We came across this insanely delicious recipe from Britt, the creative mind behind The Banana Diary and let me tell you, these vegan cinnamon rolls are to die for! They are gooey, fluffy, creamy, and topped with a decadent dairy-free cream cheese frosting. They are the perfect answer to a weekend brunch or holiday breakfast that everyone will love. I stand by the feeling that there is not a whole lot better than enjoying these fresh out of the oven.
How to Make Homemade Vegan Cinnamon Buns
These were only slightly adapted from the recipe in The Banana Diaries, but they are pretty close! These can also be made with dairy-based milk, butter, and cream cheese, just substitute for the amounts listed here.
We think the secret weapon is adding the vegan heavy cream to the casserole dish right before baking. It results in a fluffier, creamier, and decadently soft cinnamon roll. You can certainly leave it out, but we highly recommend giving it a try!
*One key note, make sure your ingredients are softened and warmed to room temp to allow everything to combine more evenly. This results in a lighter, fluffier cinnamon bun than if cold ingredients are used.
Vegan Cinnamon Roll Ingredients
Cinnamon Roll Dough
- 4 1/2 cups all-purpose flour, plus some for dusting
- 1/2 tsp salt
- 1/2 cup sugar
- 1 tbsp active dry yeast (or one packet of instant dry yeast)
- 1 1/4 cup room temp dairy-free milk
- 1/4 cup room temp vegan butter
- 1 tsp vanilla extract
- 1/3 cup room temp applesauce
Cinnamon Sugar Filling
- 3 tbsp cinnamon
- 1/2 cup vegan butter
- 3/4 cup brown sugar
- 1/4 cup vegan heavy cream
Cream Cheese Frosting
- 1/2 cup dairy-free cream cheese, softened to room temp
- 1 cup powdered sugar
- 1 tbsp water if needed for thinning
- 1/2 tsp vanilla extract
Vegan Cinnamon Roll Instructions
- In a small bowl, microwave a 1/4 cup of dairy-free milk for a few seconds to warm it to around 110℉ and sprinkle in the yeast to activate it. Use a food thermometer if you have one to test the milk and make sure it’s not too hot. Any hotter can kill the yeast. Let it sit to activate for five minutes.
- While the yeast activates, combine the flour, salt, and sugar in a large mixing bowl.
- In a stand mixer, combine the yeast mixture, applesauce, the rest of the dairy-free milk, dairy-free butter, and vanilla extract. Slowly incorporate the dry flour mix a little at a time.
- Mix on medium speed until a shaggy dough starts to form. Lightly dust a countertop and knead the dough for 3-5 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm location until doubled in size or for about an hour.
- While the dough rises, mix together the cinnamon and sugar for the filling and set aside. Grease a 9×13 casserole dish and set aside.
- Once your dough has doubled in size, punch it down and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a large rectangle or about 12×18 inches.
- Evenly spread the butter across the surface of the dough and then evenly sprinkle the cinnamon and sugar mix.
- Cut the dough into 12 equal strips along its length. Roll each strip of dough into a tight coil by rolling away from you and place each roll into the greased casserole dish. Repeat until you have 12 cinnamon buns.
- Cover the rolls with a clean dish towel and let them rise for a second time for about 30 minutes. Preheat the oven to 375℉.
- When the dough has risen a second time, uncover it, pour the heavy cream into the crevices, and place in the oven on the middle rack. Bake for 20 minutes or until golden brown.
- Let the rolls cool for 5-10 minutes while you prepare the cream cheese frosting. Cream together the cream cheese, powdered sugar, and vanilla extract in a mixer on medium until light and fluffy or about 2-3 minutes. Add a little water to thin if needed, or more powdered sugar if it’s too runny.
- Slather the cream cheese frosting on the warm rolls and enjoy! Store leftovers in the fridge for up to 4 days. Reheat gently in the microwave or oven.
How to Store and Reheat Cinnamon Rolls
These vegan cinnamon rolls will keep in the fridge in an airtight container for up to four days. To reheat them, you can microwave them until warm and gooey, or place them back in the oven at 375℉ for about five to ten minutes until warmed through.
To Make Them A Day in Advance:
You can also easily prep these for a Holiday breakfast or special weekend in advance. Once you have rolled up the cinnamon rolls and place them in the casserole dish, cover them and place them in the refrigerator.
The next day, remove the cinnamon rolls and let them come to room temperature. Preheat your oven and let them rise for 30 minutes before adding the vegan heavy cream and then baking.
If You Loved These Vegan Cream Cheese Cinnamon Rolls, Try These Other Recipes:
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Vegan Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 4 1/2 cups all purpose flour, plus some for dusting
- 1/2 tsp salt
- 1/2 cup sugar
- 1 tbsp active dry yeast (or one packet of instant dry yeast)
- 1 1/4 cup room temp dairy-free milk
- 1/4 cup room temp vegan butter
- 1 tsp vanilla extract
- 1/3 cup room temp applesauce
Cinnamon Sugar Filling
- 3 tbsp cinnamon
- 1/2 cup vegan butter
- 3/4 cup brown sugar
- 1/4 cup vegan heavy cream
Cream Cheese Frosting
- 1/2 cup dairy-free cream cheese, softened to room temp
- 1 cup powdered sugar
- 1 tbsp water if needed for thinning
- 1/2 tsp vanilla extract
Instructions
- In a small bowl, microwave a 1/4 cup of dairy-free milk for a few seconds to warm it to around 110℉ and sprinkle in the yeast to activate it. Use a food thermometer if you have one to test the milk and make sure it's not too hot. Any hotter can kill the yeast. Let it sit to activate for five minutes.
- While the yeast activates, combine the flour, salt, and sugar in a large mixing bowl.
- In a stand mixer, combine the yeast mixture, applesauce, the rest of the dairy-free milk, dairy-free butter, and vanilla extract. Slowly incorporate the dry flour mix a little at a time.
- Mix on medium speed until a shaggy dough starts to form. Lightly dust a countertop and knead the dough for 3-5 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm location until doubled in size or for about an hour.
- While the dough rises, mix together the cinnamon and sugar for the filling and set aside. Grease a 9×13 casserole dish and set aside.
- Once your dough has doubled in size, punch it down and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a large rectangle or about 12×18 inches.
- Evenly spread the butter across the surface of the dough and then evenly sprinkle the cinnamon and sugar mix.
- Cut the dough into 12 equal strips along its length. Roll each strip of dough into a tight coil by rolling away from you and place each roll into the greased casserole dish. Repeat until you have 12 cinnamon buns.
- Cover the rolls with a clean dish towel and let them rise for a second time for about 30 minutes. Preheat the oven to 375℉.
- When the dough has risen a second time, uncover it, pour the heavy cream into the crevices, and place in the oven on the middle rack. Bake for 20 minutes or until golden brown.
- Let the rolls cool for 5-10 minutes while you prepare the cream cheese frosting. Cream together the cream cheese, powdered sugar, and vanilla extract in a mixer on medium until light and fluffy or about 2-3 minutes. Add a little water to thin if needed, or more powdered sugar if it's too runny.
- Slather the cream cheese frosting on the warm rolls and enjoy! Store leftovers in the fridge for up to 4 days. Reheat gently in the microwave or oven.