Cinnamon Rolls - Vegan Style

Cinnamon Rolls Vegan Style.png

There is nothing better in life than a warm cinnamon roll any day and any time of the week. These things are so good they don’t get any type of restriction. Well other than the fact that we can’t eat them every day cause just NO LOL. But when we do eat them there are some ways that we can make them better for us and have just so much more less regret.

For some reason a lot of desserts that are vegan get a bad wrap. For whatever reason we have made up in our minds that because we are living healthy we can no longer eat dessert. I am here to tell you that just is not true. See when you do things in the proper moderation, you can have all that your heart desires. The trick to it all is MODERATION. So, yes it is ok to have cookies when you finish your healthy dinner. Eating two or three cookies is perfectly fine. Eating a whole sleeve of oreos is not. MODERATION IS KEY!!.

Now, it gets even better when you can find a healthy version that taste good. This way there is no guilt that you have to worry about when you are done with dessert. To help you out just a little, I have come across a wonderful recipe for Vegan Cinnamon Rolls that are to die for. Feel free to eat one after dinner or on a Sunday morning when you are feeling just a little on the lazy side.

What You’ll Need:


2c unsweetened almond milk (warm to touch)

½ c organic sugar

½ c vegan butter

2 ¼ tea active dry yeast

5 c flour, divided

1 tea baking powder

2 tea salt


¾ c light brown sugar

½ c vegan butter

2 tbs cinnamon


¾ c organic powdered sugar

4 oz vegan cream cheese (softened)

½ tea vanilla extract

3 tbs vegan butter (melted)

What You’ll Do:


In a large bowl, whisk together the milk, sugar and butter. This should still be warm to the touch but not hot as we don’t want to kill the yeast when we add it. Sprinkle the yeast evenly over the mixture and give it a little stir. Sit it in a warm place for 10 minutes.

Add four cups of flour to the mixture and stir with a wooden spoon until it is fully combined. Cover with a clean kitchen towel (or plastic cling wrap) and put the bowl in a warm place for the dough to rise, 1 hour (until it doubles in size, apx).

Butter up a large baking dish and set to the side


In a medium bowl, combine all of the brown sugar, butter and cinnamon. Mix well and set aside.


Once the dough has doubled in size, add the remaining cup of flour, baking powder and salt. Stir until well combined. Flour a clean work surface and add the dough to begin kneading. Knead the dough for about 10 minutes, four as necessary until the dough is no longer sticky and is nice a soft. (to test if ready, the dough should spring back when poked).

Roll the dough out until its ½ inch thick and a large rectangle. Spread the filling out all over the dough making sure to spread evenly.

Roll up the dough, along the long side, into a tight log. Make sure to roll it to the end, seam side down. Using a sharp knife, cut into even rolls (apx 12). Arrange them evenly on the buttered up baking dish. Cover the rolls with a clean kitchen towel and place them in a warm area to rise for 1 hour.

Preheat the oven to 350 degrees.

Once the rolls have risen, bake for 25 – 30 minutes until golden brown.


In a medium bowl, sift the powdered sugar and then add the cream cheese, vanilla extract and butter. Whisk together until silky smooth.

 When the rolls are finished baking, let cook for about 10 minutes before adding the frosting. To add frosting, drizzle the frosting over all of the rolls generously. Have fun with it!!


Laura CurryComment