Hello, fellow cinnamon roll enthusiasts and lovers of all things sweet and scrumptious! I decided to embark on making cinnamon rolls from scratch. Now, I usually dislike making anything with dough because it gets sticky, needs time to rise, and is kind of hard to work with. BUT, when going more plant based, I wanted to try to make my own Vegan Cinnamon Rolls! 🌀✨ I am obsessed with pastries and find comfort in a warm doughy start to the day.

I had such a blast learning how to make cinnamon rolls from scratch and now I appreciate them even more when I see them in a bakery.

Vegan & Refined Sugar-Free

Per usual for Plant Forward Sabrina, we're taking them up a notch with a wholesome twist that's vegan and refined sugar-free. The 3 main things that you need to change when making these vegan are: 1. swap butter for vegan butter, 2. swap milk for plant-based milk, 3. the frosting!

I swapped out that traditional cane sugar for the natural sweetness of coconut sugar, and let me tell you, it's a game-changer. These rolls are every bit as delicious, and you'll feel even better about indulging in them.

And to take them to the next level of decadence, I whipped up a luscious cashew frosting that's pure creamy delight. Of course, if you're in the mood for that classic cream cheese frosting, it pairs perfectly too. You can use vegan cream cheese to keep it plant-based! I love the creaminess of the cashews in this frosting and how it adds a blanket of sauciness to the cinnamon-y dough.

Enjoy & Share!

So, go ahead and save this recipe for your future lazy Sunday adventures – perfect for a lazy Sunday of treating yourself or a wonderful dish to bring to a brunch potluck. Whether you're a seasoned vegan or simply craving a sweet treat that's as wholesome as it is delicious, these Vegan Cinnamon Rolls are here to make your day a little sweeter. Get ready to roll and savor every bite of cinnamon-spiced joy.

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Vegan Cinnamon Rolls with Cashew Frosting

These vegan cinnamon rolls are the perfect start to your lazy Sunday. Warm out of the oven and perfectly glazed with a homemade cashew frosting!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Resting Time 1 15

Course Breakfast

Servings 9 people

Ingredients

3 cups all-purpose flour
2 ¼ teaspoon instant yeast
¼ teaspoon salt
1 cup almond milk
3 tablespoon vegan butter
2 tablespoon coconut sugar

Filling

¼ cup vegan butter melted
¼ cup coconut sugar
1-3 tablespoon cinnamon

Cashew Frosting

1 cup Raw Cashews
½ cup almond milk
3 tablespoon maple syrup
1 teaspoon vanilla
pinch of salt

Instructions

Warm butter and almond milk (not too reach above 110F) in a bowl then add yeast. Let it activate for 10 min. Pour in sugar and salt
Add flour ½ cup at a time and mix. Knead for a minute on a floured surface then place in an oiled/greased bowl and cover to rise until it has doubled in size (~1 hour)
Roll out the dough into a rectangle (¼-1/2 inch thickness of dough). Then brush with melted butter and top with sugar and cinnamon
Tightly roll up the dough and cut into 1 ½-2 inch sections and put in a well greased 9X9 pan. (Can freeze at this step prior to baking/next proof.)
Let it rise again while oven preheats to 350F. 25-30 min bake.
Prepare frosting by processing all ingredients together then top and enjoy!
Store for up to 3 days covered at room temp. Freezing: you can freeze the dough prior to preheating the oven and then thaw the night before in the fridge then follow the steps of proofing in the baking tray while the oven preheats

I hope you enjoy this recipe as much as I do, be sure to comment below what you think! And if you're looking for a easier vegan breakfast to make for a crowd (or yourself) check out my double chocolate banana bread recipe!