!
- 3 cups of Whole wheat pastry flour plus more for kneading and rolling
- 1 package of instant yeast or about 2 1/4 tsp
- 1/4 cup plus 1 tbsp coconut sugar
- 1/4 cup lakanto golden monk fruit sweetener or coconut sugar
- 1 cup unsweetened oat milk
- 1/3 cup vegan sour cream (I used forager)
- 4 tbsp melted butter (I used melt)
-1 tsp pink salt
- 1 cup Lakanto golden sweetener, coconut sugar, or brown sugar
- 1 1/2 tbsp cinnamon
- 4 tbsp vegan softened butter
- 2 tbsp vegan butter
- 1/4 cup vegan cream cheese
- 2-3 tbsp oat milk
- 1 - 1 1/2 cups powdered sugar or Lakanto powder sugar depending how sweet you like it. start with 1 cup and then taste and add remaining powder sugar if extra sweetness is desired
1) In a glass bowl or measuring cup warm the oat milk so it is about 105-115 degrees or until it feels like bath water.
2) Add in one tbsp of coconut sugar and yeast and stir gently. Let sit for 5-10 minutes until yeast is bubbly or foaming. (If that does not happen the yeast is dead and you need to try again)
3) In a separate large mixing bowl combine flour, salt, and 1/4 cup sugar of choice then set aside
4) In a smaller mixing bowl combine sour cream, melted butter, and coconut sugar. Once the yeast mixture is foaming add it to the wet ingredients and stir to combine
5) Slowly fold in the wet ingredients into the dry ingredients until well combined and dough becomes sticky
6) Now on the counter spread some flour and pour dough on top. Knead dough for 5-10 minutes adding a little bit of flour at a time if dough is sticky. Once finished form the dough into a ball and place in a greased mixing bowl covered with saran wrap. Let the dough rise for at least an hour or until it doubles in size in a warm place. I put the oven 375 and let the dough sit on top of the stove to rise.
7) While the dough rises mix the cinnamon and sugar for the filling in a separate mixing bowl
8) On a floured surface dump the dough out of the large bowl and roll into a rectangle until the dough is about 1/2 inch thick.
9) Spread the softened butter over all the dough and then sprinkle the sugar mixture all over in an even layer
10) Start rolling the dough in a tight log starting with the long end and them place the seam down
11) Use floss to cut the rolls into 12 even pieces and place the rolls in a greased 9x13 dish then cover with saran wrap.
12) Let the rolls rise for another hour until they double in size. (I use the oven this time too) If you want to wait to cook them you can cover and place them in the fridge overnight and let them rise in the morning.
13) Preheat the oven to 375 if you have not already and let the rolls cook for about 20 minutes or until they become golden brown on the middle rack.
14) While they bake make the glaze. I put all ingredients in the food processor or whisk all ingredients together until it smooth. Start with 1 cup of powder sugar and milk and add in milk or sugar until desired taste and consistency.
15) I wait for a few minutes to let the cinnamon cool before pouring the glaze over so the glaze does not melt off
16) Keep leftovers tightly sealed at room temp for two days and then the fridge up to four days. You can warm them in the microwave
Follow me on @cokocooks to see a step by step highlight of how to make these and feel free to DM with questions or just tell me what you think
Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases, at no cost to you the buyer. Thank you for supporting CoKoCooks