These vegan gingerbread rolls are absolutely delicious! They're the perfect Christmas time twist on classic cinnamon rolls. I've topped them with delicious cream cheese icing and the results are mouth watering! Celebrate the holidays this year with these golden sweet and spiced rolls!
Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. 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 making gluten free rolls, add the 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, cinnamon, ginger, nutmeg, and cloves.
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!
Once the rolls have risen, 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 the sugar, cinnamon, ginger, nutmeg, and cloves.
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, and maple syrup. 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 making gluten free rolls, add the 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, cinnamon, ginger, nutmeg, and cloves.
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!
Once the rolls have risen, 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 the sugar, cinnamon, ginger, nutmeg, and cloves.
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!
2 Comments
Maria
Posted on: December 7, 2020Hi! Does this work well with the KA Measure for Measure, even though the packaging says it isn’t recommended for yeast recipes? Any tips for ensuring that the dough works well with yeast? Thank you!
Jillian Glenn
Posted on: December 7, 2020I use King Arthur Measure for Measure in mine and it turns out great. Just be sure to follow the special instructions for gluten free flour 🙂