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Vegan Cinnamon Rolls with Cream Cheese Frosting

Prep Time 1 hr
Cook Time 30 mins
Rise Time 2 hrs 45 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Rolls

Ingredients
  

  • 1 ½ Cups Non-Dairy Milk I used So Delicious Coconut Milk
  • ¼ Cup Granulated Sugar
  • 2 ½ teaspoon Active Dry Yeast
  • 6 tablespoon Non-Dairy Butter, melted and cooled I used Earth Balance
  • 3 ½-4 Cups All-Purpose Flour I used 3 ¾ Cups
  • 1 teaspoon Kosher Salt

Cinnamon Sugar Filling

  • 3 tablespoon Non-Dairy Butter, melted and cooled I used Earth Balance
  • ¾ Cup Light Brown Sugar
  • 1 tablespoon Cinnamon

Cream Cheese Frosting

  • ¼ Cup Non-Dairy Cream Cheese I used Vio Life
  • 1 ⅔ Cups Powdered Sugar, Sifted
  • ½ teaspoon Vanilla
  • 1-3 teaspoon Non-Dairy Milk I used So Delicious Coconut Milk

Instructions
 

  • Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the granulated sugar. Mix together, then add the yeast and mix. Allow the yeast to bloom for 5 minutes.
  • Next, add melted non-dairy butter and stir. Then add 3 ½ cups of the flour and salt and stir. The dough will be really shaggy and sticky.
  • Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ½ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
  • Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 2 hours.

Mix the Filling

  • While the dough is rising, combine the brown sugar and cinnamon in a small bowl and set aside.

Make Cream Cheese Frosting

  • In a small bowl, combine cream cheese and powdered sugar. Then add the vanilla and stir well. Then add 1-3 teaspoons of non-dairy milk, stirring well in between each addition until you reach the desired texture. Cover and place in the fridge for later.

Shape the Cinnamon Rolls

  • Turn the dough out onto a lightly floured work surface and roll out into am 16x11 rectangle.
  • Brush the rectangle with 3 tablespoons of melted non dairy butter, then sprinkle the cinnamon sugar mixture evenly across the rectangle.
  • Roll rectangle toward you into a 16" long cylinder. Using a sharp knife, cut rolls 1 ½" thick. You should get 12 rolls.
  • Place rolls into a greased 9x13 inch pan. You will be able to fit 3 across + 4 down. Cover the pan with a kitchen towel.

To Bake the Same Day

  • Preheat oven to 350*F and allow the cinnamon rolls to rise for 45 minutes or until the rolls are all touching each other.
  • Bake the rolls for 30-33 minutes or until until they are lightly brown across the top.
  • Remove from oven and allow to cool for about 30 minutes then evenly spread the cream cheese frosting across the whole pan. Serve.

To Bake the Next Day

  • After shaping the rolls, cover with plastic wrap and immediately place the pan into the fridge overnight.
  • The next morning, remove the pan from the fridge and allow to come to room temperature. This will take 1 hour.
  • Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.
  • Allow to cool for at least 30 minutes before spreading evenly with cream cheese frosting and serve.
Keyword breakfast, Brunch Recipes, cinnamon buns, cinnamon rolls, cream cheese frosting