These are the best cinnamon rolls you will ever have! Vegan or not! The golden, fluffy, and buttery dough is wrapped around a delicious cinnamon sugar filling. The entire thing is topped with my famous vegan cream cheese icing for an out of this world cinnamon roll sensation!
Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten free flour, add apple cider vinegar and mix.
Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.
After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Top with the sugar and cinnamon.
Preheat the oven to 350.
Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!
Preheat the oven to 400
Mix 3/4 cup almond milk, 1/2 cup melted vegan butter, and 1 1/2 tsp baking powder together. Then, add the 2 cups of regular or gluten free all purpose flour together and mix until a thick dough forms.
Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, sprinkle with sugar, and cinnamon.
Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the cinnamon rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.
While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!
Ingredients
Directions
Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten free flour, add apple cider vinegar and mix.
Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.
After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Top with the sugar and cinnamon.
Preheat the oven to 350.
Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!
Preheat the oven to 400
Mix 3/4 cup almond milk, 1/2 cup melted vegan butter, and 1 1/2 tsp baking powder together. Then, add the 2 cups of regular or gluten free all purpose flour together and mix until a thick dough forms.
Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, sprinkle with sugar, and cinnamon.
Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the cinnamon rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.
While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!
16 Comments
Breezy
Posted on: May 19, 2020My dough was super sticky and really difficult to roll. Any suggestions or reasoning behind this?
JillianGlenn
Posted on: May 19, 2020You might have needed to sprinkle a bit more flour onto the dough for rolling!
Alina
Posted on: May 19, 2020471 calories is that amount of calories per 1 roll ? ??
JillianGlenn
Posted on: May 19, 2020Per roll!
Emma
Posted on: May 19, 2020Do I need to add xanthan gum if the gluten free flour already has xanthan gum in it?
Enna
Posted on: May 19, 2020I love your recipe!! I’ve been making the cinnamon rolls for the 6th time now, they turn out great every time. Thank you!
Greetings from The Netherlands!
Jillian Glenn
Posted on: May 19, 2020Hi Enna, so happy to hear that you enjoyed the cinnamon rolls from across the big pond! Cheers!
Michelle Goulet
Posted on: May 19, 2020Any suggestions on the best gluten free flour to use? I followed the recipe to a T and it was crumbly.
Jillian Glenn
Posted on: May 19, 2020Hi Michelle, I’m sorry to hear that. The flour is linked in the recipe. Everyone who uses it has great results!
Renia
Posted on: May 19, 2020Just made these cinnamon rolls for breakfast and they turned out great!!! I used a mix of coconut milk and oat milk and used a mix of brown and white sugar in the filling. Also used king Arthur GF baking flour.
Jillian Glenn
Posted on: May 19, 2020Hi Renia, I love your modifications! So happy to hear that you enjoyed the vegan and gluten free cinnamon rolls!
Shina
Posted on: May 19, 2020Hi Jilly, when using All purpose flour is it bleached or un bleached in your recipes?
Jillian Glenn
Posted on: May 19, 2020Great question! My preferred all-purpose flour is King Arthur which is unbleached.
Shina
Posted on: May 19, 2020Made these today! Yummy
JillianGlenn
Posted on: May 19, 2020Thanks for trying my recipe!! So glad to hear you enjoyed 🙂
Allie
Posted on: May 19, 2020Making these for mother’s day tomorrow and made them as a trial run earlier in the week. Sooo good and everyone loved them, vegan or not!