Vegan Cinnamon Rolls | No Refined Sugar
The best vegan cinnamon rolls recipe for any plant-based dessert, breakfast, snack, whatever the occasion. This recipe includes no refined sugar. It is super easy to make. These are seriously the fluffiest vegan cinnamon rolls you’ll ever.
The first step to make these vegan cinnamon rolls is heat up vegan butter and plant milk – either in the microwave or on the stove. Never let it get to a boil. It must be slightly warm. You don’t want it too hot otherwise it will kill the yeast. In a large mixing bowl combine, melted butter, slightly warm plant milk, yeast and coconut sugar. Let it activate for 10 minutes. Then whisk in salt after activated.
I love using Earth Balance vegan butter and my favorite plant milk is Milkadamia. Macadamia milk is the best vegan milk in my opinion. It is so creamy with a delicious flavor. Or you can make your own milk. The Plant Based Palette has a recipe for how to make your own homemade coconut milk or how to make oat milk recipe.
To the large mixing bowl with wet ingredients, stir in 1/2 cup of flour at a time. Do not add all of the flour at the once. Keep stir and combining the wet ingredients with the flour. When it becomes too thick to stir, transfer to a lightly floured flat surface. Knead the dough for about 1 minute into a ball form.
Once the dough has risen, transfer to a lightly floured surface. Roll it out into a thin rectangle (about 1/4 inch thick.)
Start on the Filling. In a small bowl melt vegan butter. Add in cinnamon and swerve brown sugar.
Use a brush and cover the melted butter, cinnamon and swerve brown sugar mixture onto the entire rectangle of dough.
Oil an 8×8 pan with melted butter and place rolls in the pan. Swirl facing up. Brush top with melted butter and cover with kitchen towel or plastic wrap. Set aside to allow rise.
Preheat oven to 350 degrees. Let rolls rise until the oven is temperature ready. They should fill up the pan more as shown in the photo above.
While cinnamon rolls are baking, make frosting. In a bowl whisk together softened vegan cream cheese and melted vegan butter. Add in 1 Tbsp of powdered stevia or powdered monk fruit at a time. Add plant milk and keep whisking. Whisk until well combined and desired consistency. You can add more powdered stevia or monk fruit if you want it to be thicker.
Make sure it is powdered as it will make the difference.
Once the cinnamon rolls are done baking, let cool for a few minutes then more frosting on top.
Vegan Cinnamon Rolls | No Refined Sugar
Ingredients
Dough:
- 3 Tbsp vegan butter (I used Earth Balance)
- 1 packet instant yeast (or 2 1/4 tsp)
- 1 cup unsweetened plant milk (I used coconut milk)
- 1 Tbsp coconut sugar
- 1/4 tsp salt
- 3 cups unbleached all-purpose flour
Filling:
- 3 Tbsp melted vegan butter (I used Earth Balance)
- 1/4 cup coconut sugar or brown sugar stevia
- 1 Tbsp ground cinnamon
Topping:
- 2 Tbsp vegan butter
- 2 Tbsp vegan cream cheese (I used tofutti)
- 1/2 cup powdered stevia
- 1/4 tsp vanilla extract
- 1/2 Tbsp plant milk
Instructions
Dough:
- Heat up almond milk and vegan butter either in a sauce pan. You can also microwave it in a bowl at 30-second increments. Remove from heat and let it cool too 100°F. The liquid should be warm, but not hot enough to kill the yeast.
- In a large mixing bowl add warm mixture, coconut sugar and yeast. Stir and let it activate for 10 minutes.
- Once yeast has activated, add 1/2 cup of flour at at time to the mixing bowl as you stir the flour with the yeast mix. When it is too thick to stir, transfer to a lightly floured surface. Knead for a minute until it forms a loose ball (do not over mix.)Rinse your mixing bowl and coat it with avocado oil. Place your dough ball in the bowl and cover it with plastic warp. Set it aside in a warm place to rise for an hour or doubled in size.
Filling:
- In a small bowl, combine melted butter, coconut sugar or brown sugar stevia and ground cinnamon.
- Once dough has risen, roll it out on a lightly floured surface to a 1/4 inch thick rectangle. Brush the filling mixture on top of the rectangle.
- Start at the bottom end, tightly roll the dough to the end. Place the seam side facing down. Use a knife to cut the dough into 1 1/2 – 2 inch sections.Place the cinnamon roll cuts into a buttered 8×8 baking pan. The coil of the roll should be facing up.
Baking:
- Brush the rolls with melted vegan butter and cover pan with plastic wrap. Set it aside in a warm place to allow the dough to rise more as you preheat the oven to 350°F.
- Once the oven is heated to temperature, remove the plastic wrap and place the cinnamon rolls to bake for 25-30 minutes or until slightly golden brown.
Frosting:
- While cinnamon rolls are baking, make the frosting. Soften vegan butter and whisk together with vegan cream cheese. Mix until a lighter fluffy texture. Add powdered stevia and keep whisking. Once well combined and desired consistency, add in vanilla extract. Add in plant milk and mix until desired consistency.
- When cinnamon rolls are down, allow to cool for 10 minutes then pour frosting over and serve. Enjoy!
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