Although I love to cook, there was once a time that I hated working with yeast. It’s very temperamental and truly holds the cards to how any bread/cinnamon roll recipe is going to turn out. If the yeast is old, fail. If the yeast is exposed to salt too early, fail. If the yeast has too much sugar, fail. If the yeast is exposed to even rubber spatulas, fail. The list goes on, and on and on lol. Nervous yet?! Needless to say I dabbled in cinnamon rolls and breads, but just never enjoyed the process as it was just unpredictable, especially when you remove dairy and eggs.
Today, I love working with yeast and I nailed a good cinnamon roll recipe. For the longest time I found that vegan cinnamon rolls were just a flop. They were too dry, didn’t rise enough and just were the furthest thing from fab lol. Once I found the combination that creates the most perfect bun, I was off to creating countless variations!
This recipe is the ultimate holiday concepts as it’s quicker than other cinnamon roll recipes, features staple ingredients, affordable, no vegan eggs needed, packs a gorgeous color, tons of flavor, buttery soft and fluffy, perf for Christmas brunch, and the pairing with cream cheese icing just puts them over the top!!
If you love all things cinnamon rolls or have an affinity for all things gingerbread, you’re going to love this recipe for vegan Gingerbread Cinnamon Rolls!!
Combine the 2 packets yeast, warm water and sugar in a medium size bowl. Allow the yeast to activate for 5-7 minutes.
Combine 2 cups flour, brown sugar, and salt in a large bowl, stir until blended. Combine molasses and vegan butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add the molasses mix and the yeast mix to the flour mixture and combine.
Combine with your hands (or you can throw in a standing mixer with the hook) As you form the dough add additional flour to form into a ball.
Preheat the oven to 200 degrees. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel, turn off the oven and place the bowl in the oven. Allow to rise for 20 minutes or longer until doubled in size.
For the filling, combine coconut or brown sugar and spices in a small bowl. Set aside. Roll dough into a 15 x 12-inch rectangle using a rolling pin.
Spread 3 tablespoons vegan butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 6-12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise back in the turned off oven until doubled in size, about 40 minutes.
Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. If the tops start to brown when baking, simply cover with aluminum foil and continue to bake. Cool on wire rack for at least 20 minutes.
Combine all frosting ingredients in a large bowl and beat, adding just enough almond milk until frosting is creamy. Spread over rolls and enjoy!