Homemade Cinnamon Rolls (Vegan)

I have been craving homemade cinnamon rolls for quite some time.  I am not sure why I was so intimidated by the idea of making them from scratch.  I guess it was because I wasn’t sure if I could get the cinnamon roll dough perfect.

For my homemade cinnamon rolls I didn’t want to rely on vegan butters like Earth Balance.  I wanted to try and use melted coconut oil instead. So I just dove right in and tried them. I have to say that I am pretty happy with the way these vegan cinnamon rolls turned out.

 

Homemade Cinnamon Rolls - My Whole Food Life 1

 

I used spelt flour in these vegan cinnamon rolls, so they are not completely gluten  free.  I wanted to perfect the recipe before attempting to make the cinnamon rolls gluten free.

This would be a fantastic weekend breakfast!  Recipe is adapted from Chocolate Covered Katie and Veggie and the Beast.

Homemade Cinnamon Rolls

Vegan Cinnamon Rolls

Prep Time 45 min Cook Time PT15-20M Serves 6-8 rolls     adjust servings

Warm cinnamon rolls with a cashew cream icing.

Ingredients

    For the rolls

    For the filling

    For the icing

    Instructions

    1. Mix the dry ingredients for the dough in one bowl.
    2. In a saucepan , heat up the almond milk.
    3. Once it starts to bubble, add in the coconut oil.
    4. Let the almond mixture cool slightly and then add it, and the flax egg, to the dry ingredients.
    5. Mix until a dough starts to form.
    6. Knead the dough for 2-3 minutes
    7. Place the dough in a bowl covered with a damp towel and allow it to rise. You can tell it's good when you can poke it and it holds it's shape. (About 20 minutes)
    8. Meanwhile, mix the cinnamon and coconut sugar together for the filling.
    9. Once the dough has risen, roll it out onto a floured surface.
    10. Brush the dough with water and sprinkle the cinnamon/sugar mixture on top.
    11. Roll up the dough and cut into pieces using a bench scraper .
    12. Preheat oven to 375.
    13. Place the rolls in a greased pie plate and let it rise another 20 minutes.
    14. Once the dough is ready, bake it in the oven for about 15-20 minutes.
    15. While the rolls are cooking, in a blender , blend up the cashews and maple syrup tp make the icing. If it seems a little thick, you can thin it out with a small amount of milk. Pour the icing over the rolls while they are still warm out of the oven.

    by

    Recipe Notes

    These rolls should be stored in the fridge. You can probably freeze them, (minus the icing,) for longer storage. If the icing thickens up after it's stored in the fridge, just add a bit more milk and blend until smooth.

     

     

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    80 thoughts to “Homemade Cinnamon Rolls (Vegan)”

    1. I have these in the oven right now. Can't wait! When rolling out the dough, I used at least an extra cup of flour because it was sticking to the pin. When I measured out the flour, I used the fluff, scoop, and scraped method. Did I do something wrong?
    2. Do you think you could use coconut flour in place of the spelt? would you need to add an extra egg? Thanks! Love your recipes!!
      1. Coconut flour would be very hard to sub in this recipe. It's very fickle to bake with. You could need to add a lot more eggs and even then, I am not sure the dough would roll out. If you try it, please let me know the results :)
        1. I ended up using white whole wheat flour instead and we loved it! It worked amazing! when I come across spelt I may pick some up; otherwise I will keep making it this way bc it is really a great recipe. Thanks!
      1. That may be a tricky substitute. If you are going to use almond flour, you will need a lot of eggs. Not sure if coconut flour will work at all. It can be tricky to bake with.
    3. I have made these 3 times now. Very easy, quick to whip up and a never fail recipe. I use spelt flour a lot as its a very versatile flour to use. These scrolls are now one of our many special Sunday breakfasts additions. Love the cashew cream. A perfect partner to the scrolls. My husband who is not gluten sensitive loves them as well. He describes the taste as clean and non gluggy as some of the prepared cinnamon scrolls you get at cafes. Another great success Melissa Francesca :)
        1. Thank you!! I am so excited to try these! I have made many versions of spelt cinnamon buns since switching to exclusively using spelt and rye flours and none have been (honestly) given my family's stamp of approval, but these just might! Thanks for sharing
    4. I'm excited to try this recipe but I've never actually worked with raw cashews before. What's the minimum number of hours that would be considered "overnight" for the soaking of the cashews? How do I know if I've soaked them long enough or not? Is there a maximum? I mean, is it possible to soak them for too long?
      1. There is no maximum for soaking, however, if you plan on soaking longer than a day, change out the water. I think the shortest time to soak would be 6 hours.
    5. Would I be able to make it ahead of time up until the baking part by putting it in the fridge overnight and then baking it in the morning?
      1. What type of flour do you have? I have had some readers make this with gluten free oat flour, but they had to add an extra egg.
        1. I would love to try these but I can't have wheat flour or spelt as I have celiac disease. What gluten free flours do you think might work as a substitute? I can't have seeds either so do you think a gelatin egg would works as a sub for the flax egg? Thank you!
          1. I have never used a gelatin egg, so I am not sure how to answer that. I did have a few readers make these with gluten free oat flour with success. They did have to add an extra flax egg though.

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