Gooey Vegan Cinnamon Rolls
Soft, fluffy, and gooey vegan cinnamon rolls made from scratch with a sticky cinnamon sugar filling and creamy dairy-free icing. Includes an easy overnight option. Non-vegans love them too!
Ingredients
For the Vegan Cinnamon Roll Dough:
- 4 1/4 cups (540g) all-purpose flour, plus 1 tablespoon divided, plus more for flouring surface
- 1 packet (8g) active dry yeast
- 1/2 cup (90g) granulated sugar or coconut sugar, divided
- 1 1/4 cup (270ml) dairy-free milk, unsweetened, room temperature
- 1/4 cup (57g) salted vegan butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (87g) unsweetened applesauce or dairy-free yogurt, room temperature
For the Cinnamon Filling:
- 1/2 cup (113g) vegan butter or coconut oil, softened
- 3 tablespoons ground cinnamon
- 3/4 cup (150g) brown sugar or coconut sugar
- 1/4 cup (60ml) vegan heavy cream (for pouring into the pan before baking)
For the Dairy-Free Icing:
- 2 cups powdered sugar
- 1/2 cup (113g) vegan butter, room temperature
- 1 teaspoon vanilla extract
Alternative Cream Cheese Frosting (optional):
- 1/2 cup dairy-free cream cheese, softened
- 1 cup powdered sugar
Instructions
- Prep: Grease a medium bowl with olive oil or coconut oil and set aside. Make sure the vegan butter for the dough is melted and cooled to room temperature.
- Activate the yeast: Heat the dairy-free milk in a microwave-safe bowl until it reaches 110°F. Use a food thermometer to measure accurately - too hot or too cold and the yeast will not activate. Add 1 tablespoon of coconut sugar and the extra 1 tablespoon of flour. Gently whisk together, then sprinkle the yeast on top. Mix lightly with a wooden spoon. Cover and let sit in a warm area for 10 minutes, until foamy and bubbly.
- Make the dough: Pour the activated yeast mixture into a large bowl or stand mixer with the dough hook. Add the remaining sugar, applesauce (or dairy-free yogurt), melted vegan butter, and vanilla extract. Mix on medium speed until combined. Add about half of the flour and mix until it starts to incorporate. Add the remaining flour and mix until a shaggy dough forms. Lightly flour a clean surface, turn out the dough, and knead for 2 to 4 minutes until smooth and not sticky.
- First proof: Place the dough into the greased bowl, cover with a cloth or plastic wrap, and set in a warm area for 1 hour until doubled in size. A good option is the oven with the light on (oven turned off).
- Prep the filling and pan: While the dough rises, grease a large casserole dish with oil. In a small bowl, mix together the cinnamon and sugar for the filling. Set both aside.
- Roll and fill: Once the dough has doubled, lightly punch it down. Flour a clean surface and the rolling pin. Roll the dough into a large rectangle approximately 12 inches by 18 inches. Spread the softened vegan butter evenly to the edges. Sprinkle the cinnamon sugar mixture evenly over the top. Do not add the vegan heavy cream yet.
- Roll and slice: Roll the dough tightly away from you into one long log. Slice into 12 even rolls using thin twine, unflavored dental floss, or a pizza cutter. Place the rolls into the prepared baking dish.
- Second proof: Cover the rolls with a clean towel and place near or on top of the oven while it preheats to 350°F. Let the rolls rise for 30 minutes.
- Bake: Pour the vegan heavy cream into the crevices between the rolls. Bake for 20 to 22 minutes, until lightly golden on top. Remove from the oven and let cool for 5 to 10 minutes.
- Make the icing: Beat the room-temperature vegan butter in a bowl or stand mixer for about 2 minutes until light and fluffy. Add powdered sugar and vanilla extract, and beat until smooth, scraping down the sides as needed.
- Ice and serve: Spread the icing generously over the warm rolls. Serve immediately.
If using cream cheese frosting: Beat the softened dairy-free cream cheese and powdered sugar together until smooth. Spread over warm rolls and enjoy.
Notes
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm on a parchment-lined baking sheet at 350°F for 5 to 7 minutes.
- Freezer: Freeze baked rolls in an airtight container. Reheat in the oven until warmed through.
Overnight Option
Complete through Step 8 (second rise). After the rolls have rested for 20 to 30 minutes, cover tightly and refrigerate overnight. The next morning, place the covered rolls in a cold oven with only the oven light on for 20 to 25 minutes to warm up. Remove from oven, preheat the oven to 350°F, and let the rolls rest near the oven while it heats up. Add the vegan heavy cream to the crevices, then bake as directed.Notes
- Bread flour can be substituted for all-purpose flour for a slightly fluffier texture.
- Dairy-free yogurt can be used in place of applesauce for a richer dough.
- Vegan heavy cream can be omitted if unavailable - rolls will still be delicious.
- Pizza cutter method: slice the dough into 1.5-inch strips and roll each one individually for even, beautiful spirals.
- Do not use Bob's Red Mill 1:1 gluten-free flour in this recipe - texture will not be correct.
- If dough is sticky while kneading by hand, add extra flour a little at a time until smooth.