Gooey Vegan Cinnamon Rolls With Vegan Cream Cheese Icing

Nothing signifies the weekend more than the smell of cinnamon rolls baking in the morning. And nothing smells better than knowing they are VEGAN. I’ve been testing out different recipes using different flours to make things like biscuits and cookies and I’m convinced that nothing can capture the true essence of these baked goods than using good ol’ all purpose flour. Which is kinda annoying because I try to eat a GF diet when possible, but you know sometimes you gotta give in and just eat the damn gluten because it tastes better. And that’s what I’ve found when it comes to certain baked goods, sometimes the regular flour is KEY.

Now I haven’t totally written off the idea of trying these babies with a cup4cup gluten free flour, but for me I’ll be just fine if I occasionally consume gluten, especially if it’s for something as delicious as these. I’ll live. ITS WORTH IT.

The texture, the flavor, the crispy outside, and gooey inside of these vegan cinnamon rolls is perfect. And they are really easy to make, don’t take a ton of time and can be made without a rolling pin! I still don’t own one but a wine bottle wrapped in plastic warp did the job just fine!

Now, the icing. It really is more of a frosting than a thing icing that is typical of the store bought kind. It requires only 3 ingredients and is super thick, sweet, and has a hint of the classic tang that comes from cream cheese.

All I gotta say is I’m having a second one for the day as dessert 🙂

enjoy!

Gooey Vegan Cinnamon Rolls with Vegan Cream Cheese Icing

Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Breakfast
Servings 6

Equipment

  • hand mixer or whisk

Ingredients
  

Dough Step 1

  • 1 Cup Non dairy milk
  • 1/4 Cup Melted vegan butter Love Earth Balance sticks
  • 2 Tbs Maple syrup
  • 1/2 tsp Salt
  • 1/2 packet Active dry yeast

Dough step 2

  • 2 ½ Cup All purpose organic flour

Filling

  • 1/3 Cup Softened vegan butter
  • 2/3 Cup Sugar I did a mix of coconut sugar and organic cane sugar
  • 2 Tbs Cinnamon

Vegan cream cheese icing

  • 4 Oz Vegan cream cheese
  • 2 Cups Powdered sugar
  • 1/4 Cup Softened vegan butter

Instructions
 

Dough prep

  • Mix all the ingredients from Dough step 1 list together EXCEPT yeast.
  • Once all mixed sprinkle yeast on top and let sit for about a 1 minute
  • After a minute add in the flour and mix until combined
  • Cover bowl and let dough rest and rise on counter for about 1 hour.

Filling

  • Mix together all filling ingredients until you have a paste like consistency

Make rolls

  • After dough has rested roll out onto floured surface
  • Shape into a 1/2 thick rectangle
  • Spread the filling mixture evenly over dough. Make sure to get close to edges!
  • Roll dough up and cut into 6 pinwheels
  • Using a round standard size pie dish or a casserole dish, place rolls inside and make sure they are slightly touching. These babies GROW so don’t make it too tight.
  • Cover, and let them rise in the dish for 30 mins
  • Remove cover and bake at 350 for 30 minutes

Vegan Icing

  • Mix all ingredients together until thick and all the sugar is incorporated. For the record a hand mixer or whisk aren’t totally necessary but DEFINITELY make it easier. I just used a fork and it turned out great!
  • Let cool. GLAZE. EAT. REPEAT.

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