Description

These soft and fluffy cinnamon rolls feature a tender, airy dough swirled with a warm cinnamon-sugar filling and topped with a smooth plant-based cream cheese (plant-based) icing. Perfect for a cozy breakfast or a sweet treat any time, this recipe is easy to follow and customizable to suit various tastes and dietary preferences.

Ingredients

Scale

Dough

3 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast (1 packet)
1 cup plant-based milk, lukewarm
1/4 cup granulated sugar
1/4 cup vegetable oil
Pinch of salt
Pinch of sugar (for yeast bloom)

Filling

3/4 cup brown sugar
2 tbsp ground cinnamon
1 tbsp vegetarian Worcestershire sauce (natural)
2 tbsp melted plant-based butter

Icing

1/2 cup plant-based cream cheese (plant-based)
1 cup powdered sugar
1 tsp vanilla extract (natural)
1/4 tsp natural gelling agent

Instructions

Prepare the Dough: Warm the plant-based milk to lukewarm temperature. Sprinkle in the active dry yeast and a pinch of sugar. Let it bloom for 5 minutes until frothy. In a large mixing bowl, combine the flour, granulated sugar, salt, then add the yeast mixture and vegetable oil. Knead the dough by hand or with a mixer fitted with a dough hook until smooth and elastic. Cover with a towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Prepare the Filling: While the dough rises, mix the brown sugar, ground cinnamon, and vegetarian Worcestershire sauce (natural) in a small bowl.
Roll and Fill Dough: After the dough has doubled, punch it down gently and roll it out on a floured surface into a 12 by 16 inch rectangle. Evenly spread melted plant-based butter over the dough, then sprinkle the cinnamon-sugar filling mixture evenly on top.
Shape the Rolls: Starting from the long edge, roll the dough into a tight log. Slice the log into 12 equal rolls with a sharp knife. Arrange the rolls cut-side up in a lightly greased baking dish with some space between each. Cover and let them rise again for 30 to 45 minutes until puffy.
Bake to Perfection: Preheat oven to 180°C (350°F). Bake the rolls on the center rack for 25 to 30 minutes until golden brown and cooked through. Watch carefully to avoid over-baking.
Make the Icing: While the rolls bake, whip together plant-based cream cheese (plant-based), powdered sugar, vanilla extract (natural), and natural gelling agent until smooth and creamy.
Glaze and Serve: Remove the rolls from the oven and cool for 10 minutes. Spread the cream cheese icing generously over the warm rolls and enjoy.

Notes

Use all ingredients at room temperature for best dough consistency and yeast activation.
Allow the dough to rise fully to achieve soft, fluffy rolls.
Freshly ground cinnamon will provide a more aromatic and vibrant flavor.
Roll dough tightly to create even swirls and prevent filling leakage.
Let rolls cool slightly before icing to prevent melting.
Leftovers store well at room temperature up to 2 days in an airtight container; warm before serving.
Unbaked rolls can be frozen on a tray and transferred to a bag for up to 3 months.
Reheat baked rolls in the oven at 160°C (325°F) for 10-12 minutes to keep texture intact.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: Cinnamon rolls, plant-based, vegan, soft rolls, cinnamon sugar, cream cheese icing, breakfast, sweet treat