• Ginny

Cinnamon Rolls

So the family wanted cinnamon rolls with extra icing for Easter last weekend. Well, that's exactly what they got! I used Minimalist Baker's recipe for The World's Easiest Cinnamon Rolls, as well as the Dairy-Free Cream Cheese Icing.

To make things a little easier on myself, I made the dough the night before and put it in the refrigerator. I pulled it out the next morning and let it sit on the counter for about 20 minutes before I rolled it out. I also doubled this recipe so there would be leftovers.

How I Made it Mine

Before the quarantine, we used to get cinnamon rolls from Cinnaholic. Turns out, they are temporarily closed, which is why I made these. They are completely plant-based, which is unreal and my husband said they tasted better than Cinnaholic's. I admit, they were really delicious! I warn you, they are very sweet and rich, and I barely ate a whole one.

My only change to the recipe was I subbed light brown sugar for cane sugar. Other than that, everything else was the same. Now, I did add some extra brown sugar and cinnamon, but you can adjust to your desired sweetness.

I doubled the recipe for the icing as well. I used the Tofutti dairy-free cream cheese as written in the recipe. I feel like it has a bit of a wang to it. I would rather have used the Trader Joe's Vegan Cream Cheese, but like a lot of things, they were sold out.

Right after they came out of the oven, I topped them with the icing so it would melt right on top. Ooey gooey deliciousness!


For the dough:

  • 3 Tbsp vegan butter (such as Earth Balance)

  • 1 packet instant yeast (or use rapid-rise yeast/ 1 packet yields approx. 2 ¼ tsp

  • 1 cup unsweetened plain almond milk

  • 1 Tbsp organic cane sugar

  • ¼ tsp salt

  • 3 cups unbleached all-purpose flour

For the filling:

  • 3 Tbsp vegan butter (such as Earth Balance)

  • ¼ cup organic cane sugar

  • ½ -1 Tbsp ground cinnamon (to taste)

For the topping:

  • 2 Tbsp vegan butter (such as Earth Balance/melted)


  • DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.

  • Next add in flour 1/2 cup at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

  • FILLING: On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

  • Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written).

  • TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.

  • Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

  • Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup organic powdered sugar and 1-2 Tbsp almond milk.

Dairy-Free Cream Cheese Frosting

  • 4 Tbsp non-dairy butter (such as Earth Balance // softened)

  • 2- 2 1/2 cups powdered sugar (1/2 lb. yields ~2-2 1/2 cups)

  • 4 ounces "Tofutti" dairy-free cream cheese (softened)

  • 1/4 tsp pure vanilla extract

*recipe is as originally written*

Makes approx 18-20 rolls (depending how big you cut them)

1 roll per serving

Calories 249 / Total Fat 9g / Saturated Fat 2.4g / Monosaturated Fat 4.2g / Polyunsaturated 2g / Trans Fat 0g / Cholesterol 0mg / Sodium 160mg / Potassium 17.8mg / Total Carbohydrate 35g / Dietary Fiber 1.3g / Sugars 6.9g / Protein 4.7g

*macros are an estimate without icing*


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